10 Best-Rated Tofu Stir-Fry Recipes For Fast Plant-Based

Tofu stir-fries make weeknight dinners so much easier when you want something healthy and satisfying. These plant-based meals come together quickly and pack incredible flavor.

Each recipe transforms simple tofu into something amazing with bold sauces and fresh vegetables that’ll make you forget all about meat.

01. Golden Squash and Tofu Skillet

Colorful cubes of tofu and summer squash create this vibrant vegetarian dish. The garlic and sriracha add just the right amount of heat without overwhelming the natural flavors.

Ingredients: 14 oz firm tofu, 2 medium yellow squash, 1 large zucchini, 3 cloves garlic, 2 tablespoons sriracha sauce, 3 tablespoons vegetable oil, 2 tablespoons soy sauce, 1 teaspoon sesame oil, salt and pepper to taste.

How To Make Golden Squash and Tofu Skillet

1. Press tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Slice yellow squash and zucchini into half-moon shapes about ¼-inch thick for even cooking throughout the stir-fry.

2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add tofu cubes and cook undisturbed for 3-4 minutes until golden brown on one side, then flip and brown the other sides for another 3 minutes.

3. Push tofu to one side of the skillet and add minced garlic, cooking for 30 seconds until fragrant. Add squash and zucchini, stir-frying for 4-5 minutes until vegetables are tender-crisp and lightly caramelized.

4. Whisk together sriracha, soy sauce, and sesame oil in a small bowl. Pour over the tofu and vegetables, tossing everything together for 1-2 minutes until well-coated and heated through.

02. Tofu and Vegetables in Creamy Peanut Sauce

This crowd-pleasing stir-fry combines crispy tofu with colorful vegetables in a sweet and spicy peanut sauce. It’s the perfect balance of protein and crunch that keeps everyone coming back for more.

Ingredients: 14 oz extra-firm tofu, 1 red bell pepper, 1 cup snap peas, 2 carrots, ¼ cup peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon chili garlic sauce, 3 tablespoons peanut oil, 2 green onions.

How To Make Tofu and Vegetables in Creamy Peanut Sauce

1. Drain and press tofu, then cut into ¾-inch cubes. Slice bell pepper into strips, trim snap peas, and cut carrots into thin diagonal slices. Having everything prepped makes the cooking process much smoother and faster.

2. Heat peanut oil in a large wok or skillet over high heat. Add tofu cubes and stir-fry for 5-6 minutes until golden and crispy on all sides, creating that perfect texture contrast with the creamy sauce.

3. Add carrots first since they take longest to cook, stir-frying for 2 minutes. Then add bell pepper and snap peas, cooking for another 3-4 minutes until vegetables are bright and tender-crisp.

4. Whisk peanut butter, soy sauce, rice vinegar, honey, and chili garlic sauce with 2 tablespoons warm water until smooth. Pour over tofu and vegetables, tossing for 1-2 minutes until everything is well-coated.

5. Remove from heat and garnish with sliced green onions. Serve immediately over steamed rice with extra chopped peanuts if you want more crunch and nutty flavor.

03. Fast Tofu Noodle Stir-Fry

Inspired by yakisoba, this quick vegetarian dish features ramen noodles and firm tofu. The sweet and sour sauce brings everything together in just minutes for busy weeknights.

Ingredients: 2 packages ramen noodles, 12 oz firm tofu, 1 green bell pepper, 1 medium onion, 3 tablespoons vegetable oil, ¼ cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon ketchup, 1 teaspoon garlic powder.

How To Make Fast Tofu Noodle Stir-Fry

1. Cook ramen noodles according to package directions but drain 1 minute early since they’ll finish cooking in the stir-fry. Discard seasoning packets and rinse noodles with cold water to stop the cooking process.

2. Cut tofu into small cubes and pat dry with paper towels. Slice bell pepper into thin strips and cut onion into half-moon slices for quick, even cooking in the hot pan.

3. Heat oil in a large skillet over medium-high heat. Add tofu and cook for 4-5 minutes until golden brown and slightly crispy on the outside while staying tender inside.

04. Spicy Plant-Based Mango Tofu Stir-Fry

Fresh mango chunks and green chiles create an exciting flavor combination in this vegan stir-fry. The key is cutting everything the same size so it cooks evenly and looks beautiful on the plate.

Ingredients: 14 oz firm tofu, 2 ripe mangoes, 2 green chile peppers, 1 red onion, 3 tablespoons coconut oil, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon ground ginger, ½ teaspoon cumin, cilantro for garnish.

How To Make Spicy Plant-Based Mango Tofu Stir-Fry

1. Press tofu well and cut into ¾-inch strips. Peel mangoes and cut into similar-sized strips, removing as much flesh from the pit as possible. Slice chiles thinly and cut red onion into strips.

2. Heat coconut oil in a large skillet over medium-high heat until melted and shimmering. Add tofu strips and cook for 4-5 minutes per side until golden brown and slightly crispy on the edges.

3. Add red onion and green chiles to the pan, stir-frying for 2-3 minutes until onion starts to soften and chiles become fragrant. Be careful not to overcook the chiles or they’ll become bitter.

4. Gently fold in mango strips and cook for just 1-2 minutes until warmed through but still holding their shape. Overcooked mango becomes mushy and loses its bright flavor.

5. Mix soy sauce, lime juice, ginger, and cumin in a small bowl. Drizzle over the stir-fry and toss gently to coat. Garnish with fresh cilantro and serve immediately over hot rice.

05. Curry-Spiced Tofu and Mushroom Stir-Fry

Baked tofu cubes get tossed with earthy mushrooms and fresh spinach in this protein-packed dish. The curry powder adds warmth and complexity that makes this simple meal feel special.

Ingredients: 14 oz extra-firm tofu, 8 oz mixed mushrooms, 4 cups fresh spinach, 3 cloves garlic, 3 tablespoons olive oil, 2 tablespoons soy sauce, 1 tablespoon curry powder, 1 teaspoon ground ginger, salt and pepper to taste.

How To Make Curry-Spiced Tofu and Mushroom Stir-Fry

1. Preheat oven to 400°F and cut pressed tofu into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper, then bake for 20-25 minutes until golden and slightly crispy on the outside.

2. While tofu bakes, slice mushrooms into thick pieces and mince garlic. I like using a mix of cremini and shiitake mushrooms for the best flavor and texture combination.

3. Heat remaining olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5-6 minutes until they release their moisture and start to brown nicely around the edges.

4. Add minced garlic, curry powder, and ginger to the mushrooms, stirring constantly for 30 seconds until the spices are fragrant and well distributed throughout the pan.

5. Add baked tofu cubes and soy sauce, tossing everything together for 2-3 minutes. Add spinach last and cook just until wilted, about 1 minute, to keep it bright green and tender.

06. Lime-Curry Tofu with Coconut Sauce

Thai red curry paste transforms simple vegetables and tofu into something extraordinary. The coconut milk creates a creamy base while lime juice adds brightness that balances the rich flavors perfectly.

Ingredients: 14 oz firm tofu, 1 medium zucchini, 1 red bell pepper, 1 can coconut milk, 2 tablespoons Thai red curry paste, 1 tablespoon maple syrup, 2 tablespoons lime juice, 1 teaspoon fresh ginger, 3 tablespoons vegetable oil, fresh basil leaves.

How To Make Lime-Curry Tofu with Coconut Sauce

1. Cut drained tofu into ¾-inch cubes and pat completely dry with paper towels. Slice zucchini into half-moons and cut bell pepper into strips, keeping pieces similar in size for even cooking.

2. Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook undisturbed for 3-4 minutes until golden brown on one side, then flip and brown the remaining sides.

3. Push tofu to one side and add zucchini and bell pepper to the empty space. Stir-fry vegetables for 4-5 minutes until they’re tender-crisp and lightly caramelized around the edges.

4. In a small bowl, whisk together coconut milk, curry paste, maple syrup, lime juice, and minced ginger until smooth. The maple syrup helps balance the heat from the curry paste beautifully.

5. Pour the coconut curry sauce over the tofu and vegetables, stirring gently to coat everything evenly. Simmer for 2-3 minutes until sauce thickens slightly, then stir in torn basil leaves just before serving.

07. Mushroom Tofu Noodle Bowl

This versatile vegetarian stir-fry combines firm tofu with two types of mushrooms and noodles. The ginger-garlic glaze brings all the flavors together in one satisfying bowl that’s perfect for dinner.

Ingredients: 8 oz rice noodles, 12 oz firm tofu, 4 oz portobello mushrooms, 4 oz cremini mushrooms, 1 red bell pepper, 3 cloves garlic, 2 tablespoons fresh ginger, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 3 tablespoons peanut oil.

How To Make Mushroom Tofu Noodle Bowl

1. Cook rice noodles according to package directions until just tender, then drain and rinse with cold water to prevent sticking. Cut tofu into bite-sized cubes and pat dry thoroughly for the best browning.

2. Slice portobello mushrooms into thick strips and quarter the cremini mushrooms. Cut bell pepper into strips and mince garlic and ginger, keeping them separate since they cook at different rates.

3. Heat peanut oil in a large wok over high heat until smoking. Add tofu cubes and stir-fry for 4-5 minutes until golden brown and crispy on multiple sides, creating great texture contrast.

4. Add both types of mushrooms to the wok and cook for 3-4 minutes until they start to brown and release their moisture. The different mushroom varieties add complexity to the overall flavor profile.

5. Add bell pepper, garlic, and ginger, stir-frying for another 2 minutes until fragrant and peppers are tender-crisp. The aromatics should be very fragrant but not browned or bitter.

6. Whisk together soy sauce, rice vinegar, and sesame oil. Add cooked noodles and sauce to the wok, tossing everything together for 2-3 minutes until noodles are heated through and well-coated with the glaze.

08. Sesame Asian Tofu with Crispy Vegetables

Homemade soy-honey sauce coats tender noodles and golden tofu in this restaurant-style stir-fry. Bean sprouts and colorful vegetables add crunch while toasted sesame seeds provide the perfect finishing touch.

Ingredients: 8 oz lo mein noodles, 14 oz firm tofu, 2 cups bean sprouts, 2 large carrots, 1 green bell pepper, 3 green onions, 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon chili garlic sauce, 3 tablespoons vegetable oil, 2 tablespoons sesame seeds.

How To Make Sesame Asian Tofu with Crispy Vegetables

1. Cook lo mein noodles until just tender, drain well, and set aside. Press tofu and cut into 1-inch cubes, then pat completely dry to ensure they’ll get crispy when cooked.

2. Julienne carrots into thin matchsticks and slice green bell pepper into strips. Cut green onions into 1-inch pieces, separating white and green parts since they cook at different speeds.

3. Heat vegetable oil in a large wok over high heat until shimmering. Add tofu cubes and stir-fry for 5-6 minutes until golden brown and crispy on all sides, developing a beautiful crust.

4. Add carrots and white parts of green onions first, cooking for 2 minutes until carrots start to soften. Then add bell pepper and stir-fry for another 2-3 minutes until tender-crisp.

5. Add bean sprouts and green parts of onions, cooking for just 1 minute to keep them crunchy and fresh. Bean sprouts should stay crisp and not become soggy or overcooked.

09. Broccoli Tofu Stir-Fry with Cashews

Sweet soy flavors coat tender broccoli and golden tofu in this nutritious stir-fry. Crunchy cashews and colorful bell pepper make every bite interesting while keeping the dish simple enough for weeknights.

Ingredients: 14 oz extra-firm tofu, 4 cups broccoli florets, 1 red bell pepper, ½ cup roasted cashews, 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon cornstarch, 3 tablespoons peanut oil, 2 cloves garlic.

How To Make Broccoli Tofu Stir-Fry with Cashews

1. Press tofu thoroughly and cut into 1-inch cubes, patting each piece dry with paper towels. Cut broccoli into uniform bite-sized florets and slice bell pepper into strips for even cooking throughout.

2. Whisk together soy sauce, brown sugar, rice vinegar, and cornstarch with 2 tablespoons water until smooth. The cornstarch will help thicken the sauce and make it cling to the vegetables beautifully.

3. Heat peanut oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes until golden brown on multiple sides, creating a nice contrast between crispy exterior and tender interior.

4. Add minced garlic and cook for 30 seconds until fragrant, then add broccoli florets. Stir-fry for 3-4 minutes until broccoli is bright green and tender-crisp, not mushy or overcooked.

5. Add bell pepper strips and cashews, cooking for another 2-3 minutes until pepper is tender. Pour the prepared sauce over everything and toss for 1-2 minutes until sauce thickens and coats all ingredients evenly.

10. Tofu Peanut Stir-Fry with Crunchy Vegetables

Rich peanut sauce transforms seasoned tofu and fresh vegetables into an irresistible meal. The tofu gets perfectly crispy on the outside while staying silky smooth inside, making this ideal for tofu beginners.

Ingredients: 14 oz firm tofu, 1 red bell pepper, 1 cup snap peas, 2 carrots, ¼ cup peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 3 tablespoons vegetable oil, 2 cloves garlic, 1 teaspoon fresh ginger.

How To Make Tofu Peanut Stir-Fry with Crunchy Vegetables

1. Drain and press tofu between paper towels for 15 minutes, then cut into ¾-inch cubes. This step is crucial for getting that perfect crispy exterior that contrasts so beautifully with the creamy peanut sauce.

2. Slice bell pepper into strips, trim snap peas, and cut carrots into thin diagonal slices. Having all vegetables prepped and ready makes the actual cooking process much smoother and faster.

3. Heat vegetable oil in a large wok over medium-high heat until shimmering. Add tofu cubes and cook undisturbed for 3-4 minutes until deep golden brown on one side, then flip and brown remaining sides.

4. Push tofu to one side and add minced garlic and ginger, cooking for 30 seconds until fragrant. Add carrots first since they take longest, then bell pepper and snap peas, stir-frying for 4-5 minutes total.

5. Whisk peanut butter, soy sauce, rice vinegar, brown sugar, and sesame oil with 3 tablespoons warm water until completely smooth. The warm water helps create a silky, pourable consistency.

6. Pour peanut sauce over tofu and vegetables, tossing everything together for 2-3 minutes until well-coated and heated through. The sauce should cling nicely to all the ingredients without being too thick or thin.

Final Thoughts

These tofu stir-fry recipes prove that plant-based cooking can be exciting and satisfying. Each dish offers different flavors and textures that’ll keep your weekly meal rotation interesting.

Don’t be afraid to experiment with your own vegetable combinations and sauce variations to make these recipes uniquely yours.

10 Best-Rated Tofu Stir-Fry Recipes for Fast Plant-Based