15-minute Tofu Stir Fry With Vegetables for Busy Weeknights

A lightning-fast, healthy weeknight dinner: crisp veggies, golden tofu, and a bold sauce ready in one pan in 15 minutes.

You want dinner that moves as fast as your day, not a two-hour kitchen saga. This stir fry hits hard with crunch, heat, and a sticky-savory glaze that makes rice disappear like magic. We’re talking sizzling tofu, snappy vegetables, and a sauce so good you’ll consider bottling it. One skillet. No drama. Maximum flavor and yes, you’ll actually beat the clock.

What Makes This Recipe So Good

• It’s truly fast: From first slice to last bite, you’re plating in about 15 minutes. No pre-marinade, no complicated prep.
• Restaurant-level browning: A light cornstarch coat gives tofu that coveted crisp edge without deep-frying.
• Balanced flavor: Savory soy, a touch of sweet, fresh ginger, and a kick of chili deliver depth without effort.
• Flexible veg mix: Use whatever’s in the crisper—broccoli, bell peppers, snap peas, carrots. Frozen veggies? Totally fine.
• Weeknight-friendly cleanup: One pan, one bowl for sauce, a cutting board. That’s the whole sink situation.
• Scales easily: Double the sauce, cook tofu in two quick batches, and you’re feeding a crowd without chaos.
• Budget-smart and satisfying: Tofu is affordable protein that keeps you full and energized.
• Diet-friendly: Naturally dairy-free; easy to make gluten-free with tamari.

Shopping List – Ingredients

• Extra-firm tofu: 14 ounces (1 block), drained and patted dry
• Cornstarch: 2 tablespoons, plus 1 teaspoon for slurry
• Kosher salt and black pepper: to season tofu
• Neutral oil: 2 tablespoons (avocado, canola, or grapeseed)
• Toasted sesame oil: 1 teaspoon
• Garlic: 3 cloves, minced
• Fresh ginger: 1 tablespoon, finely grated
• Scallions: 3, thinly sliced (white and green parts separated)
• Broccoli florets: 2 cups, bite-size
• Red bell pepper: 1, thin strips
• Snap peas or snow peas: 1 cup, trimmed
• Carrot: 1 medium, thinly sliced on the bias
• Soy sauce or tamari: 1/4 cup
• Rice vinegar: 1 tablespoon
• Maple syrup or brown sugar: 1 tablespoon
• Sriracha or chili-garlic sauce: 1 to 2 teaspoons, to taste
• Water or low-sodium stock: 1/3 cup
• Fresh lime: 1/2, for squeezing (optional but excellent)
• Sesame seeds: 1 teaspoon, for garnish
• Cooked rice or noodles: for serving

Instructions

1. Prep the tofu fast: Slice the block into 3/4-inch cubes. Pat dry thoroughly. Toss with 2 tablespoons cornstarch, a pinch of salt, and a few grinds of pepper until lightly coated.
2. Whisk the sauce: In a small bowl, mix soy or tamari, rice vinegar, maple or brown sugar, chili sauce, water, and 1 teaspoon cornstarch. Stir until smooth. Keep it handy.
3. Heat the pan: Set a large skillet or wok over medium-high. Add 1 tablespoon neutral oil. When it shimmers, you’re ready.
4. Brown the tofu: Add tofu in a single layer. Cook undisturbed for 2 to 3 minutes until golden on one side. Flip and cook 1 to 2 minutes more. Remove to a plate.
5. Stir-fry the veg: Add remaining 1 tablespoon oil. Toss in broccoli and carrots. Cook 2 minutes, stirring often, then add bell pepper, snap peas, and white parts of scallions. Cook another 2 minutes. You want crisp-tender, not limp.
6. Aromatics time: Push veg to the sides. Add sesame oil, garlic, and ginger to the center. Stir 30 seconds until fragrant (aka best smell ever).
7. Sauce it up: Return tofu to the pan. Stir the sauce (cornstarch settles), then pour it in. Toss everything for 60 to 90 seconds until the sauce thickens and glazes.
8. Finish: Kill the heat. Squeeze lime over the top if using. Sprinkle scallion greens and sesame seeds.
9. Serve hot: Spoon over rice or toss with noodles. Eat immediately while the tofu stays crisp.
10. Timing tip: If you’re cooking rice, start it first. It’ll be ready right when the stir fry lands.

Keeping It Fresh

Store leftovers in an airtight container for 3 to 4 days in the fridge. Keep rice and stir fry separate so the sauce doesn’t turn your grains soggy. Your future self will thank you.

Reheat in a skillet over medium with a splash of water to loosen the sauce. Two to three minutes brings the glaze back to life and keeps veggies crisp. Microwaves work in a pinch, but the skillet gives better texture.

Freezing? The sauce freezes great, the veggies less so. If you must, freeze the tofu separately after browning. It reheats well and stays meaty. Prep hack: double the sauce and stash it in the fridge for a week for fast repeats.

Why This is Good for You

Protein power: Tofu brings complete plant protein that supports muscle recovery and keeps you full. You get staying power without the heaviness.

Fiber and micronutrients: Broccoli, peppers, peas, and carrots load you up with fiber, vitamin C, beta-carotene, and potassium. Your cells are into it, trust me.

Better fats and less sodium: You control the oil and salt. Use neutral oil for high-heat cooking and a small hit of sesame oil for flavor, not a grease bath.

Smart carbs: Pairing protein and fiber with rice or noodles helps tame blood sugar spikes. Swap in brown rice or cauliflower rice if that’s your vibe.

Dairy-free, easily gluten-free: Tamari instead of soy sauce keeps the flavor while dodging gluten. FYI, many store sauces sneak in wheat—read labels.

Common Mistakes to Avoid

• Skipping the pat-dry: Wet tofu won’t crisp, it will steam. Blot it well before tossing in cornstarch.
• Overcrowding the pan: Too much tofu or veg at once drops the heat. Cook in quick batches if needed.
• Forgetting to stir the sauce: Cornstarch sinks. Stir right before you pour or you’ll get uneven thickening.
• Overcooking the vegetables: Limp veg equals sad stir fry. Aim for bright color and crisp-tender texture.
• Using low heat: High heat = fast sear, great flavor. Medium-high is your friend here.
• Adding aromatics too early: Garlic and ginger burn fast. Give them 30 seconds near the end, not five minutes at the start.
• Ignoring seasoning at the end: Taste and adjust with a squeeze of lime, extra soy, or a pinch of sugar to balance.
• Wrong oil choice: Olive oil can smoke. Pick avocado, canola, or grapeseed for high heat, then finish with sesame oil for flavor.

Mix It Up

• Veg swap-ins: Mushrooms, baby corn, zucchini, bok choy, or green beans. Use what you have—no one’s grading.
• Heat levels: Go mild with just ginger and black pepper, or wild with extra chili sauce and red pepper flakes.
• Citrus twist: Swap lime for orange zest and juice for a brighter, slightly sweeter profile.
• Noodle night: Toss with cooked rice noodles or udon for a slurpable upgrade. Add a splash of sauce water to keep things glossy.
• Gluten-free: Use tamari and check your chili sauce label. Serve with jasmine rice or GF noodles.
• Low-carb: Serve over cauliflower rice and bump up broccoli and snap peas.
• Extra protein: Add edamame or a handful of roasted peanuts for crunch.
• Sauce remix: Add a teaspoon of miso for umami, a spoon of peanut butter for a satay vibe, or a dash of hoisin for sweetness.

FAQ

Do I have to press the tofu?

No, not for this recipe. Patting it dry thoroughly and tossing with cornstarch gives you great browning quickly. If you have time to press for 10 to 15 minutes, it can get even firmer, but it’s not mandatory.

Can I use frozen vegetables?

Yes. Don’t thaw fully—toss them into the hot pan straight from the freezer to reduce sogginess. Cook off the extra moisture for an extra minute before adding aromatics and sauce.

What if I don’t have cornstarch?

Use potato starch or arrowroot in the same amount. All-purpose flour works in a pinch for coating the tofu, but arrowroot or potato starch performs better in the sauce.

How do I keep the tofu from sticking?

Use a well-heated skillet, enough oil to lightly coat, and give the tofu a minute or two before flipping. If it fights you, it’s not ready—once it browns, it releases easily.

Is a wok required?

No. A wide, heavy skillet does the job. A wok makes tossing easier and cooks a touch faster, but use what you’ve got and don’t overthink it.

How spicy is this?

Moderate by default. Adjust chili sauce to taste, or skip it and lean on black pepper and ginger for warmth. You’re the boss of the heat.

Can I make the sauce ahead?

Absolutely. Whisk it and store covered in the fridge for up to a week. Give it a good stir before using since starch settles.

What should I serve with it?

Steamed jasmine or brown rice is classic. Noodles, quinoa, or even cauliflower rice work well. Top with extra scallions and a lime wedge if you’re feeling fancy.

My Take

When a recipe delivers crunch, color, and big flavor in the time it takes to queue a playlist, I’m in. This stir fry is my “no excuses” dinner—fast, flexible, and consistently better than takeout, IMO. Keep a block of tofu, a bag of mixed veggies, and this sauce formula on standby and you’ve basically hacked weeknights. Simple moves, high payoff—exactly how cooking should feel.