If you’re looking for a vibrant, healthy, and utterly satisfying dish, this Tofu with Vegetables Recipe is an absolute must-try. It beautifully balances hearty tofu with crisp, colorful veggies, all brought together by a flavorful sauce that’s both savory and fresh. Perfect for a quick weeknight dinner or a nourishing lunch, this recipe promises a delightful mix of textures and tastes that will keep you coming back for more.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each playing a key role in building the dish’s flavor, texture, and visual appeal. From the firm tofu that delivers protein and substance to the fresh vegetables that introduce crunch and color, every component is thoughtfully chosen.
- Firm tofu: Drained and pressed to ensure it crisps beautifully without becoming soggy.
- Olive oil or sesame oil: A little goes a long way in creating a rich base for sautéing, with sesame oil adding a delightful nutty aroma.
- Bell pepper: Adds a pop of bright color and a sweet, juicy crunch.
- Zucchini: Sliced thinly to cook quickly while bringing a mild, tender bite to the dish.
- Carrot: Julienned or sliced, it lends a subtle sweetness and vibrant orange hue.
- Broccoli florets: Provide earthy flavor and a satisfying snap.
- Snap peas or green beans (optional): These add extra crispness and deepen the vegetable medley.
- Soy sauce or tamari: The key seasoning element that infuses the dish with umami-rich depth.
- Sesame oil: Optional but highly recommended for that signature toasted flavor.
- Rice vinegar: Optional; a splash enhances balance with a subtle tanginess.
- Garlic: Minced to lend a wonderful aromatic kick.
- Ginger: Grated, if you like a bit of warmth and zing in your stir-fry.
- Salt and pepper: To taste, wrapping up the seasoning perfectly.
- Sesame seeds (optional): Ideal for garnish, adding a lovely crunch and nuttiness.
- Fresh cilantro or green onions (optional): Adds freshness and a vibrant green touch when serving.
How to Make Tofu with Vegetables Recipe
Step 1: Prepare Your Tofu
Start by draining and pressing your firm tofu to remove any excess moisture—this step is crucial for getting that beautiful, crispy texture when cooking. Once pressed, cut your tofu into evenly sized cubes so they cook uniformly.
Step 2: Heat the Pan and Add Oil
Warm a tablespoon of olive oil or sesame oil in a large skillet or wok over medium-high heat. The oil should shimmer but not smoke, creating the perfect surface to crisp your tofu and cook your vegetables.
Step 3: Cook the Tofu
Place the tofu cubes in the hot pan and cook without moving them too much, allowing each side to turn golden brown and crispy. This usually takes about 8-10 minutes, turning carefully with a spatula. Once done, transfer the tofu to a plate and set aside.
Step 4: Sauté the Aromatics
In the same pan, add the minced garlic and grated ginger (if using), sautéing for about 30 seconds until fragrant. This creates an inviting base of flavor that elevates the entire dish.
Step 5: Add the Vegetables
Throw in all your sliced veggies—bell pepper, zucchini, carrot, broccoli florets, and snap peas or green beans if you like. Stir frequently and cook for about 5-7 minutes, keeping the vegetables crisp-tender and vibrant.
Step 6: Return Tofu and Add Sauce
Return the tofu to the pan, then drizzle soy sauce (or tamari), sesame oil, and rice vinegar over everything. Gently toss to coat all the ingredients evenly in the sauce, cooking for an additional 1-2 minutes to meld the flavors.
Step 7: Season to Taste
Finally, sprinkle salt and pepper as needed. Remember that soy sauce adds saltiness, so taste before adding more seasoning. Your vibrant tofu with vegetables is now ready to serve!
How to Serve Tofu with Vegetables Recipe
Garnishes
To bring a touch of elegance and extra texture, sprinkle toasted sesame seeds over the top just before serving. Fresh cilantro or sliced green onions add a burst of color and herbal brightness, making each bite even more delightful.
Side Dishes
This Tofu with Vegetables Recipe pairs beautifully with steamed jasmine rice or quinoa, which soak up the flavorful sauce effortlessly. For a low-carb option, serve with cauliflower rice or alongside a fresh green salad to keep the meal light and refreshing.
Creative Ways to Present
Whether served in individual bowls for a cozy meal or on a large platter for sharing, this dish shines with its colorful appearance. Pouring a bit of extra sauce on top and adding a wedge of lime on the side can also add excitement and brightness, inviting everyone to customize their bites.
Make Ahead and Storage
Storing Leftovers
Leftover Tofu with Vegetables can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, but the veggies might soften a bit, so enjoy them sooner rather than later for the best texture.
Freezing
If you want to freeze the dish, separate the tofu and vegetables into a freezer-safe container or bag. While the tofu holds up well, some vegetables may become softer upon thawing. It’s best to use frozen portions within 1 month and to thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat to help revive the tofu’s crispness and warm the vegetables evenly. Avoid microwaving if possible, as it can make the tofu rubbery and the veggies limp. Adding a splash of soy sauce or a little fresh sesame oil while reheating refreshes the flavors beautifully.
FAQs
Can I use soft or silken tofu instead of firm tofu?
For this recipe, firm tofu is best because it holds its shape and crisps up nicely. Soft or silken tofu tends to break apart and may turn mushy when sautéed, so it’s not recommended for this particular dish.
What vegetables can I substitute or add?
Feel free to customize your vegetable selection based on what’s fresh or your preferences. Mushrooms, baby corn, snow peas, or even spinach can be great additions. Just be mindful of cooking times so everything stays tender-crisp.
Is this recipe gluten-free?
It can easily be gluten-free by using tamari instead of regular soy sauce. Always check labels to be sure your ingredients don’t contain hidden gluten.
How spicy is this dish? Can I add heat?
This base recipe is mild, making it accessible for all tastes. If you love a kick, try adding red pepper flakes, sliced fresh chili, or a drizzle of chili oil while cooking or as a garnish.
Can I make this recipe vegan?
Absolutely! The recipe is naturally vegan, assuming you use vegetarian-friendly soy sauce or tamari. It’s a wonderful plant-based solution that’s both nutritious and delicious.
Final Thoughts
This Tofu with Vegetables Recipe is one of those dishes that feels like a warm hug and a flavor celebration all at once. It’s nutritious, colorful, and satisfying, making it a perfect go-to meal whether you’re new to tofu or a seasoned fan. I encourage you to try it out and customize it to your liking—once you do, it might just become your new favorite weeknight dish.
Print
Tofu with Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
A quick and healthy stir-fry recipe featuring crispy tofu and a colorful medley of fresh vegetables, seasoned with savory soy sauce and aromatic garlic and ginger. Perfect for a nutritious weeknight dinner, this dish combines plant-based protein and vibrant veggies for a satisfying meal.
Ingredients
Tofu and Marinade
- 1 block firm tofu, drained and pressed
- 1 tablespoon olive oil (or sesame oil for extra flavor)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil (optional, for extra flavor)
- 1 tablespoon rice vinegar (optional)
- 1–2 cloves garlic, minced
- 1-inch piece of ginger, grated (optional)
- Salt and pepper, to taste
Vegetables
- 1 bell pepper, sliced
- 1 small zucchini, sliced
- 1 carrot, julienned or sliced
- 1/2 cup broccoli florets
- 1/2 cup snap peas or green beans (optional)
Garnishes
- Sesame seeds for garnish (optional)
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Prepare the Tofu: Drain the tofu thoroughly and press it to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes to allow even cooking and better absorption of flavors.
- Mix the Sauce: In a small bowl, combine soy sauce (or tamari), olive or sesame oil, rice vinegar, minced garlic, and grated ginger. Add salt and pepper to taste. This mixture will enhance the flavor of the tofu and vegetables.
- Cook the Tofu: Heat a large skillet or wok over medium-high heat. Add a tablespoon of olive oil or sesame oil. Once hot, add the cubed tofu and cook, turning occasionally, until all sides are golden and slightly crispy, about 5-7 minutes. Remove tofu from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add a little more oil if necessary. Add the sliced bell pepper, zucchini, carrot, broccoli florets, and snap peas or green beans if using. Stir-fry the vegetables for about 5-6 minutes until they are tender-crisp but still vibrant in color.
- Combine and Season: Return the cooked tofu to the skillet with the vegetables. Pour the prepared sauce over and toss gently to coat evenly. Cook for another 2-3 minutes to allow the flavors to meld together and the sauce to thicken slightly.
- Garnish and Serve: Remove from heat. Sprinkle with sesame seeds and chopped fresh cilantro or green onions as desired. Serve hot, ideally over steamed rice or noodles for a complete meal.
Notes
- Pressing tofu well is key to achieving a firm, crispy texture.
- Add other vegetables like mushrooms or baby corn for variety.
- Use tamari sauce to make the dish gluten-free.
- Adjust the amount of soy sauce and seasoning according to taste preference or dietary restrictions.
- For a spicy kick, add chili flakes or a splash of sriracha sauce during the cooking process.
