Tofu Stir-Fry made with firm tofu, vegetables, garlic, fermented black beans, and a savory sauce ready in under 20 minutes!
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!
WHAT CAN YOU SERVE WITH STIR-FRIES?
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.
HOW LONG WILL TOFU GARLIC STIR-FRY KEEP?
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.
CAN YOU FREEZE TOFU GARLIC STIR-FRY?
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.
HOW DO YOU MAKE TOFU GARLIC STIR-FRY WITH NOODLES?
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.
WHAT IF MY SAUCE WON’T THICKEN?
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.
Create a free account to Save Recipes
MORE ASIAN TAKEOUT RECIPES
TIPS FOR MAKING TOFU GARLIC 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.
- 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.