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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: 45 mins
    total time: 45 mins
  • servings: 4




  • 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

Cook's Note

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.


  1. Step 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. Step 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. Step 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. Step 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.

Everyday Food, September 2003



Reviews (9)

  • 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!

  • inikolic 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!

  • AlaskaSmiles 20 Dec, 2008

    Yeah - a vegetarian recipe! Instead of cornstarch for thickener, I'd use kuzu (made from seaweed).