A tofu-veggie stir fry made tasty with a simple technique that gives the tofu perfect texture and flavor. Serve over rice or on its own for a healthy and delicious weeknight meal. Feeds 2-3.
Recipe by Minimalist Baker on October 22, 2013
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Rating
4.63 stars (253 reviews)
Keywords
tofu stir-fry
Ingredients
1 14-ounce package firm or extra-firm tofu
2 cups roughly chopped green beans
1 cup diced carrots or red pepper
2 Tbsp toasted sesame oil for sautéing ((or sub peanut or coconut))
1/4 cup low-sodium soy sauce ((ensure gluten-free for GF eaters))
1 Tbsp fresh grated ginger
2 Tbsp organic brown sugar (reduce slightly for less sweet sauce)
1 Tbsp agave or maple syrup ((or honey if not vegan // reduce slightly for less sweet sauce))
1 Tbsp cornstarch
Brown rice
Peanut sauce
Categories
Entrée
Cuisine
Chinese-Inspired
Gluten-Free
Vegan
Steps
Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet. Alternatively, use a tofu press.
Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, unwrap, chop tofu into roughly 1-inch cubes or rectangles (see photo).
Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more tender texture, pull it out at 20-25 minutes to check.
Once it’s golden brown and a bit tough and firm, remove from the oven set it out to dry a bit more while you prep your vegetables. Ideally, it would set out another 45 minutes or even longer. I haven’t tried letting it set out for much longer, but I don’t think it would hurt either way.
If serving over rice, start the rice at this point.
In a small mixing bowl, whisk together all of the sauce ingredients – set aside.
To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat.
Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from heat. Serve as is or over rice for a more filling meal. Best when eaten fresh, though will keep in the refrigerator for a couple days.
Nutitrion
Serving Size: 1 servings
Calories: 492 kcal
Carbohydrates: 44.6 g
Protein: 29.4 g
Fat: 25.2 g
Saturated Fat: 4.1 g
Sodium: 1241 mg
Sugar: 24.7 g
Unsaturated Fat: 18.69 g
Reviews
Linette C Laiminger on 2026-03-13 (5 stars): Not sure what the comments are about "too salty" or "not enough sauce". I made it as directed, and it was wonderful! The Ingredients List DOES direct you to use low sodium soy sauce (1/4 C. was plenty for this recipe).
I have come across Minimalist Baker recipes a few times and used them, and always like them. Thank you for sharing!
Nan on 2025-12-05 (1 stars): There wasn’t enough sauce! The tofu had no flavor!👎
Heather on 2025-06-18 (5 stars): This turned out so well! I doubled the recipe and added bell peppers and carrots. I will make it again!
Aaron Hood on 2025-03-11 (4 stars): I didn’t like the ginger, but other than that it was pretty good! 3.5/5
Natalie on 2024-12-09 (5 stars): Easy and delicious! I like cutting back on the sweeteners in the sauce as suggested. Thanks for the recipe!
Monica on 2024-09-30 (4 stars): Loved the tofu notes - and you're right that it makes the best tofu.
However the sauce was way too salty. Next time I'll cut it with 1/4 cup light broth.
Ingrid on 2024-07-10 (5 stars): This is delicious! We’ve made it several times and substituted different proteins. Every time it works out perfectly. Thanks.
mo on 2024-07-08 (5 stars): This recipe was so easy and so fire !
Shannon on 2024-06-21 (5 stars): I'm making this for dinner tonight! I love baked tofu!! For the people who are saying there is no flavor to the tofu I have a suggestio What I do is after it has been pressed and cut up into your preferred shape and size put it in a bowl and put some soy sauce and garlic powder on it. Stir it gently to cover all tofu and then bake it. I made a batch earlier to use in my stir fry tonight but my grandkids and I snacked on it and there wasn't much left! So I had to make more lol!!!
