Tofu Stir-Fry

4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Tofu Stir-Fry made with firm tofu, vegetables, garlic, fermented black beans, and a savory sauce ready in under 20 minutes!

Tofu is a quick and easy dinner option on any weeknight and some of our favorites are Mapo TofuEasy Pad Thai and Egg Foo Young.


Tofu Garlic Stir-Fry is the PERFECT weeknight dinner because it’s full of flavor and only takes a few minutes to make. We’re using a lot of vegetables like mushrooms, baby corn, snow peas, broccoli, and more, stirred in to a savory Asian sauce.

You can also stir in some fresh green onions, or a spoonful of sesame seeds at the end. Plus this stir fry is totally plant-based and diary-free, so it’s my go-to when I have vegetarian friends visiting!


Stir-fries go great with Chinese Steamed Rice or my Fried Rice, and topped with fresh chopped scallions. You can also serve this with some non-vegetarian appetizers like my Crab Rangoon, Spring Rolls, Egg Rolls, or Potstickers with Sweet and Sour Sauce.


Tofu Stir Fry will keep in an airtight container for 3-4 days in the refrigerator. I live to save some extra sauce in a container on the side, just in case the tofu dries out at all when it’s being reheated.


Tofu Stir Fry can be frozen in an airtight container for about 3 months. Keep an extra bag of sauce in the freezer, just in case the tofu dries out when you reheat it.

Defrost in the refrigerator the day before you want to serve it, then reheat in a pan oven medium heat, stirring in any extra sauce as needed. Keep in mind that the tofu may be softer compared to when it was just pan-fried.


In a separate pot, cook egg noodles according to directions. Stir in about 1 cup of egg noodles just before it’s done, leaving it in long enough to warm up before serving.

You can do the same thing with rice or brown rice if you want to make this an all-in-one dinner.


If your sauce is turning out to too thin, it’s most likely because the tofu was not pressed enough. It can also happen if you use frozen vegetables, which release some water. You can thicken the sauce by taking a small amount of cold broth and stirring in 1 tablespoon of cornstarch, then pour it into the stir fry.

Stir everything gently together. As it heats, the cornstarch should thicken the sauce.

Easy Garlicky Tofu Stir Fry



  • Tofu stir fry can be made in a wok or in a skillet. The wok distributes heat differently and the oil on the bottom of the pan will fry the tofu slightly, so you’ll get some different flavors from using a wok.
  • I recommend stirring this very gently, because it’s easy to break up the tofu if you’re not careful.
  • To save time, I sometimes use a store-bought bag of fresh mixed vegetables from the produce section, because there’s no chopping required!
  • If you want the tofu to be extra crispy, you can deep fry it before adding it to the stir-fry. Personally I don’t like to fry it first because it takes longer, but instead we are going to pan-fry the tofu until golden brown on all sides.
  • Only cook the vegetables until they are tender-crisp, stirring them occasionally, which will add a nice contrasting texture to the tofu.
  • I like to use low sodium soy sauce but you can also use tamari or low sodium tamari instead of soy sauce in this dish.
  • You can add other veggies like bell peppers or spinach if you have them. You can also make this same recipe but instead stir in peanut sauce, like the one I use in my chicken satay.
  • Make sure you use extra-firm tofu. Other types like medium or silken tofu will be too soft and break apart when you stir it.

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Tofu Garlic Stir-Fry

Tofu Garlic Stir-Fry made with firm tofu, vegetables, fermented black beans, and a savory sauce ready in under 20 minutes!
Yield 4 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine Asian
Author Sabrina Snyder


  • 1/4 cup vegetable oil
  • 1 pound extra firm tofu cubed into 1/2" chunks
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1/2 cup baby corn cut into 1/2" chunks
  • 1 cup snow peas
  • 1 carrot thinly sliced
  • 1 zucchini cut in half and sliced
  • 1 cup green beans
  • 1 cup shiitake mushrooms halved
  • 1 cup broccoli florets
  • 4 tablespoons fermented black beans rinsed
  • 1/4 cup low sodium soy sauce
  • 2 tablespoon rice wine
  • 1 teaspoon red pepper flakes
  • 1 tablespoon rice vinegar


  • Press the water out of the tofu with paper towels or clean kitchen towels then add to a large skillet on medium high heat with the vegetable oil.
  • Cook on all sides until seared golden brown then add in the garlic, baby corn, snow peas, carrots, zucchini, green beans, mushrooms and broccoli and cook for 4-6 minutes, stirring occasionally.
  • Mix together the sesame oil, black beans, soy sauce, rice wine, red pepper flakes and rice vinegar before adding it to the pan and stirring to combine then letting the sauce reduce as it cooks for 3-4 minutes.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 357kcal | Carbohydrates: 25g | Protein: 18g | Fat: 22g | Saturated Fat: 12g | Sodium: 1243mg | Potassium: 808mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3475IU | Vitamin C: 50.2mg | Calcium: 88mg | Iron: 3.5mg

Garlic Black Bean Tofu Stir Fry

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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