Quick & Flavorful Tofu Vegetable Stir-Fry
A quick and satisfying tofu and vegetable stir-fry tossed in a savory-sweet gochujang sauce. This colorful dish delivers plant-based protein, fiber, and healthy fats, making it a nutritious choice for lunch or dinner. Enjoy it hot with rice or noodles for a wholesome, comforting meal ready in just 35 minutes.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 sharp knife
- 2 mixing bowls (small + medium)
- 1 spatula or wooden spoon
- 1 measuring set (cups + spoons)
Ingredients
For the Sauce:
- 1 tbsp gochujang Korean chili paste
- 1 ½ – 2 tbsp vegetarian oyster sauce adjust to taste
- 1 tbsp tomato ketchup
- 1 ½ tbsp maple syrup or sugar
- ¼ tsp ground black pepper
- 1 –2 tsp chili oil optional, for heat
- 3 tbsp water room temperature
For Tofu & Vegetables:
- ½ lb extra-firm tofu pressed and drained
- 3.5 oz carrot thinly sliced
- 1 small onion thinly sliced
- 3 green onions white and green parts separated
- 3.5 oz fresh mushrooms sliced into 2-inch pieces
- 2 tbsp neutral cooking oil divided
- Salt and black pepper to taste
- 2 –3 tbsp water optional, for cooking vegetables
To Finish:
- 1 tsp sesame oil drizzle to finish
To Serve:
- Steamed rice or noodles as desired
Instructions
- Prepare the Flavorful Sauce: In a small mixing bowl, combine the gochujang, vegetarian oyster sauce, tomato ketchup, maple syrup (or sugar), black pepper, chili oil if using, and water. Stir thoroughly until the mixture is smooth and well-blended. Taste the sauce and adjust to your preference—add more maple syrup for sweetness, extra chili oil for heat, or a splash of water if you prefer it lighter. Set the sauce aside, as half will be used for marinating and the rest for stir-frying later.
- Press and Slice the Tofu: If using a regular block of tofu, press it first by wrapping it in paper towels or a clean kitchen towel and placing a weight on top (like a skillet or cutting board) for at least 15–20 minutes to remove excess moisture. If you’re using pre-pressed tofu, simply pat it dry. Once pressed, cut the tofu into ¾-inch thick pieces, either rectangular slices or cubes, depending on your preference. Keep them uniform so they cook evenly.
- Marinate the Tofu in Sauce: Place the sliced tofu in a shallow bowl or dish. Pour half of the prepared sauce over the tofu, making sure each piece is evenly coated. Gently turn the slices with a spoon or your fingers to avoid breaking them. Let the tofu sit for at least 30 minutes so it absorbs the savory-sweet flavor. While the tofu marinates, begin preparing the vegetables.
- Prepare Fresh Vegetables: Wash and peel the carrot, then slice it into thin matchsticks or angled slices for quicker cooking. Slice the onion thinly, separating the layers. Cut the mushrooms into bite-sized 2-inch strips. Chop the green onions, keeping the white parts separate from the green tops. Keep any extra vegetables you’d like to add (like bell peppers, zucchini, or broccoli) washed, chopped, and ready. Arrange all vegetables neatly on a plate for easy access during stir-frying.
- Pan-Fry the Tofu Until Golden: Heat a large skillet or wok over medium heat and drizzle in a little neutral cooking oil. Once the oil is hot and shimmering, carefully add the marinated tofu slices in a single layer. Pan-fry the tofu for about 2–3 minutes per side, or until golden brown and slightly crisp on the edges. Flip gently with a spatula to avoid breaking the pieces. Once cooked, push the tofu to one side of the pan to make room for the vegetables.
- Sauté Aromatics and Onions: Increase the heat slightly to medium-high. Add a touch more oil to the pan, then toss in the sliced onion and the white parts of the green onion. Stir-fry for about 1–2 minutes, or until they soften and release their aroma. This step builds the foundation of flavor for the dish.
- Cook Carrots and Mushrooms: Next, add the carrots to the pan and stir-fry for 2–3 minutes until they are crisp-tender but not mushy. Add the sliced mushrooms and cook for another 2–3 minutes, stirring frequently. If the vegetables begin to stick, splash in a tablespoon or two of water to help them steam and soften while keeping the stir-fry light.
- Combine Tofu, Vegetables, and Sauce: Bring the tofu back into the center of the pan, mixing it gently with the sautéed vegetables. Pour in the remaining half of the sauce and lower the heat to medium. Stir carefully so that every piece of tofu and vegetable gets coated in the rich, glossy sauce. Simmer for 1–2 minutes, allowing the sauce to cling beautifully to each bite. Taste and adjust with a pinch of salt or pepper if needed.
- Finish with Fresh Green Onions and Sesame Oil: Sprinkle in the green tops of the green onions, giving the stir-fry a fresh pop of color and brightness. Turn off the heat, then drizzle with sesame oil for a nutty aroma and smooth finish. Toss lightly to combine, but avoid over-stirring to keep the vegetables crisp.
- Serve Hot and Enjoy: Transfer the tofu and vegetable stir-fry to a serving dish while still hot. Serve immediately with a bowl of fluffy steamed rice or your choice of noodles. For a lighter option, you can pair it with cauliflower rice or a side salad. Enjoy this satisfying, plant-based dish that’s bursting with flavor, texture, and nutrition.
Notes
- Pressing the tofu well ensures a firmer texture and helps it absorb the marinade better.
- The sauce is flexible—adjust the sweetness, spice, or thickness based on your preference.
- A wide skillet or wok works best to avoid overcrowding the ingredients.
- Slice vegetables into uniform sizes so they cook evenly.
- Adding a splash of water while stir-frying helps soften vegetables without needing extra oil.
- Sesame oil should always be added at the end for the best aroma.
- This dish pairs perfectly with rice, noodles, or even quinoa for a wholesome meal.
