vegetarian tofu recipes

This quick and easy Sesame Soy Tofu Stir Fry is loaded with fresh and colorful vegetables and plant-based protein.

Tofu Stir Fry

soy sauce (or gluten-free soy sauce)

vegetable broth

honey (or brown sugar

super firm tofu (drained, pressed)

cornstarch or arrowroot powder

neutral oil (such as grapeseed

sesame oil

red bell pepper (diced 1/2 inch)

broccolini (chopped 1-inch)

garlic

ginger

tbsp sesame seeds (toasted)

In a small bowl combine soy sauce, vegetable broth and honey. Set aside.

Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.

Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.

In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.

Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.

Remove tofu and set aside.

To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.

Add the garlic and ginger and cook 30 to 60 seconds.

Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.

Top with sesame seeds.

Kung Pao Tofu, a lighter (and vegetarian) take on one of my favorite Chinese takeout dishes!

Kung Pao Tofu

cornstarch (divided)

ginger, minced

scallions

zucchini (quartered lengthwise cut 1/2 inch cubes)

red bell peppers (cut 1 inch cubes)

rice vinegar

dry sherry

brown sugar

Sambal Oelek (fresh ground chili paste*)

(1 teaspoon toasted sesame oil, divided)

peanuts

Place tofu on a tea towel or paper towels.  Cover with another towel and gently press tofu to get rid of excess water.

Transfer to cutting board, flip on its side and slice in half lengthwise.  Flip it back over to lay flat on the cutting board and cut into 32 equal cubes.

Place in a medium size shallow container so the cubes can lay in an even layer.

In a small bowl, combine 2 tablespoons soy sauce with 2 tablespoons cornstarch.  Whisk to combine and then pour over tofu.  Gently flip cubes to make sure all sides are covered in marinade. Allow to sit while you make the sauce.

In a medium bowl, combine remaining 1/4 cup soy sauce, 1/2 cup water, remaining 1 tablespoon cornstarch, vinegar, sherry, brown sugar and Sambal (use 3 teaspoons if you like it really spicy).  Whisk to combine.

Heat 2 tablespoons sesame oil in a large deep skillet or wok over medium heat.  Carefully add the tofu (the oil may splatter).

Fry the tofu for 8-10 minutes, flipping every minute or so to brown all sides.  Transfer to a plate.

Add remaining teaspoon of sesame oil to the pan then the add ginger, garlic and scallion whites.  Sauté 30 seconds.

Increase heat to high and add the zucchini and peppers. Cook 3 to 4 minutes, stirring until slightly cooked, then add the tofu and sauce.

Cook, stirring often, to combine, for 2 to 4 minutes until thickened.

To serve sprinkle peanuts and scallion greens on top and serve immediately.

I love this recipe. It is so good. I use cauliflower rice to keep the carbs down. I usually don't put the tofu back in after it is cooked. I just put it at the bottom of the dish and place the veggies and sauce on top. I actually like to cook the tofu in the air fryer, which works with this dish, too. Ether way - the dish is great.

I made this tonight and it was perfect! Thanks!

This was great! I didn’t have tofu so I used shrimp but followed the rest of the steps. Served over instant pot rice. Delishious! I’ll definately make this again.

Excellent! My partner wanted a Kung Pao tofu dish and this recipe came up on my feed after a bad 1st attempt. Favoriting this page!

This was very good, but I am just wondering if the rice is included in the recipe(WW points)

This is on regular rotation in our house.  The only thing I do differently is air fry the tofu (400 for 10 minutes, flipping halfway through).  Otherwise, everything is prepared exactly the same as written.  My husband commented on how fresh it tasted!  A favorite in our household!

Good flavors, but really dry.  I'll double or triple the sauce when I make this again.

This is so good I have to turn right around and make it again. I didn't have sambal oelek so I used a teaspoon of gochujang instead.

Made as-is (although added shiitake mushrooms). Good flavors, presentation was pretty with the red and green vegetables. Would make again.

This recipe is on regular rotation at our house! We double the veggies but otherwise exactly as is! 

Top 2 vegetarian tofu recipes recipes from across the web

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Tofu Stir Fry

Kung Pao Tofu

Top 2 vegetarian tofu recipes recipes from across the web

The most viewed vegetarian tofu recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tofu Stir Fry

Kung Pao Tofu

The most viewed vegetarian tofu recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine