This Tofu Veggie Stir Fry is a simple and flavorful dish containing tofu, broccoli and carrots. Serve it alongside white rice for lunch or dinner!
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I just came back from an amazing month-long visit back to Malaysia. It was such a joy to be able to spend time with my family and friends after not being able to travel for two years. And I was constantly on a food high from the restaurants, takeout, or my mother’s cooking that I was spoilt with.
But when it comes to cooking after coming back from travelling, I always love to fall back on the good old stir fry. It’s simple, easy, and gives you plenty of room to adjust the ingredients based on what you have at the moment.
Tofu, Broccoli & Carrots Stir Fry
If you’re looking to incorporate more tofu into your meals, then this is the perfect way to start! This tofu and veggie stir fry makes for a great side dish for you to pair with a plate of hot white rice.
In this recipe, after stir frying the ingredients, I have an additional step of “steaming” the veggies by adding water and covering the pan with a lid for a few minutes. But you can definitely dismiss this step and opt to stir fry it all the way as well.
The delicious and flavorful sauce contains only a few ingredients: light soy sauce, oyster sauce, sugar, and pepper.
As for the vegetables, I used broccoli and carrots as they’re what I had on hand. It’s also what I normally add to stir fry dishes.
Ingredients
- Carrot
- Broccoli
- 1 Block firm tofu
- Garlic
- Sesame oil
- Neutral oil
- Water
Sauce
- Light soy sauce
- Oyster sauce
- Sugar
- Pepper
Tofu Coating
- Cornstarch
- Salt
- Pepper
- Turmeric powder (optional)
how to make tofu vegetable stir fry with sauce
- In a bowl, mix all the ingredients for the sauce. In a different bowl, mix the cornstarch, turmeric powder, salt and pepper.
- Pat dry the tofu and cut into cubes. Add the tofu into the cornstarch mixture and mix until well coated.
- In a pan over medium heat, heat up 4 tbsp of neutral oil or enough oil to cover the surface of the pan. Once hot enough, add the tofu and let it cook until golden brown on all sides (see notes). Remove from pan and set aside for later.
- In the same pan, add 1 tbsp of neutral oil. Once hot enough, add garlic and sauté for 30 seconds before adding the carrots and broccoli.
- Stir fry for 1-2 minutes before pouring in 1/4 cup of water and covering the pan with a lid (see notes). Let it cook 3-4 minutes or until tender. Add more water if needed.
- Once tender, pour in the sauce and add the tofu. Optional step: Drizzle in a bit of sesame oil. Stir until well combined. Serve with white rice and enjoy!
Notes for Tofu Veggie Stir Fry
- Vegetable options: Aside from broccoli and carrots, you can also add on your favorite veggies. Some options include bok choy, cauliflower, and baby corn. Mushrooms are also a great choice for stir frys.
- Pan fry tofu until golden brown: For me, cooking the tofu this way is like a half way point between deep frying and air frying. I like the crispiness from frying better than air frying but also don’t want it to be too unhealthy by deep frying. This method does take a bit longer. Alternatively, you can also deep fry, shallow fry or air fry the tofu. Either way works and is up to your preference!
- Steam the veggies: I like the texture that you get from “steaming” the broccoli and carrots by adding water to the pan and covering with a lid. Alternatively, you can just keep stir frying the veggies until tender.
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Tofu Veggie Stir Fry
Ingredients
- 1 medium sized carrot cut to your preference
- 1 head of broccoli cut to bite sized pieces
- 1 block firm tofu cut into cubes
- 1/2 tbsp minced garlic
- sesame oil
- 5 tbsp neutral oil
- 1/4 cup water
Sauce
- 3 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1/4 tsp pepper
Tofu Coating
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp turmeric powder optional
Instructions
- In a bowl, mix all the ingredients for the sauce. In a different bowl, mix the cornstarch, turmeric powder, salt and pepper.
- Pat dry the tofu and cut into cubes. Add the tofu into the cornstarch mixture and mix until well coated.
- In a pan over medium heat, heat up 4 tbsp of neutral oil or enough oil to cover the surface of the pan. Once hot enough, add the tofu and let it cook until golden brown on all sides (see notes). Remove from pan and set aside for later.
- In the same pan, add 1 tbsp of neutral oil. Once hot enough, add garlic and sauté for 30 seconds before adding the carrots and broccoli.
- Stir fry for 1-2 minutes before pouring in 1/4 cup of water and covering the pan with a lid (see notes). Let it cook 3-4 minutes or until tender. Add more water if needed.
- Once tender, pour in the sauce and add the tofu. Optional step: Drizzle in a bit of sesame oil. Stir until well combined. Serve with white rice and enjoy!
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