This ground tofu stir fry is one of my favorite ways to enjoy tofu right now. The tofu is shredded, cooked until golden and crispy, then tossed in a deeply savory sauce with colorful vegetables and served over rice. It’s filling, full of flavor, and surprisingly satisfying without any meat.
Possibly one of my favorite tofu recipes!
I have many tofu recipes, but this one consistently ranks in my top favorites. It’s simple to pull together and packed with savory, balanced flavors. It also reheats well, which is a major bonus compared with many tofu dishes.
If you’re new to cooking tofu, this recipe is an approachable, delicious place to start.
Why you’ll love it
- Shredded tofu cooks up golden and crisp without pressing.
- The sauce is savory with a touch of sweetness and warm ginger notes.
- Ready in about 30 minutes from start to finish.
- Perfect for meal prep—leftovers reheat well.
Ingredients needed
The complete ingredient list appears in the recipe card below. Here are the pantry staples and a few substitution ideas:
- Extra-firm tofu – shredded on the large side of a box grater so it cooks like ground meat. Super-firm tofu also works and typically doesn’t need pressing.
- Vegetarian beef bouillon – adds deep savory flavor; Better Than Bouillon or a vegetarian bouillon cube works. You can also substitute vegetable broth.
- Soy sauce – provides saltiness and umami. Use tamari for a gluten-free option.
- Maple syrup – a small amount balances the savory elements.
- Fresh ginger – grated for brightness; use dried ginger (about half the amount) if needed.
- Tomato paste – gives the sauce body and a subtle richness.
- Toasted sesame oil – adds a nutty finish that highlights the vegetables.
- Bell pepper – red, yellow, or orange are sweeter options; thinly sliced.
- Onion – thinly sliced so it softens quickly.
- Green beans – trimmed and either left whole or halved for texture and color.
- Garlic – freshly minced for best flavor.
How to make it
The full recipe card below includes measurements and timing. This overview highlights the main steps so you know what to expect.
- Shred the tofu. Use the large side of a box grater to grate the block of tofu into shred-like pieces.
- Make the sauce. Whisk together soy sauce, bouillon, water, maple syrup, ginger, tomato paste, and a little oil in a small bowl or measuring cup.
- Sauté the vegetables. Cook bell pepper, onion, and green beans in a skillet with a little oil until crisp-tender. Remove and set aside, wiping the skillet lightly.
- Crisp the shredded tofu. Add oil to the skillet, then the shredded tofu. Cook, stirring every few minutes, until the tofu browns and most moisture evaporates—about 8–10 minutes.
- Add the sauce. Pour the sauce over the golden tofu and cook for an additional 1–2 minutes to allow the flavors to meld.
- Toss everything together. Return the vegetables to the skillet and stir until everything is coated in the sauce. Cook for another minute, then serve hot over rice.
Recipe tips
- Grate, don’t crumble. Grating the tofu produces light, shred-like pieces that brown and crisp more evenly than hand-crumbled tofu.
- Evaporate moisture first. Let the shredded tofu sit in the hot skillet so moisture cooks off and the pieces can brown. Overstirring early will keep the tofu soggy.
- Cook veggies separately. Sauté and set them aside so they remain crisp and don’t overcook while the tofu browns.
- Adjust the sauce to taste. Bouillon and soy sauce vary in saltiness, so taste the sauce and tweak if needed before adding it to the tofu.
- Keep the heat medium. Medium heat helps the tofu dry out and brown without burning.
Ground Tofu Stir Fry
Ingredients
For the veggies
- 1 teaspoon toasted sesame oil
- 1 bell pepper, thinly sliced (red, yellow, or orange recommended)
- 1 small onion, thinly sliced
- 8 oz green beans, trimmed
- 2 cloves garlic, minced
For the tofu “meat”
- 15 oz extra-firm tofu (super-firm also works)
- 1 tablespoon olive oil, divided
- 1 teaspoon vegetarian beef bouillon
- 1/4 cup soy sauce
- 1/3 cup water (start with a couple tablespoons and adjust)
- 1/2 tablespoon maple syrup
- 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
- 2 tablespoons tomato paste
Instructions
- Heat 1 teaspoon toasted sesame oil (or a bit of olive oil) in a large skillet over medium heat. Add bell pepper, onion, and green beans and cook, stirring occasionally, about 8 minutes until crisp-tender.
- Transfer the vegetables to a bowl and gently wipe the skillet clean with a paper towel.
- Shred the block of tofu using the large side of a box grater. Push any larger pieces through the grater so the tofu is evenly shredded.
- In the same skillet, heat 1/2 tablespoon olive oil over medium. Add shredded tofu and cook, stirring every few minutes, until the tofu is golden and most moisture has evaporated, about 8–10 minutes.
- While the tofu cooks, whisk together the remaining 1/2 tablespoon olive oil, bouillon, soy sauce, water, maple syrup, ginger, and tomato paste. When the tofu is golden, pour the sauce over it and cook for 2 more minutes.
- Add the cooked vegetables back to the skillet, toss to coat in the sauce, and cook for another minute to reheat everything. Serve over rice and enjoy.
Notes
Storage + Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for the best texture, or microwave until warmed through. Store rice separately if possible.
- Bouillon: Vegetarian beef bouillon adds depth; you can substitute vegetable broth or a bouillon cube.
- Tofu: No pressing required—grating releases moisture and the skillet finish dries it out.
- Gluten-free option: Use tamari and check your bouillon label.
Nutrition
Calories: 163 kcal, Carbohydrates: 15 g, Protein: 12 g, Fat: 7 g, Sodium: 1157 mg. Nutrition information is an approximation.