Tofu Stir Fry – Instant Pot

Tofu Stir Fry



  • 3 tablespoons low-sodium Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 2 teaspoons Vegetarian Hoisin Sauce
  • 2 tablespoon Chili Garlic Sauce
  • 1 teaspoon Corn Starch
  • 3 tablespoons water

Main Ingredients

  • 2 cloves garlic, grated or fine chopped
  • 1 cup chopped green beans 
  • 1 onion, cut into quarters
  • 1 cup broccoli florets 
  • 1 small bell pepper, cut in small pieces
  • Tofu (I used store bought fried tofu)


  1. Mix all ingredients listed under sauce and whisk till cornstarch is dissolved – keep aside.
  2. Chop the Vegetables and Tofu – keep aside.
  3. Turn Instant Pot and pick Saute mode, heat level to ‘more‘.
  4. Once the displays says “hot“, add garlic and sauté until it starts to brown a little (make sure it doesn’t burn).
  5. Add onions and sauté until translucent and then add the rest of the vegetables and sauté for another 3-4 minutes.
  6. Add the tofu in the end if you are using the fried tofu otherwise you can add it with the vegetables.
  7. Once the vegetables are about done, mix the sauce and add it to the vegetables in the pot until it coats the vegetables.
  8. Leave it on sauté mode for 1 minute and then turn the Instant Pot off.
  9. Serve with hot white (Basmati or Jasmine) or Brown rice. 

**I haven’t tried this yet but I read somewhere that another way to cook this would be to pressure cook the vegetables and tofu for 1 minute on Pressure Cook, do a Quick Release, and then sauté with the sauce till it all comes together.** 

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