Here’s a little quickie for you this weekend! This super simple tofu stir fry is a riff off of my favorite Beef and Cabbage Stir Fry. It’s super fast, easy, filling, inexpensive, and endlessly customizable. Keep reading to see all the possibilities for making this tofu stir fry your own!
Use any Stir Fry Sauce
This recipe is so flexible that you can literally use any type of stir fry sauce, so go with whatever you like best. The stir fry sauce for the Beef and Cabbage Stir Fry, which this recipe is based upon, is a spicy and super simple 4-ingredient sauce, but I switched it up this time and used a non-spicy sauce, then just added sriracha on top for heat as needed. Feel free to use that original sauce, something a little less sweet like the sauce used in my Ground Turkey Stir Fry, a richer oyster based sauce like in my Garlic Noodles with Beef and Broccoli, or even something a little sweeter like a bottled sweet chili sauce. It’s so flexible!
Change Up the Vegetables
I love using bagged coleslaw mix (shredded cabbage and carrots) in stir fry because there’s no prep involved, it’s filling, and it’s still super inexpensive. I used about ½ of a 1 lb. bag of mix here, but you could probably even add more if you want it more vegetable heavy. You can shred your own cabbage and carrots (you’ll want about 5 cups), or even use a bag of frozen stir fry vegetables in place of or in addition to the shredded cabbage.
If using frozen vegetables, I suggest adding them to the skillet before the cabbage because they’ll need a little longer to cook. If you are increasing the amount of vegetables, you may wan to also increase the sauce and add half to the tofu and half after adding the vegetables.
Substitute the Peanuts
If you don’t like or can’t have peanuts, don’t worry! They’re totally optional. I love the crunchy texture they add to the dish, but you can either leave them out, substitute with another nut (maybe cashews or almonds), or add a few sesame seeds to the stir fry at the end. It’s up to you!
How are the Leftovers?
I’m going to call the leftovers of this one “subjective.” Haha! Dishes like this will seep water as they sit in the refrigerator and the cabbage (or other vegetables) will soften further, but that wouldn’t stop me from reheating and enjoying the leftovers. If you’re a bit more sensitive to texture and flavor changes, you may not enjoy the leftovers.
Quick Tofu Stir Fry
Stir Fry Sauce
- 3 Tbsp soy sauce $0.18
- 2 Tbsp brown sugar $0.08
- 2 Tbsp water $0.00
- 1 tsp toasted sesame oil $0.10
- 2 cloves garlic, minced $0.16
- 1 tsp freshly grated ginger $0.10
- 2 Tbsp cooking oil $0.08
- 14 oz. extra firm tofu $1.79
- 1/4 cup chopped peanuts $0.12
- ½ lb. coleslaw mix (shredded cabbage and carrots) $0.90
- 2 green onions, sliced $0.20
- 1 Tbsp sriracha (optional) $0.11
- Prepare the stir fry sauce first. In a bowl combine the soy sauce, brown sugar, water, toasted sesame oil, minced garlic, and grated ginger. Set the sauce aside.
- Slice the green onion and chop the peanuts.
- Take the tofu out of the package, draining away any liquid from the package (no need to press the tofu as the water will be cooked out). Crumble the tofu into a bowl.
- Heat the cooking oil in a large skillet over medium-high. Once the skillet and oil are very hot, add the crumbled tofu and stir fry for about 5 minutes, or until there is no longer any water pooling on the bottom of the skillet.
- Add the prepared stir fry sauce to the skillet and continue to cook and stir for 2-3 minutes more. Finally, add the slaw mix and chopped peanuts and stir fry for 1-2 minutes more, or just until the cabbage begins to wilt. Top with sliced green onions and a drizzle of sriracha, then serve!
How to Make Quick Tofu Stir Fry – Step by Step Photos
Make the stir fry sauce first. In a bowl, combine 3 Tbsp soy sauce, 2 Tbsp brown sugar, 2 Tbsp water, 1 tsp toasted sesame oil, 2 cloves of minced garlic, and about 1 tsp grated fresh ginger. Set the sauce aside.
Chop ¼ cup peanuts and slice two green onions.
These are the two main ingredients in this super simple stir fry–tofu and shredded cabbage and carrots (coleslaw mix). You can switch up the vegetables or add more if you’d like. See the notes above the recipe for ideas.
Take the tofu out of the package, draining away any liquid (there is no need to press the tofu for this recipe because the excess water will be cooked out). Crumble the tofu into a bowl.
Heat 2 Tbsp cooking oil (your favorite kind) in a large skillet over medium-high heat. Once the oil and skillet are hot, add the crumbled tofu and stir fry until there is no longer any liquid pooling in the skillet. Pour the prepared sauce over top and continue to cook and stir for 2-3 minutes more.
Finally, add the shredded cabbage and carrots, and the chopped peanuts to the skillet. I used half the bag, or about ½ lb., but you could probably add more if you’d like. Continue to cook and stir for only 1-2 minutes more, or just until the cabbage begins to wilt.
Top the stir fry with sliced green onions and a drizzle of sriracha, then serve!