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Vegetable Stir-Fry

Crisp vegetables and golden tofu in a light soy-ginger sauce with rice.

Published by Gabor U. · Updated August 24, 2026

25 minutesTotal time
12 minPreparation
13 minCooking
4Servings
Vegetable Stir-Fry
What you need

Ingredients

  • 250 g firm tofu, cubed
  • 1 tbsp neutral oil
  • 1 small broccoli, in florets
  • 1 red bell pepper, sliced
  • 2 carrots, cut into batons
  • 120 g snow peas
  • 3 tbsp soy sauce
  • 1 tsp grated ginger
  • 1 tsp honey or maple syrup
  • Cooked rice
Step by step

Method

  1. Pat the tofu very dry and cut it into 2 cm cubes. Cut the vegetables and mix the soy sauce, ginger and honey or maple syrup in a small bowl.
  2. Heat half the oil in a wok or wide frying pan over medium-high heat. Brown the tofu for 6–8 minutes, turning only when each side releases easily, then transfer to a plate.
  3. Add the remaining oil and the carrots and broccoli. Stir-fry for 3–4 minutes.
  4. Add 2 tablespoons water and cover for 1 minute to help the firm vegetables cook, then uncover and let the moisture evaporate.
  5. Add the pepper and snow peas and stir-fry for another 2–3 minutes; they should remain crisp.
  6. Return the tofu, pour in the sauce and toss over high heat for 1–2 minutes until everything is glazed.
  7. Remove from the heat and serve immediately with cooked rice.

Why the vegetables cook in stages

A successful stir-fry depends on preparation and sequence: firm vegetables go in first, delicate ones later, and the sauce is added only when everything is nearly ready. Browning the tofu separately keeps its edges crisp.

How to avoid a wet, crowded stir-fry

Prepare every ingredient before heating the wok because cooking moves quickly. A small or lukewarm pan traps steam, so work over medium-high heat and cook in batches if necessary. Add the sauce only after excess water has evaporated; putting it in early causes the vegetables to simmer and softens the tofu crust.

Drying and browning the tofu

Press excess water from the tofu and cut all vegetables before heating the pan. Keep the pieces thin and even. Use the largest wok or frying pan you have, and cook in batches if necessary to avoid steaming.

Firm tofu and vegetables with bite

Firm or extra-firm tofu is essential because silken tofu will break during tossing. Pat it thoroughly dry so the surface browns. Cut carrots thinly and broccoli into small florets, while keeping pepper and snow peas larger; this compensates for their different cooking speeds without boiling anything first.

Ways to change the vegetables

Use mushrooms, cabbage, baby corn or green beans. Cashews add crunch. Tamari can replace soy sauce, and maple syrup makes the dish vegan in place of honey.

Serving the stir-fry immediately

Serve immediately over rice or noodles, with lime, spring onion or sesame seeds. Have the rice ready before you begin stir-frying.

Keeping leftovers from becoming soft

Refrigerate for up to 3 days, though the vegetables soften. Reheat quickly in a hot pan. Freeze only the cooked tofu and sauce; freshly cooked vegetables are much better.

Why did the tofu stick to the pan?

It may have been damp or turned too soon. Use a lightly oiled hot pan and leave each side undisturbed until a crust forms and the cubes release more easily.