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weeknight tofu veggie stir-fry

  • Author: Cait
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: dinner


this quick weeknight tofu veggie stir-fry comes together in just minutes and is full of flavor. satisfying as it is easy, it’s a perfect weeknight staple.


  • 1 package extra firm tofu, drained, pressed & cubed (see note*)
  • 1/3 cup cornstarch or arrowroot powder
  • 1 package fresh or frozen stir-fry vegetables
  • 1 cup cooked brown rice
  • 1 small shallot, minced
  • 23 cloves garlic, minced
  • 2, 2-inch chunks of fresh ginger, minced or finely grated
  • 24 tablespoons soy sauce (more or less as desired)
  • 12 tablespoons hoisin sauce (more or less as desired)
  • Salt & pepper, to taste
  • Olive oil


  1. Combine cubed tofu and corn starch or arrowroot powder in a bowl, tossing to combine. Set aside.
  2. Add a drizzle of olive oil (~2 teaspoons) a large saute pan over medium-low heat and add shallot, garlic and ginger to the pan, cooking until just fragrant (~30-60 seconds)
  3. Place tofu in a strainer and shake to remove any excess cornstarch or arrowroot powder.  Add to the sauté pan and cook, tossing frequently until browned on each side.
  4. Add veggies to the pan, cooking until they’ve reached your desired tenderness (I like mine a bit firmer, so I usually cook for about 5-7 minutes depending on whether they’re fresh or frozen).
  5. Drizzle tofu & veggie mixture with soy sauce and hoisin sauce and toss so everything in the pan is well coated.
  6. Remove from heat, sprinkle with salt & pepper as needed, toss to combine then top cooked brown rice with the mixture and serve.


  • Need to make this dish even easier?  Buy your favorite packaged stir-fry sauce and toss with that rather than making your own.  Simply omit the shallot, garlic, ginger, soy sauce and hoisin sauce and sub in the packaged sauce.

Keywords: dinner, stir-fry, tofu, vegetarian, vegan, gluten-free, dairy-free

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