Easy 15 min serves 2 Vegetarian-ok

Tofu and Vegetable Stir-Fry

Name: Tofu and Vegetable Stir-Fry
Total time: 15 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: firm tofu, cubed; broccoli florets; carrot, julienned; garlic cloves, sliced; light soy sauce; vegetable oil

豆腐蔬菜炒 · dòu fu shū cài chǎo

家庭快手版 · Home version: Quick vegetable and tofu stir-fry — a healthy weeknight meal.

This dish combines firm tofu with seasonal vegetables in a light soy-garlic sauce. It's fast, healthy, and endlessly adaptable.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →Quick & Easy Vegetarian Healthy & Light

Ingredients

firm tofu, cubed老豆腐，切块🛒 local300 g
broccoli florets西兰花🛒 local200 g
carrot, julienned胡萝卜，切丝🛒 local1 medium
garlic cloves, sliced大蒜，切片🛒 local3 cloves
light soy sauce生抽🏮 asian1.5 tbsp
vegetable oil食用油🛒 local2 tbsp

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Instructions

1Cut tofu into 2cm cubes. Pat dry with paper towels.
吸干水分
2Heat oil in a wok over high heat. Add tofu and fry for 2 minutes until golden. Remove and set aside.
先煎豆腐
🔍 Look for High heat 2 分钟 · 2 minutes
Visual: 豆腐呈浅金黄色Tofu turns light golden
You know it's right when: 脆壳形成Crispy crust forms
3Add garlic and stir-fry for 10 seconds. Add broccoli and carrot, toss for 1 minute.
大火快炒
4Return tofu to wok. Add soy sauce. Toss everything together for 30 seconds. Serve immediately.
快翻匀

Tips

· Pat tofu dry — wet tofu steams instead of frying.
· Don't overcook vegetables — they should stay crisp-tender.
· Add a splash of sesame oil at the end for fragrance.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide