I finally nailed a Thai Tofu Stir Fry that pairs pantry ingredients and a single skillet with a thick sauce and crisp tofu.

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I love a crunchy, flavor-packed bowl of tofu veggie stir fry that comes together on a hectic weeknight. The extra firm tofu gets gloriously crisp on the outside and tender inside, while a bright splash of lime juice wakes every bite up.

There is a tangy salty-sweet Thai vibe running through the dish that keeps you going back for spoonful after spoonful. I never know which veggie will steal the show but the sauce always ties it together and makes it feel like cheating at dinner.

This is my Thai Tofu Stir Fry and yeah, it’s addictive.

Ingredients

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Tofu: rich plant protein good for satiety and muscle, its mild flavor.
Soy sauce: salty umami, adds depth and sodium, use low sodium sometimes.
Lime juice: bright acidic citrus cuts richness, adds tangy freshness.
Cornstarch: crisps tofu exterior when fried, thickens sauces without much taste.
Garlic: pungent and aromatic, adds savory punch, and antioxidants when cooked.
Broccoli: high fiber and vitamin C, gives crunch and earthy green notes.
Red bell pepper: sweet, packed with vitamin C, adds color and crunch.
Sesame oil: a little goes far, toasty aroma finishes the dish nicely.

Ingredient Quantities

14 oz (400 g) extra firm tofu, pressed and cut into 1 inch cubes

4 tablespoons cornstarch, divided

3 tablespoons vegetable or peanut oil, divided

3 tablespoons soy sauce or tamari

1 tablespoon fish sauce optional for more Thai flavor

1 tablespoon hoisin sauce optional

1 tablespoon brown sugar or palm sugar

2 tablespoons lime juice (about 1 lime)

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

3 cloves garlic minced

1 tablespoon fresh ginger grated

1 to 2 Thai bird eye chilies thinly sliced or 1/2 teaspoon red pepper flakes

1 small onion thinly sliced

1 red bell pepper thinly sliced

1 cup broccoli florets

1 cup snap peas or snow peas

1 medium carrot julienned

1 cup mushrooms sliced (shiitake or button)

3 scallions sliced

2 to 4 tablespoons water or vegetable broth

Cooked jasmine rice or rice noodles to serve

Fresh cilantro and lime wedges for serving optional

1 tablespoon sesame seeds for garnish optional

How to Make this

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1. Press the tofu for at least 15 minutes, cut into 1 inch cubes and toss the cubes with 3 tablespoons cornstarch until evenly coated, let them sit while you prep other stuff.

2. In a bowl whisk together 3 tablespoons soy sauce or tamari, 1 tablespoon fish sauce if using, 1 tablespoon hoisin if using, 1 tablespoon brown or palm sugar, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 3 minced garlic cloves, 1 tablespoon grated ginger and the sliced Thai chilies or red pepper flakes.

3. In a small cup mix the remaining 1 tablespoon cornstarch with 2 to 4 tablespoons water or vegetable broth to make a smooth slurry and set aside.

4. Heat a large skillet or wok over medium high and add 2 tablespoons oil. Fry the tofu in a single layer (work in batches if needed) until golden and crispy on all sides, about 6 to 8 minutes total, then transfer to a plate lined with paper towel.

5. Add the last tablespoon of oil to the same pan, toss in the sliced onion and cook 1 minute, then add carrot, broccoli florets, red bell pepper, mushrooms and snap peas; stir fry until veggies are bright and just tender, about 3 to 4 minutes.

6. Pour the prepared sauce into the pan with the veggies, stir to combine and bring to a gentle simmer so the flavors wake up.

7. Give the cornstarch slurry a quick mix then pour it into the simmering sauce, stir until the sauce thickens and becomes glossy, about 1 minute.

8. Return the crispy tofu to the pan, add the sliced scallions, toss gently so everything is coated and heated through, if the sauce gets too thick add a splash more water or broth.

9. Serve the stir fry over cooked jasmine rice or rice noodles, top with fresh cilantro, lime wedges and a sprinkle of sesame seeds if you like, taste and squeeze extra lime or add more soy if you want stronger flavor.

Equipment Needed

1. Tofu press or heavy plate with clean kitchen towels
2. Cutting board
3. Sharp chefs knife
4. Large nonstick skillet or wok
5. Spatula and tongs (silicone or metal)
6. Mixing bowls plus a small bowl or cup for the cornstarch slurry
7. Whisk and measuring spoons/cups
8. Plate lined with paper towels for draining the fried tofu
9. Pot or rice cooker for jasmine rice or noodles

FAQ

Q: How do I get the tofu extra crispy?

A: Press it well, toss the cubes in 2 to 3 tablespoons cornstarch, then fry in a very hot pan without crowding so each piece gets brown on all sides. You can also bake at 400 F for 25 to 30 minutes, flipping once; freezing then thawing the tofu first makes it chewier if you like that texture.

Q: Can I make this recipe fully vegan?

A: Yes, just skip the fish sauce and use extra soy sauce or tamari, or add a splash of mushroom soy for umami. Hoisin is usually vegan but check the label, and use vegetable broth for the water called in the recipe.

Q: What's the best order to cook the veggies so nothing gets mushy?

A: Start with aromatics – garlic, ginger and onions – then add hard veggies like carrots and broccoli, next bell pepper and mushrooms, then snap peas and scallions last since they cook fastest. Keep the heat high and stir often.

Q: My sauce is too salty or starts to stick and burn, what do I do?

A: Lower the heat, add 2 to 4 tablespoons water or vegetable broth to loosen it and stir, taste and balance salt with a little brown sugar and lime juice. If it needs thickening, mix a teaspoon of cornstarch with cold water and stir that in until glossy.

Q: Can I make this ahead or freeze leftovers?

A: You can make and store in the fridge for 3 to 4 days but tofu will lose some crispiness. For meal prep keep rice and tofu separate, and reheat the stir fry in a skillet to help re-crisp; avoid freezing once it's sauced or the texture gets weird.

Q: Any simple swaps for ingredients I don't have?

A: Use tamari or coconut aminos for gluten free, swap snap peas for green beans, use any firm mushroom, and if you dont have fresh chilies use 1/2 teaspoon red pepper flakes or a squirt of sriracha. Lime can be replaced with a little extra rice vinegar if needed.

Tofu Veggie Stir Fry Recipe Substitutions and Variations

Tofu: tempeh (best for texture), seitan for a meatier chew, chickpea tofu or firm paneer if you’re not vegan — all hold up well when stir fried.
Cornstarch: arrowroot, potato starch, or tapioca starch work 1 for 1; if using all purpose flour use about 2x the amount and expect less crispness.
Soy sauce or tamari: coconut aminos for lower sodium and gluten free, liquid aminos for similar flavor, or just regular soy mixed with a squeeze of lime if you need a quick swap.
Fish sauce optional: thin miso with a splash of soy, Worcestershire in a pinch, or extra soy plus lime to get that salty umami without seafood.

Pro Tips

– Press longer or freeze the tofu then thaw it for a chewier, meatier bite. Also when you dust the cubes with cornstarch, shake off the excess or youll get a gummy crust instead of a crisp one.

– Heat oil until it just shimmers, and fry in a single layer — dont crowd the pan or the tofu will steam not crisp. If you want less mess, air fry or roast at high temp (about 425F) turning once for a similar crunchy result.

– Make the cornstarch slurry with cold water and whisk it smooth, then drizzle it in slowly while stirring so you dont get lumpy gluey sauce. If the sauce gets too thick, add a splash of hot water or broth and stir off the heat.

– Blanch dense veg like broccoli real quick then shock in ice water to keep them bright and crisp, add delicate stuff last. Finish with a squeeze of lime and taste before serving, you might want a touch more salt or heat.