Vegan Tofu Stir-Fry with Soy Sauce: Quick, Flavorful, and Easy Weeknight Dinner Recipe

When I’m craving something quick fresh and packed with flavor I always turn to a classic vegan tofu stir-fry with soy sauce. This dish brings together crispy tofu and vibrant veggies tossed in a savory sauce that’s both comforting and satisfying. It’s the kind of meal that makes you forget you’re eating healthy because every bite is just that good.

I love how easy it is to mix things up with whatever vegetables I have on hand. Whether I’m cooking for a busy weeknight dinner or meal prepping for the week this stir-fry never disappoints. Plus it’s a great way to introduce friends to the delicious world of plant-based cooking without any fuss.

Why You’ll Love This Vegan Tofu Stir-Fry with Soy Sauce

You’ll find this vegan tofu stir-fry packs big flavor into every bite while keeping things light and nourishing. I love how the tofu crisps up beautifully, creating a savory contrast with the tender-crisp vegetables. Each forkful delivers a perfect hit of salty umami thanks to a dash of soy sauce, balanced with the freshness of colorful veggies.

This recipe brings total flexibility to your kitchen. You can swap in whatever seasonal produce you have on hand, making it a perfect way to clear out your fridge or try something new. When I ran my vegan restaurant, this mix-and-match approach always kept our menu exciting and never boring. At home, it means you’ll never get tired of making this stir-fry.

Preparation is quick and simple—no culinary degree required. You need just one pan and a few staple ingredients, making cleanup a total breeze. Even on my busiest days teaching, I love that I can have dinner on the table in under 30 minutes and still feel like I’m treating myself and my friends to something special.

This stir-fry is packed with protein from tofu and fiber from the fresh vegetables, fueling my active lifestyle and keeping me satisfied for hours. It’s a popular go-to for meal prepping, since it reheats well and tastes just as fabulous the next day.

If you’re new to vegan cooking, this recipe is the perfect introduction—exciting, easy, and absolutely delicious. I’m passionate about showing that vegan meals can be both nourishing and bursting with flavor, and this stir-fry does exactly that.

Ingredients

For this vegan tofu stir-fry with soy sauce, I use a lineup of wholesome plant-based ingredients that deliver big flavor and nourishing texture. Each one is easy to find and friendly for home cooks, whether you are brand new to vegan cooking or a seasoned pro.

For the Stir-Fry

• 1 block (14 ounces) firm tofu, pressed and cut into 1-inch cubes
• 2 tablespoons cornstarch
• 2 tablespoons neutral oil (like avocado oil or grapeseed oil)
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, thinly sliced
• 1 cup sugar snap peas, trimmed
• 3 scallions, sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

For the Soy Sauce Stir-Fry Sauce

• 1/4 cup low-sodium soy sauce
• 2 tablespoons water
• 1 tablespoon maple syrup
• 2 teaspoons toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/2 teaspoon red pepper flakes (optional, for heat)

These ingredients create a vibrant, satisfying vegan stir-fry that is always a hit in my kitchen.

Equipment Needed

To make this vegan tofu stir-fry with soy sauce, I rely on a few essential kitchen tools that help create delicious results every time.

• Large nonstick skillet or wok: For perfect browning on the tofu and even cooking on the veggies
• Chef’s knife: For quick and precise chopping of vegetables and tofu
• Cutting board: A sturdy surface for prepping all ingredients
• Mixing bowls: For marinating tofu and mixing the stir-fry sauce
• Tongs or spatula: For gently flipping tofu cubes and tossing vegetables
• Paper towels or clean kitchen towel: To press extra moisture from the tofu
• Measuring spoons and cups: For accurate sauce and seasoning measurements

With these tools, prepping and cooking my vegan stir-fries is quick and effortless. Each piece of equipment helps bring out the best texture and flavor in this nourishing plant-based dish.

Make-Ahead Tips

Press and cube the tofu up to two days in advance. Store the drained tofu cubes in an airtight container lined with paper towels in the refrigerator to keep them extra firm.

Chop all vegetables the night before. Place each ingredient in a separate container so colors and flavors stay fresh. You can also portion out the soy sauce stir-fry sauce ingredients in a jar and refrigerate.

If you want to make the whole stir-fry ahead of time, cook it as directed and let it cool completely. Store the finished dish in a sealed glass container in the refrigerator.

This stir-fry tastes great reheated. Warm portions in a skillet or microwave, adding a splash of water or broth to reinvigorate the sauce and keep the veggies from drying out. The tofu stays tender and the vegetables hold their bite, so meal prepping works well for busy days.

I often prep double batches. I pack individual servings to grab for quick lunches or weeknight dinners. This way, I always have a tasty vegan option on hand that satisfies my appetite and supports my healthy lifestyle.

Instructions

I love making this vegan tofu stir-fry because the steps are simple, the process is fast, and the flavor always delivers. Here is how I bring a vibrant and healthy plant-based meal to life in my own kitchen.

Prep the Tofu

• Remove tofu from the package
• Drain excess water
• Wrap the tofu block in paper towels and gently press with a heavy pan or tofu press for 10-15 minutes to remove as much moisture as possible
• Cut the tofu into bite-sized cubes, about 1 inch each

Prepare the Vegetables

• Rinse and dry all vegetables
• Slice red bell pepper into thin strips
• Cut broccoli into small florets
• Trim sugar snap peas and slice in half if they are large
• Optionally slice carrots, onions, or any other preferred veggies for extra color and crunch

Make the Stir-Fry Sauce

• Add 1/4 cup low-sodium soy sauce
• Add 1 tablespoon maple syrup
• Add 1 teaspoon toasted sesame oil
• Whisk together until fully combined
• Set aside

Cook the Tofu

• Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over medium-high heat
• Add tofu cubes in a single layer
• Let tofu cook undisturbed for 3-4 minutes until golden brown on one side
• Flip tofu pieces using tongs and brown on the other sides for another 3-5 minutes until crisp and golden all over
• Remove tofu from the pan and set aside

Stir-Fry the Vegetables

• Without cleaning the pan, add another teaspoon oil if needed
• Add broccoli, red bell peppers, and sugar snap peas
• Sauté over medium-high heat, stirring often for 3-5 minutes until veggies are bright and tender-crisp
• For extra flavor and softness, add a splash of water and cover for 1 minute

Combine Everything

• Return tofu to the pan with the vegetables
• Pour in the stir-fry sauce
• Toss everything gently but thoroughly to coat with sauce and heat through for 1-2 minutes
• Serve hot, garnished with sesame seeds or sliced scallions if desired

Serving Suggestions

I love serving this Vegan Tofu Stir-Fry with Soy Sauce as the star of a balanced vegan meal. For a nourishing bowl, I spoon the hot stir-fry over fluffy steamed brown rice or nutty quinoa. The grains soak up the savory soy sauce and give a wholesome base for the crispy tofu and colorful vegetables.

For those who enjoy extra crunch, I sometimes serve this stir-fry with a side of quick-pickled cucumbers or carrot ribbons. The tangy vegetables offer a refreshing contrast to the deeply savory flavors.

To make it a complete power meal after a workout, I top the stir-fry with a sprinkle of toasted sesame seeds and a handful of sliced scallions. Occasionally, I add crushed roasted peanuts or cashews for even more texture and protein.

For meal prep or lunch on the go, I pack cooled stir-fry into airtight containers with a portion of rice or noodles. The flavors meld and deepen as it sits, making every bite even more delicious.

When introducing friends to vegan eating, I love placing this stir-fry in the center of the table, surrounded by small bowls of chili crisp, sriracha, or extra soy sauce so everyone can customize their meal. This dish pairs perfectly with miso soup or a crisp Asian slaw for a satisfying, restaurant-worthy vegan dinner right at home.

Tips for Success

For the crispiest tofu, I always start by pressing it well. Excess water makes tofu soggy instead of golden. Place tofu between layers of paper towels and set a heavy pan on top for at least 15 minutes. This step ensures the edges become perfectly crisp in the skillet.

When stir-frying, I keep my pan hot and avoid crowding. Too many pieces at once trap steam and make ingredients soft. I cook the tofu in a single layer and flip only when the underside turns golden brown. This simple trick delivers a hearty texture that reminds me of dishes from my restaurant days.

Cutting vegetables to similar sizes helps them cook evenly. I slice bell peppers and sugar snap peas thin and cut broccoli into small florets so everything finishes at the same time. A mix of shapes keeps the stir-fry colorful.

For bold flavor without excessive salt, I use low-sodium soy sauce and a hint of maple syrup for balance. Toasted sesame oil adds a finishing richness reminiscent of classic Asian takeout but keeps it light and healthy.

Timing is everything. I stir-fry tofu first until crisp, then remove it while stir-frying the vegetables so they stay tender-crisp. I add tofu back with the sauce for the final toss so the flavors meld without overcooking.

If you serve the stir-fry with rice or grains, start them before you prep vegetables. By the time your stir-fry is ready, everything will finish together for a seamless dinner.

Leftovers keep well, but for the best reheating results, use a skillet instead of the microwave. A quick toss over medium heat revives the texture and flavor, making your meal as good as fresh.

For meal prepping, store sauce and stir-fry separately if possible. I find the vegetables stay more vibrant and the tofu keeps its crispy bite this way. Simply toss together right before serving for a fresh, flavorful finish.

Variations and Add-Ins

I always encourage home cooks to play with flavor and texture when making a vegan tofu stir-fry. Once you’ve mastered the basics, try these swaps and add-ins to make your stir-fry uniquely yours.

Protein Boosts

For even more plant-based protein, I love folding in:

• Edamame (add 1 cup shelled edamame when adding vegetables)
• Tempeh (cube and sauté just like tofu for a nutty taste)
• Seitan strips (add at the end to keep their chewy texture)

Vegetable Swaps

Vary your stir-fry with what’s seasonal or on hand. My favorites include:

• Sliced mushrooms (shiitake and cremini add umami richness)
• Snap peas or snow peas (for bright crunch)
• Shredded carrots or red cabbage (eye-catching color and gentle sweetness)
• Zucchini or yellow squash (add in the last few minutes to keep them crisp)

Bold Sauces and Flavors

To switch up the flavor profile:

• Use tamari instead of soy sauce for a gluten-free stir-fry
• Add 2 teaspoons chili garlic sauce or sriracha for heat
• Mix in 1 tablespoon fresh grated ginger for zing
• Finish with fresh lime juice or rice vinegar for tang

Texture & Toppings

I always top my stir-fry with something crunchy or fresh:

• Roasted cashews or peanuts (handful, tossed in before serving)
• Toasted sesame seeds (sprinkled right before serving)
• Thinly sliced scallions or fresh cilantro (for herbal finish)
• A drizzle of spicy chili oil for a gourmet kick

Noodle and Grain Options

Swap rice or quinoa for noodles to transform your stir-fry:

• Rice noodles or udon noodles (toss cooked noodles in with veggies and tofu)
• Cauliflower rice (for a lower-carb base)
• Farro or barley (for a heartier, nutty flavor)

Add-In Mix and Match Table

Experimenting with these combinations is one of the joys of vegan cooking. I find that by switching up a few ingredients or flavor accents, my tofu stir-fry always feels fresh, exciting, and perfect for sharing with anyone curious about just how delicious vegan food can be.

How to Store and Reheat Leftovers

When I teach vegan cooking classes, I always get questions about storing and reheating stir-fry leftovers. My vegan tofu stir-fry with soy sauce keeps its flavor and texture remarkably well if you follow these steps.

Storing Leftovers

• Let the stir-fry cool to room temperature before storing.
• Transfer tofu and veggies to an airtight container. If you plan on keeping leftovers longer than a day, store sauce separately for best texture.
• Refrigerate within two hours of cooking.
• Enjoy within four days for optimal freshness.

Storage Time Table

Reheating Leftovers

• For best results, reheat the stir-fry in a large nonstick skillet over medium heat. Add a splash of water or broth to keep everything moist. Stir occasionally until heated through, about 3 to 5 minutes.
• To use the microwave, place a portion in a microwave-safe bowl. Cover lightly. Microwave on high for one minute, stir, then heat in 30-second intervals as needed.
• If you stored the sauce separately, add it during reheating for the freshest flavor and best texture.

Tips for Maintaining Texture

• To keep tofu crispy, reheat only what you plan to eat in a skillet. Avoid reheating multiple times.
• Do not freeze tofu stir-fry. Freezing alters both tofu and vegetable textures.
• Store grains like rice or quinoa separately for the best reheating results.

My go-to method is to reheat leftovers on the stovetop, as it keeps the tofu crisp and the vegetables just tender enough. I love prepping extra for quick lunches because this simple plan keeps healthy vegan meals easy and delicious all week.

Conclusion

I love how this vegan tofu stir-fry brings a burst of color and flavor to my table every time I make it. It’s a dish that always feels fresh and satisfying whether I’m cooking for myself or sharing with friends.

Trying out different veggies and toppings keeps things interesting and lets me use what I have on hand. If you’re looking to add more plant-based meals to your routine this recipe is a fun and delicious place to start.