30-Minute Sesame Tofu Stir-Fry
Quick weeknight stir-fry built on crispy tofu cubes and tender vegetables in a savory-sweet soy glaze. Garlic, ginger, and sesame oil create depth while red pepper flakes add subtle heat. Perfect for busy weeknights seeking plant-based protein, serve over rice or noodles. This version prioritizes textural contrast and balanced seasoning without heavy oil.
Ingredients
- 1 cup water or chicken stock
- 3 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 3 garlic cloves, crushed
- 1 tablespoon fresh ginger, peeled and grated
- ⅛ teaspoon crushed red pepper flakes
- 12 ounces broccoli, frozen or fresh
- 8 ounces baby portabella mushrooms, sliced
- 1 medium red pepper, cut into 1-inch pieces
- 15 ounces extra firm tofu, patted dry and cubed
- 1 bunch green onion, thinly sliced
Instructions
- 1
Combine water or stock, soy sauce, brown sugar, and cornstarch in a measuring cup until smooth.
- 2
Heat sesame oil in a 12-inch nonstick skillet over medium-high heat.
- 3
Add tofu cubes and stir-fry, stirring frequently, until lightly browned and heated through.
- 4
Transfer tofu to a bowl.
- 5
Add red pepper, green onions, garlic, and ginger to the skillet and stir-fry until tender-crisp.
- 6
Add mushrooms and stir-fry for 3 minutes.
- 7
Pour broth mixture and return tofu to the skillet, stirring until sauce thickens and comes to a boil.
Tips
Pat tofu thoroughly dry before cooking to achieve better browning and reduce splashing oil.
Add cornstarch slurry only after vegetables are tender to prevent premature thickening.
Prep all vegetables before starting to cook for smooth execution in this quick-cooking dish.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat in skillet over medium heat with splash of water to restore sauce consistency.
Marinate tofu and prep vegetables up to 8 hours ahead. Do not assemble until cooking.
Serve over steamed white or brown rice, noodles, or cauliflower rice. Garnish with sesame seeds or extra green onions.
Common Mistakes
Underdry tofu before cooking to avoid steaming instead of browning.
Add thickening slurry too early to prevent gummy, overthickened sauce.
Skip tempering proteins separately to avoid uneven cooking and cold tofu at the end.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use soft tofu instead of extra firm?
Not recommended. Soft tofu crumbles easily during stir-frying and won't brown properly. Extra firm holds shape and develops the desired light browning.
What if I don't have sesame oil?
Use neutral oil like vegetable or canola oil. Reduce to 1.5 teaspoons and add 1/2 teaspoon sesame oil at the end for flavor, or use 1 tablespoon neutral oil only.
How long can I keep leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Sauce may thicken; thin with water when reheating. Freezing softens tofu texture.