Bowl of Baked Tofu Stir Fry with fork taking a bit bite.

Baked Tofu Stir Fry (aka No-Stir Bake)

A stir fry is a pretty easy meal, as it is, but sometimes you're too beat to stand over the stove. This Baked Tofu Stir Fry is here for you on those days. Meet the No-Stir Bake!
Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 216kcal
Author Becky Striepe


For the Blender Stir Fry Sauce*

  • 2 cloves garlic
  • 1" piece fresh ginger
  • 1 teaspoon toasted sesame oil optional
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 1/3 cup hoisin sauce
  • 2 tablespoons water

For the No-Stir Bake

  • 1 block extra firm tofu pressed, and cut into 1" cubes
  • 2 cups broccoli florets
  • 1 8 oz. package sliced button mushrooms
  • 1/2 cup diced red onion


  • Preheat the oven to 400F.

Make the Blender Stir Fry Sauce

  • Combine all of the sauce ingredients in your blender, and puree until smooth.

Make the No-Stir Bake

  • Pour the Blender Stir Fry Sauce into a Dutch oven or deep baking dish with a lid. Add the No-Stir Bake ingredients, and toss to coat. 
  • Cover the dish, and bake for 30-40 minutes, until the broccoli is tender. Serve over rice or noodles.


*If you don't want to make your own sauce, that's fine! Just substitute 1 cup of bottled vegan stir fry sauce. 


Calories: 216kcal