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This stir fried veggies with tofu is quick, light, and full of flavor. Made with shrimp, tofu, ginger, and fresh chives in a savory sauce, it’s a simple weeknight dinner that comes together in 20 minutes and pairs perfectly with rice.
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Tofu Stir Fry With Vegetables
For this recipe, I used chives because I had some leftovers in the fridge, but you can really make this tofu stir fry with any vegetables you like. That’s the great thing about stir fry, it’s flexible and perfect for cleaning out your fridge.
If you’re adding vegetables like broccoli, carrots, snow peas, baby corn, or bok choy, just make sure to adjust the cooking time so they turn out tender and cooked through. I’ve included a simple guide later in this post on how to cook different vegetables for stir fry, so check that out if you want more details.
For more easy and delicious tofu recipes, check out my Mapo Tofu and Bean Sprouts with Tofu!
Why This Stir Fry Works Every Time
- Golden tofu, juicy shrimp. Crisp tofu slices and plump shrimp pair with garlicky chives for the kind of flavor combo you’d expect at a restaurant.
- Sauce that clings to every bite. Oyster sauce, soy sauce, Shaoxing wine, and ginger create a glossy coating that’s savory, slightly sweet, and completely addictive.
- Dinner in 20 minutes. Quick stir fry magic means you get bold flavor on the table fast, no fuss required.
- Veggies your way. Chives are classic, but this works with broccoli, snow peas, carrots, baby corn, or whatever you’ve got in the fridge. Just adjust the cook time.
Ingredients You’ll Need
- Fried tofu
- Shrimp
- Ginger
- Chives
Check out the recipe card at the bottom of this post for the full list of each ingredient.
Pro Tip #1: Why I Use Fried Tofu
Fried tofu has that chewy-on-the-outside, soft-on-the-inside texture that holds up perfectly in a stir fry. It soaks up the sauce without falling apart, so every bite has flavor and bite. If you only have firm or extra-firm tofu, you can use that too. Just press out the excess water first and pan fry it until golden so it holds its shape in the stir fry.
Pro Tip #2: Ginger For Fragrance
Those ginger slices aren’t just for aroma. They infuse the oil at the start, giving the whole stir fry a warm, fragrant base.
Pro Tip #3: Oyster Sauce + Soy Sauce Combo
Oyster sauce brings that rich, savory depth, while soy sauce balances it out with saltiness and umami. Together, they create that glossy, Chinese restaurant-style stir fry flavor.
Pro Tip #4: Chives For Freshness
I used chives because I had some leftover, but they’re also the perfect veggie here. Lightly garlicky, tender, and fresh, they cook super fast and brighten up the dish.
Extra Tip: Make It Vegetarian Or Vegan
Just skip the shrimp and use more tofu or extra veggies like mushrooms or broccoli. For the sauce, swap regular oyster sauce with a vegetarian mushroom oyster sauce. It keeps that same glossy, savory flavor but completely plant-based.
How To Make This Stir Fried Veggies With Tofu
Start by heating a bit of oil in your pan over medium-high heat. Once it’s hot, throw in the ginger and let it sizzle until it smells nice and fragrant.
Then add the shrimp and cook until they turn pink and juicy.
Next, add in the tofu and give it a gentle stir so it mixes in without breaking apart.
Now pour in the oyster sauce, soy sauce, Shaoxing wine, a pinch of sugar, and a splash of water. Give everything a good stir so the tofu and shrimp are nicely coated in that glossy, flavorful sauce.
Toss in the chives and cook them just until they start to soften and wilt. Don’t overcook, you still want them fresh and green.
Once they’re there, take the pan off the heat and serve it up while it’s hot and fragrant.
How To Cook Different Vegetables In Stir Fry
Every veggie cooks a little differently, so if you’re swapping out the chives in this recipe, here’s a quick guide to help you get them just right:
- Broccoli: Cut into small florets and stir fry 3–4 minutes until bright green. If you like them softer, splash in a little water and cover for a minute.
- Carrots: Slice them thin so they cook faster. About 3–5 minutes is enough to keep them slightly crunchy.
- Snow peas: These only need 1–2 minutes at the very end. You’ll know they’re ready when they turn a glossy green.
- Baby corn: Give them about 4–5 minutes so they’re cooked through and tender.
- Bok choy: Separate the stems from the leaves. Cook the stems first for 2–3 minutes, then toss in the leaves for just a minute so they wilt.
- Bell peppers: Strips work best. Cook for 2–3 minutes if you like them crisp, a little longer if you want them soft.
- Scallions: Just like chives, scallions cook super fast. Toss them in at the very end and cook until just wilted, about 30 seconds to 1 minute.
Pro Tip: If you’re mixing veggies, always start with the ones that take the longest (like carrots or broccoli) and add the quick-cooking ones (like snow peas or greens) at the end.
Frequently Asked Questions
Yes. It’s a light but filling dish packed with protein from tofu and shrimp, plus fiber and nutrients from the vegetables. The sauce is flavorful without being heavy, making it a wholesome weeknight option.
This stir fry is best enjoyed fresh, since the veggies and tofu taste best right after cooking. That said, you can prep the tofu, slice the veggies, and mix the sauce a day ahead to make cooking even faster.
Yes. This recipe works great with thinly sliced chicken breast, thigh, or beef strips. Just cook the protein first until it’s no longer pink, then continue with the recipe.
Keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm them in a pan over medium heat with a splash of water to loosen the sauce. The tofu may soften a little but the flavor will still be great.
This recipe is 184 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Tofu Recipes You Might Like
Stir Fried Veggies With Tofu
Ingredients
- 4 pieces fried tofu, cut into pieces, about 10oz (300g)
- 4 oz shrimp, peeled and deveined
- 1½ tablespoon oil
- 5 pieces ginger, sliced, or more
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 big pinch sugar, or to taste
- 1 tablespoon water
- 4 oz chives, cut into 2-inch (5cm) strips
Instructions
- Heat a pan with a little cooking oil over medium-high heat. Add the ginger and stir-fry until fragrant.
- Add the shrimp and cook until pink and opaque.
- Add the tofu and stir gently to combine before adding the sauce.
- Pour in the oyster sauce, soy sauce, Shaoxing wine, sugar, and water. Stir well to coat everything evenly.
- Add the chives and cook just until they start to wilt, then remove from heat and serve hot.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great and easy recipe! Garlic chives really make this dish. So yummylicious!
Hi Jada, thanks for trying my recipe and for the 5 stars! :)