Ginger Garlic Veggie Tofu Stir-Fry
on Feb 08, 2021, Updated Jun 27, 2023
This post may contain affiliate links. Please read our disclosure policy.
Loaded with bell peppers, broccoli and snow peas, this ginger garlic veggie tofu stir-fry with brown rice is an easy meal that makes great leftovers you can even eat cold from the fridge.
There are so many reasons to love stir-fries. They’re fast, easy and you can really go overboard on the vegetables, as if that’s a thing. You never can have too many veggies!
I admit, to really minimize the time it takes to make this dish for a busy weeknight dinner, you do have to do a couple things ahead of time. But that prep is minimal and with little bit of planning, you can find a stint to squeeze it in when it’s convenient.
Make-Ahead Tips For Stir-Fries
- Rice: It is essential that you cook the rice at least the night before you’re going to incorporate it into a stir-fry. Day-old rice is best for fried rice because it gives it time to dry out a bit, and it has less starch. Then the grains stay individual and intact and most importantly, the won’t be mushy. Make a double batch of rice and freeze part of it, so you are prepared when the craving hits. You can throw frozen rice grains right into the pan. They will pretty much thaw on contact.
- Tofu: You can’t just take tofu out of the package and use it. The block comes in liquid that needs to be pressed out. You can do this by wrapping it in towels and putting a heavy object on top of it like a cast iron skillet or a cutting board for 15 minutes, or you can use a tofu press. What I like about this gadget is that I can put the tofu inside it in the morning, let it sit in the fridge, and then I’m ready to cook dinner.
#1 Rule For Stir-Fry: Be Prepared!
My biggest tip for stir-fry is to have all your ingredients prepped, cut and ready to go. The cooking will go very fast, so you don’t have time to multi-task. Set yourself up for success and get all the prep work out of the way before you start. No exceptions.
Ingredients & Substitutions
This is what you need for this veggie stir-fry:
- Tofu: Since you’re going to cut the tofu into cubes and you want it to hold its shape, extra-firm tofu is best.
- Soy sauce is the base of the sauce. Make sure to use low-sodium, so it isn’t too salty.
- Rice vinegar has a nice mild acidity. It’s made from fermented rice.
- Honey adds a touch of sweetness to balance out the strong savory flavors. If you want to keep the recipe vegan, you can substitute with maple syrup.
- Sesame oil gives the sauce something subtle and nutty.
- Garlic: I mince a couple garlic cloves. That along with the ginger are very aromatic and add so much flavor.
- Ginger: You can’t beat the smell and taste of fresh ginger. This is definitely not something to substitute with dry. They are very different.
- Red pepper flakes give the sauce a hint of heat. You can add more if you’re a fan of spicy food.
- Salt & pepper: Even though there is a lot going on, basic seasonings are essential.
- Oil: Use neutral vegetable oil or canola oil. Make sure it is non-GMO, if possible. Skip olive oil for the recipe.
- Scallions: I slice the green onions and separate them into white and green. The whites are sautéed and the greens are saved for a garnish at the end.
- Peppers: A red bell pepper and an orange one are always my top picks for this stir-fry.
- Broccoli goes so well with the flavors in the sauce and other vegetables. Cauliflower is a great substitution.
- Snow peas are flat and have tiny peas inside. You can eat the entire pod. If you have snap peas or green beans, they would be good choices too. Think green and crisp! A great stir-fry is a mix of textures.
- Rice: I like brown rice. You can also try cauliflower rice if you prefer. Either way, this dish is gluten-free.
How To Make Ginger Garlic Veggie Tofu Stir-Fry
- Press the tofu. Pat the block with paper towels. Then wrap it in a fresh towel and stack something heavy on top like a pot. Let it drain for 15 minutes before cutting it into cubes. If you have a tofu press, you can do this ahead of time and keep it in the fridge until you’re ready to use it.
- Make the sauce. In a small bowl, whisk together the soy sauce, water, rice wine vinegar, honey, sesame oil, garlic, ginger, red pepper flakes, salt and pepper.
- Heat the oil in a skillet or wok over high heat.I prefer using a non-stick pan. Swirl the hot oil around, so it coats the bottom evenly.
- Sauté the tofu until it is light golden brown. Pour in about a quarter cup of the sauce to coat the tofu cubes. It will bubble. Then spoon the tofu out of the skillet and onto a plate.
- Sauté the vegetables. Add the white parts of the scallions, cooking for a minute until fragrant.Then add the peppers followed by the broccoli and snow peas. Sauté the veggies, letting them get bright and cooked but still crisp.
- Pour the rest of the sauce into the vegetables.
- Stir in the rice and tofu. Cook for a couple minutes until everything is warmed through and most of the sauce is has been absorbed.
- Top with green scallions before serving. You can sprinkle it with sesame seeds too if you want.
What To Serve With Stir-Fry
When a dish has this many vegetables, often I will skip a salad. But if you are looking for something to pair with it try this cucumber salad with carrots and peanuts or this Asian cabbage salad.
Leftovers
You can store leftovers in an airtight container in the refrigerator up to 4 days. Eat them cold or warm them in the microwave.
More Stir-Fry Recipes
Frozen Vegetable Stir-Fry
Tofu-Peanut Vegetable Stir-Fry
Rainbow Vegetable Peanut Stir-Fry
Broccoli Edamame Pea Fried-Rice
Soba Noodles with Mushrooms and Bok Choy
More Tofu Recipes
Honey Garlic Tofu
Pumpkin Curry
Grilled Tofu Shawarma
Sesame Tofu Asparagus
Sheet Pan Teriyaki Tofu Broccolini
Ginger Garlic Veggie Tofu Stir-Fry
Ingredients
- 1 14 ounce package extra firm tofu
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 3 scallions thinly sliced, green and white parts separated
- 2 bell peppers diced into 1/2-inch pieces
- 1 pound broccoli trimmed and cut into small florets
- 4 ounces snow peas
- 1-1/2 cups cooked brown rice
Instructions
- Pat the tofu with a paper towel. Wrap with a dry paper towel and place a heavy pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1/2-inch cubes.
- For the sauce, in a medium bowl, stir together the soy sauce, water, rice vinegar, honey, sesame oil, garlic, ginger, red pepper flakes, salt and pepper.
- Heat the oil in a large nonstick skillet over high heat. Add the tofu and cook until lightly browned, about 1-2 minutes per side. Pour in 1/4 cup sauce and stir around the tofu letting the sauce bubble. Remove the tofu and set aside on a plate.
- Sauté the white parts of the scallions for a minute to let them soften. Then add the peppers to the skillet sautéing for 2 minutes. Next add the broccoli and continue cooking for 2 minutes before adding the snow peas. Sauté for 1-2 minutes longer until the vegetables are cooked but still bright and crisp.
- Pour in the remaining sauce. Let it simmer for a minute before stirring in the rice and tofu and continue cooking until the rice is warmed and most of the sauce has been absorbed.
- Fold in the sliced green scallions before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg, the ginger garlic tofu stir fry was absolutely delish! I will definitely make it again and try other tofu stir fry meals!
Thanks for sharing 👍