Simple Vegan Tofu and Vegetable Stir-Fry With Ginger

Tofu and vegetable stir fry in bowl

The Spruce 

Prep: 90 mins
Cook: 15 mins
Total: 105 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
514 Calories
15g Fat
75g Carbs
28g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 514
% Daily Value*
Total Fat 15g 20%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 3016mg 131%
Total Carbohydrate 75g 27%
Dietary Fiber 13g 46%
Protein 28g
Calcium 498mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Enjoy an easy Chinese-style vegetarian and vegan vegetable stir-fry with tofu made in a light and delicious ginger sauce. It's a one-dish meal that includes pre-cooked rice. If you have leftover rice, it is a great way to use it up. But if you don't, cooking the rice can be done while pressing and marinating the tofu.

Feel free to add in whatever vegetables you happen to have on hand as just about any kind of veggie will work. This stir-fry is a great way to use up whatever you have in your refrigerator or pantry. Don't be shy about using leaf vegetables such as spinach or kale, although you will want to add those to the stir-fry later than the firmer vegetables. You could also omit the tofu, or use seitan or tempeh instead.


  • 1 block tofu (firm or extra-firm)
  • 3/4 cup soy sauce
  • 1/2 cup lemon juice
  • 1 tablespoon fresh ginger (grated or minced)
  • 2 tablespoons vegetable oil (or olive oil)
  • 1/2 cauliflower (chopped)
  • 1 bunch broccoli (chopped)
  • 2 carrots (sliced)
  • 1 onion (chopped)
  • 1 bell pepper (any color, sliced)
  • 1 cup snow peas
  • 1 cup mushrooms (sliced, any kind)
  • 3 green onions (scallions, sliced)
  • 1 cup rice (pre-cooked)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for tofu veggie stir fry
    The Spruce
  2. First, prepare your tofu. Like most vegan tofu recipes, this one will taste best if you press the tofu first. Place the tofu between two paper towels or clean dishcloths and set a heavy bowl on top for 30 minutes.

    Tofu on plate
    The Spruce 
  3. Once the tofu is pressed, cut it into 1-inch cubes.

    Cubed tofu
    The Spruce 
  4. In a large shallow bowl, whisk together the soy sauce, lemon juice, and ginger.

    Soy sauce and ginger in bowl
    The Spruce 
  5. Marinade the tofu in this sauce for at least 1 hour. If you need to cook the rice, do so at this point.

    Tofu cubes in sauce in bowl
    The Spruce 
  6. In a wok or a large skillet, add the oil and cook the cauliflower, broccoli, carrots, onion, bell pepper, and tofu over high heat, stirring frequently.

    Tofu and veggies in a wok
    The Spruce
  7. Add the snow peas, mushrooms, green onions, and marinade from the tofu. Allow to cook for just a few more minutes. The vegetables should be tender but not soft.

    Tofu stir fry in pan
    The Spruce
  8. Add the rice and cook just until heated through and well mixed.

    Rice and tofu-veggie stir fry in pan
    The Spruce 
  9. Serve and enjoy.

Leftover stir-fry should be refrigerated in a covered container. You can simply microwave it to reheat it and enjoy the next day for lunch or dinner.

Do-Ahead Tip

If you will frequently be cooking with tofu, you can save time by pressing, cutting, and freezing cubes or slices of tofu. When frozen, tofu will be firmer and will soak up more sauce when you use it in a stir-fry or other dish. First, press the tofu for 30 minutes to remove excess water. Slice or cube the tofu and lay the pieces in a single layer on a baking sheet and place the sheet in the freezer overnight. Once frozen, transfer them to a zip-lock freezer bag. Label the bags with the date and contents and use them within a month.