Tofu and Potatoes Stir-Fry with Soy-Garlic Glaze: Easy, Healthy, Delicious

Hearty, protein-packed, and full of savory goodness—Tofu and Potatoes Stir-Fry with Soy-Garlic Glaze is the ultimate quick-fix comfort meal.

Whether you’re looking for a vegetarian main dish or a flavorful side, this tofu and potato stir-fry delivers bold taste and satisfying texture with minimal ingredients.

How to Make Tofu and Potatoes Stir-Fry with Soy-Garlic Glaze

Crispy golden potatoes meet pan-seared tofu in this easy stir-fry, finished with a simple soy-garlic glaze that coats every bite. The combination of crispy edges and tender centers makes this dish irresistible. Add your favorite vegetables or serve over rice for a complete meal.

Ingredients

Base Ingredients:

• 14 oz (400g) firm tofu, pressed and cubed

• 3 medium potatoes, peeled and diced

• 2 tbsp vegetable oil (divided)

• Salt and black pepper, to taste

For the Soy-Garlic Glaze:

• 3 tbsp soy sauce

• 1 tbsp rice vinegar (or lemon juice)

• 1 tbsp maple syrup or honey

• 2 garlic cloves, minced

• 1 tsp cornstarch mixed with 2 tbsp water (slurry)

• 1/2 tsp sesame oil (optional)

Optional Add-Ins:

• 1/2 cup chopped bell peppers or green beans

• 2 tbsp chopped green onions or cilantro

• Sesame seeds for garnish

Preparation Time

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Step-by-Step Instructions

1. Prep the Ingredients

Press tofu to remove excess moisture, then cut into bite-sized cubes. Peel and dice potatoes into ½-inch chunks.

2. Cook the Potatoes

Heat 1 tbsp oil in a large skillet over medium heat. Add diced potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally, until golden and fork-tender. Remove and set aside.

3. Pan-Fry the Tofu

In the same pan, add remaining 1 tbsp oil. Add tofu cubes and cook undisturbed for 3–4 minutes per side until golden and crispy. Remove from pan.

4. Make the Glaze

In a small bowl, whisk together soy sauce, vinegar, maple syrup, garlic, and cornstarch slurry.

5. Stir-Fry Everything Together

Return potatoes and tofu to the pan. Pour the glaze over and toss gently to coat. Cook for 2–3 more minutes, until sauce thickens and everything is heated through.

6. Serve and Enjoy

Garnish with green onions, sesame seeds, or herbs. Serve hot as a main dish or hearty side.

Storage & Shelf Life

Refrigeration:

Store leftovers in an airtight container for up to 4 days.

Freezing:

Not recommended due to texture changes in tofu and potatoes after thawing.

Serving Suggestions

Reheating Instructions:

Reheat in a skillet over medium heat for 5–7 minutes or microwave for 1–2 minutes until hot.

Serving Ideas:

• Serve over steamed rice or quinoa

• Add stir-fried greens on the side

• Wrap in a tortilla for a quick veggie burrito

Portion Guide:

Serves 3–4 as a main dish, or 5–6 as a side

Allergy Guide

Gluten-Free:

Use tamari or gluten-free soy sauce

Dairy-Free:

Naturally dairy-free

Nut-Free:

No nuts included safe for nut-free diets

Perfect for busy weeknights or lazy weekends, Tofu and Potatoes Stir-Fry with Soy-Garlic Glaze is quick, comforting, and packed with plant-based power. Customize it to your taste and enjoy a dish that’s as nourishing as it is delicious.