Colorful Tofu and Vegetable Stir Fry

Let’s talk about tofu – the wonderfully underrated protein-rich food that is often abused by being eaten raw in salads. First tip on making tofu taste delicious – don’t eat it raw with spinach. As a dedicated meat-eater who loves tofu, I also would encourage you to view it as more than a meat substitute. It’s a wonderful ingredient for vegetarians, vegans, and meat-eaters to enjoy! There’s nothing I love better than a savory tofu and veggie stir fry seasoned with some spices and soy sauce and paired with a hot bowl of rice. This recipe takes 30 minutes to bring together and results in a colorful and healthy blend of vibrant vegetables and flavorful chunks of tofu.

Like my sweet and sour pork ribs, this recipe is inspired by my dad’s cooking. I put a little bit of this and that until I have flavors that remind me of home!

Tofu tastes excellent paired with jasmine rice – maybe it’s the combination of healthy proteins and carbs making your body super happy! I used my brand new Zojirushi rice cooker to make effortlessly perfect rice while chopping vegetables and frying up tofu – no need to watch the pot or worried about burnt/undercooked rice. Of course, a pot will suffice for making rice, though I am a huge rice cooker fan.

Colorful Tofu and Vegetable Stir Fry Recipe


Serving size: 2

Cook time: 30 min


14 oz (1 package) firm tofu

1 red bell pepper

1/2 lb sugar snap peas

1 tbsp vegetable or olive oil

2 tbsp water

1 tbsp sugar

4 tbsp low sodium soy sauce

1 tsp cornstarch

1 tsp chili flakes

1 tbsp rice vinegar (optional)


  1. Cut tofu into one inch cubes and slice pepper into strips
  2. Prepare cornstarch slurry by mixing your 1 tsp of cornstarch with 1 tsp of water in a bowl until cornstarch is dissolved. Add more water if necessary to avoid a gluey consistency.
  3. Heat oil in pan on med-high heat and add tofu. Stir fry tofu for a 3 minutes.
  4. Add water, sugar, soy sauce, and vinegar and continue simmering tofu until a quarter of the liquid has reduced. Feel free to add more soy sauce or sugar to taste.
  5. Add red bell pepper strips and continue stir frying on med-high heat for 3 minutes
  6. Add sugar snap peas and continue stir frying for 3 minutes. Add more water if too much liquid is simmering off.
  7. Add cornstarch slurry and chili flakes and mix until tofu and vegetables are evenly coated
  8. Serve hot with a steaming bowl of rice!


Sharing this recipe to Fiesta Friday, co-hosted by Life Diet Health!

13 thoughts on “Colorful Tofu and Vegetable Stir Fry”

  1. Wait…people eat raw tofu?! That’s just silly! Like you, I love marinated tofu cooked with a rainbow of fresh vegetables. Thanks for sharing your recipe!

  2. Hali you have made me so hungry! 😀 This looks and sounds so tasty! We love tofu but generally marinate it, then cook it on it’s own and serve it with vegetables, salad or grains. I love this recipe and hopefully will get around to making it this week. Thanks for linking up with us and sharing at Fiesta Friday!

  3. I’m not a big fan of tofu, but I think I might like it if presented this way. 🙂
    We don’t get sugarsnap peas in Bangalore, India, where I live. I’ll try to make this with a replacement. Thank you for this lovely recipe!

    1. Tofu can be tricky sometimes but when it’s properly made it’s one of my favorites! I’ve made this recipe would carrots instead of sugar snap peas and it turns out great as well.

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