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Spring Vegetable Stir Fry Tofu

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By Abigail Turner • February 6th, 2026
Crispy golden tofu cubes and fresh spring vegetables glisten in a light sauce, served hot in a white bowl. Save
Crispy golden tofu cubes and fresh spring vegetables glisten in a light sauce, served hot in a white bowl. | rusticrecipeblog.com

This vibrant dish features tender cubes of tofu tossed in cornstarch and fried until golden crisp. Fresh spring vegetables like sugar snap peas, asparagus, bell pepper, and broccoli are quickly stir-fried with garlic, ginger, and spring onions, preserving their natural crunch. A balanced sauce of soy, sesame oil, rice vinegar, and a touch of maple syrup coats everything for a bright, flavorful finish. Garnished with toasted sesame seeds and fresh herbs, it pairs wonderfully with steamed rice or noodles. Ideal for a quick, healthy, vegetarian meal packed with texture and vibrant colors.

The first time I made this stir fry, I was trying to use up a random assortment of vegetables from my farmers market haul. I was half expecting it to be just another weeknight dinner, but when that sauce hit the pan and the sesame oil perfumed my entire kitchen, I knew something special was happening.

Last spring, my sister who swears she hates tofu tried this and went back for thirds. She kept asking what I did to make the tofu taste so good, as if I had some secret technique up my sleeve. The cornstarch coating really does work magic.

Ingredients

  • Firm tofu: Press it for at least 15 minutes before cubing so it absorbs that cornstarch coating and gets beautifully crispy
  • Cornstarch: This creates the golden crust that makes tofu actually satisfying to eat
  • Sugar snap peas: They add this incredible crunch and natural sweetness that balances the savory sauce
  • Fresh ginger and garlic: Grate the ginger fresh instead of using paste, it makes a huge difference in brightness
  • Sesame oil: Use toasted sesame oil for that deep, nutty aroma that fills the whole house

Instructions

Crisp the tofu:
Toss your pressed tofu cubes in cornstarch until theyre lightly dusted all over, then pan fry them in hot oil until golden and crunchy on all sides. The sizzle is incredibly satisfying.
Build the flavor base:
Sauté minced garlic, grated ginger, and sliced spring onions in fragrant hot oil for just one minute until your kitchen smells amazing.
Stir fry the vegetables:
Add your carrots, broccoli, asparagus, bell pepper, and sugar snap peas to the pan. Keep everything moving for 4 to 5 minutes until the vegetables are tender but still have this wonderful crunch.
Whisk the sauce:
Combine soy sauce, sesame oil, rice vinegar, maple syrup, water, and cornstarch in a small bowl until completely smooth. This thickens into this gorgeous glossy coating.
Bring it all together:
Return the crispy tofu to the pan, pour that sauce over everything, and toss for 2 minutes until it thickens and coats every piece.
A vibrant Spring Vegetable Stir Fry with Tofu, featuring bright asparagus, red bell peppers, and snap peas. Save
A vibrant Spring Vegetable Stir Fry with Tofu, featuring bright asparagus, red bell peppers, and snap peas. | rusticrecipeblog.com

I made this for my friend who had just come home from the hospital. She said it was the first thing that actually tasted good in days, and something about the bright, clean flavors just felt healing.

Making It Your Own

My neighbor swaps in whatever vegetables she has on hand and it always works. Snow peas, zucchini, mushrooms, even green beans have all made appearances in her version.

The Sauce Magic

The maple syrup creates this beautiful balance with the salty soy sauce and tangy vinegar. I once ran out and used brown sugar instead, and honestly could not tell the difference.

Serving Suggestions

This stir fry needs something underneath to soak up all that sauce. Jasmine rice is my go to, but soba noodles work beautifully too.

  • Make extra sauce if you are serving this with rice
  • Top with extra sesame seeds right before serving for maximum crunch
  • Fresh herbs at the end brighten the whole dish
Healthy vegan Spring Vegetable Stir Fry with Tofu, garnished with sesame seeds and fresh herbs on a wooden table. Save
Healthy vegan Spring Vegetable Stir Fry with Tofu, garnished with sesame seeds and fresh herbs on a wooden table. | rusticrecipeblog.com

Something about this dish just feels like spring on a plate, all those bright colors and fresh flavors. It has become my go to when I need something that is both nourishing and genuinely exciting to eat.

Recipe FAQs

Coat firm tofu cubes evenly with cornstarch before pan-frying in hot vegetable oil. Turn occasionally until all sides are golden and crisp.

Fresh spring vegetables like sugar snap peas, asparagus, bell pepper, baby carrots, broccoli, and spring onions provide a perfect balance of crunch and flavor.

Yes, use tamari instead of regular soy sauce to ensure gluten-free preparation without sacrificing flavor.

Stir-fry vegetables for 4–5 minutes until just tender but still crisp to maintain their vibrant texture and color.

Serve hot with steamed jasmine rice, brown rice, or your choice of noodles to complement the flavors.

For a spicy kick, add a pinch of chili flakes or a splash of sriracha when mixing the sauce.

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Crispy golden tofu cubes and fresh spring vegetables glisten in a light sauce, served hot in a white bowl.
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Spring Vegetable Stir Fry Tofu

Tender tofu and fresh spring vegetables cooked in a flavorful, light Asian-inspired sauce.

Prep 15m
Cook 15m
Total 30m
Servings 4
Difficulty Easy

Ingredients

Tofu

  • 14 oz firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil

Vegetables

  • 1 cup sugar snap peas, trimmed
  • 1 red bell pepper, sliced
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup baby carrots, sliced diagonally
  • 1 cup broccoli florets
  • 2 spring onions, sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

Sauce

  • 3 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or honey
  • 2 tbsp water
  • 1 tsp cornstarch

Garnish

  • 1 tbsp toasted sesame seeds
  • Fresh cilantro or basil leaves

Instructions

1
Prepare Tofu: Toss tofu cubes with cornstarch until evenly coated for crispy texture.
2
Cook Tofu: Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu and cook, turning occasionally, until golden and crisp on all sides for 6-8 minutes. Remove tofu and set aside.
3
Sauté Aromatics: Add remaining 1 tbsp oil to the pan. Add garlic, ginger, and spring onions; sauté for 1 minute until fragrant.
4
Stir Fry Vegetables: Add carrots, broccoli, asparagus, bell pepper, and sugar snap peas. Stir fry for 4-5 minutes until vegetables are just tender but still crisp.
5
Prepare Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, water, and cornstarch until smooth.
6
Combine and Finish: Return tofu to the pan. Pour sauce over vegetables and tofu; toss to coat evenly. Stir fry for another 2 minutes until the sauce thickens and everything is heated through.
7
Serve: Transfer to serving plates, garnish with sesame seeds and herbs, and serve hot.
Additional Information

Equipment Needed

  • Large non-stick skillet or wok
  • Mixing bowls
  • Knife and cutting board
  • Spatula

Nutrition (Per Serving)

Calories 240
Protein 14g
Carbs 18g
Fat 12g

Allergy Information

  • Contains soy (tofu, soy sauce)
  • Sesame oil and seeds may be allergenic
  • For gluten-free preparation: use tamari instead of soy sauce
  • Always check labels for hidden allergens
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Abigail Turner

Passionate home cook sharing easy, family-friendly recipes and helpful kitchen tips.