Easy Tofu Vegetable Stir-fry

One of my favorite healthy comfort foods, aside from oatmeal, is tofu and vegetable stir-fry with homemade peanut sauce and short grain brown rice — must be short grain.

Sometimes I’ll skip the rice, but who are we kidding — the more carbs, the better.

For several months, I’ve been using Eating Bird Food’s peanut sauce recipe for said stir-fry and other dishes. I have the recipe memorized; it is insanely simple. No need for sodium-saturdated bottled sauces here.

I had a lonely 3/4 cup of brown rice in my cupboard, a block of abandoned organic tofu that needed to be put to use, and plenty of fresh veggies (always), so a stir-fry was on tap for Sunday supper.


Measuring can be flexible for this type of meal. Here’s a general recipe for how I make tofu vegetable stir-fry — healthy and delicious!

This recipe is vegan & gluten-free. 

>> Brown Rice

In a small pot, cook brown rice — I use a 2:1 ratio of water to rice. Bring water to a boil; add rice; reduce to low heat and cover with lid; simmer for 40 minutes.

>> Tofu

Wrap one block of firm tofu in a clean dish bowl. Place on a plate and set a heavy bowl on top of the tofu. Let sit in the fridge for at least a couple of hours to drain out the liquid. Then, cut the tofu into bite-sized cubes. In a large skillet or griddle, sauté tofu cubes in coconut oil over medium-high heat until golden brown.

>> Veggies

Use whatever vegetables your heart desires, and as much as you’d like. I typically use a combination of bell peppers, broccoli, carrots, mushrooms, onion, zucchini, and frozen peas.

Chop/slice raw vegetables into bite-sized pieces, similar in size for even cooking. Stir-fry in coconut oil (1-2 Tbsp.) over medium-high heat. You may choose to add the harder vegetables first. Add the frozen peas (optional). Then cover the pan with a lid and let the veggies steam for a few minutes .

approximate cooking time: 15 minutes

>> Peanut Sauce

I use this recipe and often sub honey (“not vegan”) for the brown rice syrup. I also like to add red pepper flakes for a kick. I typically make half a batch, as it makes quite a lot. Store leftover sauce in the fridge.

>> Notes

  • You may choose to toss the cooked tofu in peanut sauce or drizzle the sauce on top of the plated dish.
  • I like to sprinkle calcium-rich sesame seeds and more red pepper flakes to garnish.

Processed with VSCOcam with t1 preset


* * *

What’s your favorite healthy comfort food?

Do you have a go-to stir-fry recipe?


Get the Nutrition Nut Newsletter delivered to your email inbox.


  1. says

    This is definitely my kind of meal! Although, I’ve used silken tofu in the past, I’ve never tried the firm tofu before. I always felt slightly intimidated by it. I don’t know why because it certainly seems super easy to to work with. I really need to try it because I’m totally digging this recipe and that peanut sauce sounds delish!

Leave a Reply

Your email address will not be published. Required fields are marked *