Easy no-press tofu stir fry that’s ready in 20 minutes

Tofu stir fry is a classic weeknight lifesaver — packed with flavor, quick to prepare, and perfect for customizing with whatever veggies you have on hand. Best of all, this recipe uses extra-firm tofu that you don’t need to press for an hour ahead, saving you time without sacrificing the crispy, chewy texture you want.

In just 20 minutes, you’ll have a flavorful, balanced meal that, according to Healthline, is also packed with plant-based protein. Whether you’re new to tofu or just want a fuss-free family dinner like our easy vegan buffalo mac and cheese, this recipe makes quick weeknight cooking simple and amazing.

Let’s dive into why this no-press method works, how to master the sauce, and tips to get your tofu perfectly crispy every time.

Why this no-press tofu stir fry works so well

Using extra-firm tofu is the key to skipping the pressing step that many recipes require. This tofu contains very little water compared to softer varieties, so patting it dry with paper towels before cooking is enough to ensure it crisps up nicely.

Heating the pan and oil until very hot before adding the tofu helps create a golden crust through the Maillard reaction — the chemical process that browns and flavors food. Leaving the tofu undisturbed for several minutes lets it develop that crispy exterior, making it easier to flip.

The garlic ginger stir fry sauce uses cornstarch as a thickener. This simple addition is essential because cornstarch gelatinizes when heated with liquid—a process explained by Serious Eats—creating a glossy, clingy sauce that coats each tofu piece beautifully, maximizing flavor with every bite.

Together, these techniques create a quick, flavorful meal without the hassle of pressing tofu for an hour or more.

Ingredients and smart substitutions

Here’s what you’ll need for this stir fry, with flexible options to suit what’s in your kitchen:

• For the tofu:
  • Extra-firm tofu (about 14 ounces), pat dry with paper towels but no pressing needed
  • High smoke point oil like canola or avocado oil for frying
• For the veggies:
  • Green onions, chopped
  • Baby spinach (or swap with kale, bok choy, or Swiss chard)
• For the garlic ginger sauce:
  • Low sodium soy sauce (or tamari for gluten-free)
  • Seasoned rice vinegar
  • Water
  • Fresh garlic, minced (or frozen cubes in a pinch)
  • Fresh ginger, grated (or reduce dry ginger if no fresh)
  • Toasted sesame oil
  • Pure maple syrup (or agave nectar to lower sweetness)
  • Cornstarch (or arrowroot/tapioca for thickening)

You can easily swap tofu for tempeh or rehydrated soy curls if you prefer a different protein. Feel free to add more veggies like bell peppers, broccoli, carrots, or mushrooms to bulk this meal up or use frozen vegetables to save prep time.

Step-by-step guide to making tofu stir fry

1. Prepare the tofu: Drain the extra-firm tofu and pat it dry thoroughly with paper towels. Slice into small 1/2-inch cubes. No pressing needed when using extra-firm tofu.
2. Mix the sauce: Combine soy sauce, rice vinegar, water, garlic, ginger, sesame oil, maple syrup, and cornstarch in a jar or bowl. Shake or whisk until smooth and set aside.
3. Cook the tofu: Heat oil in a large non-stick skillet over medium-high heat. When hot, add tofu cubes in a single layer. Let them cook undisturbed for 4-5 minutes until golden brown on the bottom. Flip and brown all sides evenly.
4. Add veggies: Toss in chopped green onions and baby spinach. Stir-fry for 2-3 minutes until spinach wilts.
5. Add the sauce: Reduce heat to medium-low. Pour the sauce into the skillet. Stir constantly until the sauce thickens and coats tofu and veggies evenly, about 2 minutes.
6. Serve: Remove from heat and dish up over rice, noodles, or enjoy as is. Garnish with sesame seeds or extra green onions if you like.

Expert tips for tofu that won’t stick or fall apart

Tofu can be tricky, but a few simple strategies help you get perfect results:

• Use a quality non-stick pan: A non-stick or well-seasoned cast iron skillet is essential to avoid sticking.
• Don’t stir or flip tofu too soon: Let it brown undisturbed for at least 4 minutes on each side to develop a solid crust.
• Pat the tofu dry well: Reducing excess moisture is crucial for preventing sticking, a tip The Kitchn emphasizes for achieving the best fried tofu.
• Cook over medium-high heat: High heat helps develop the desired golden crust without making the tofu soggy.
• Adjust the cornstarch: Modify the amount in the sauce to get your preferred thickness—start with 1 tablespoon and add more if needed.

Following these helps create tofu that is crispy on the outside, tender inside, and coated with flavorful sauce rather than falling apart or sticking.

Ways to customize your stir fry with veggies and proteins

Want to switch things up? Here are some ideas:

• Add more vegetables: Bell peppers, broccoli, carrots, baby corn, cauliflower, kale, brussels sprouts, zucchini, and mushrooms all work great. Frozen veggies are super handy too.
• Swap the protein: Use tempeh or rehydrated soy curls for different textures. If you enjoy cooking with tofu, you might also like our potato leek vegan frittata.
• Change the sauce: Try my savory 5-minute stir fry sauce for a quick alternative.
• Make it gluten-free: Replace soy sauce with tamari or coconut aminos.

Mix and match to make this stir fry your own every time!

Storing, reheating, and meal prep tips

This stir fry stores well in the fridge for up to 3 days. Store leftovers in an airtight container to keep them fresh.

To reheat, warm gently in a skillet over medium heat to avoid sogginess. You can add a splash of water or soy sauce if the sauce has thickened too much.

For meal prep, cook the tofu and sauce fresh for best texture but chop and prepare your veggies ahead to save time. You can also make the sauce in advance and refrigerate it for up to 5 days.

Freezing cooked tofu stir fry is not recommended, as tofu’s texture changes and may become watery when thawed.

Troubleshooting your tofu stir fry questions

Why is my tofu sticking to the pan?
Most sticking happens because the pan isn’t hot enough or the tofu wasn’t patted dry enough. Use a non-stick pan, ensure it’s on medium-high heat, and dry the tofu thoroughly before cooking.

My sauce is too thin, how do I thicken it?
Add a little more cornstarch slurry (cornstarch mixed with cold water) and cook for another minute or two to activate the thickening.

My tofu falls apart when I flip it — what gives?
Make sure to let it cook undisturbed to develop a crust first. Flipping too soon is the most common reason it breaks. Using extra-firm tofu also helps it stay intact.

Can I press tofu for better texture?
Yes, pressing tofu can improve crispness, but it is not necessary with this no-press method. As Minimalist Baker notes, using extra-firm tofu and patting it dry are often sufficient for great results.

If you have other questions, feel free to reach out on social media or check the comments for community tips.

Conclusion

This one-pan no-press tofu stir fry is the ultimate quick meal for busy weeknights. It proves that you don’t need to spend an hour pressing tofu to get delicious crispy results.

With simple ingredients, straightforward steps, and plenty of room for customization, it’s a recipe you’ll come back to again and again. Give it a try, experiment with your favorite veggies and proteins, and enjoy the satisfying flavors of a healthy, plant-based dinner on the table in 20 minutes or less!