New This Month

Tofu Stir-Fry


Stir-frying is one of the quickest and easiest methods of cooking. With one pan, a little oil, and constant stirring, you can make a healthful meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2003


  • 1 pound firm tofu
  • 2 tablespoons reduced-sodium soy sauce, plus more for serving
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon canola oil
  • 2 small onions, cut into wedges
  • 9 ounces button mushrooms, quartered
  • 1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
  • 1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated
  • 1/4 pound snow peas, trimmed
  • 5 paper-thin slices fresh ginger
  • 1 teaspoon cornstarch dissolved in 2 teaspoons cold water
  • Lime wedges, for serving


  1. Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.

  2. Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).

  3. Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.

  4. Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes.

Cook's Notes

The vegetables and marinade can be prepared ahead. You can use 1 pound peeled, deveined shrimp instead of tofu; the cooking times are the same.

Reviews Add a comment

  • Vegan Jimmy
    10 JUL, 2012
    Excellent, affordable vegetarian asian dish--follow directions, turns out crisp, and perfectly coated with soy-sesame marinade, I added waterchestnuts and shelled edamame, wow, all I can say is I'm eating in a little more with this dish!
  • jnmnr
    19 AUG, 2010
    Brilliant! The best tofu stir fry ever! And so-o-o easy.
  • MishyC
    26 JAN, 2010
    Delicious! I just made this for the hubby and I last night. One suggestion; the tofu tastes better if you marinate it for more than 5 minutes (left mine in for 20min... Although the next time I make this dish it will probably be more like 1 hour).
  • Laurel3113
    26 JAN, 2010
    This recipe was good and easy. I had to make some substitutions for what I had on hand but still great. I used medium firm tofu (just handle with care), napa cabbage, onions, and frozen broccoli. I served this with udon noodles...YUM!
  • MS10837871
    1 JAN, 2010
    A great vegan recipe! Thank you Martha!!!
  • HollyEZ
    29 JAN, 2009
    This was fantastic!!! My kids have tried tofu before and have never been hip on it. I made this and they LOVED it. The sauce is flavorful and the vegetables came out perfect. Thank you! I will make this many times more!
  • anyaletta
    21 DEC, 2008
    Yes! I also appreciate vegetarian recipes. Please keep them coming!
  • Desperanza
    20 DEC, 2008
    Wonderful to have a vegetarian recipe! Thankyou
  • AlaskaSmiles
    20 DEC, 2008
    Yeah - a vegetarian recipe! Instead of cornstarch for thickener, I'd use kuzu (made from seaweed).