Description
This Tofu Stir Fry recipe is a quick, flavorful vegan dinner perfect for busy weeknights. You will create a delicious meal using simple ingredients.
Ingredients
Scale
- 1 block (14 ounces) extra-firm tofu, pressed and cubed
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup sliced carrots
- 1/4 cup stir-fry sauce (your favorite vegan recipe or store-bought)
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
- Cooked rice or noodles, for serving
Instructions
- Toss the cubed tofu with soy sauce and sesame oil in a bowl.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the seasoned tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
- Add the minced garlic and grated ginger to the skillet. Cook for 30 seconds until fragrant.
- Add the broccoli, bell pepper, and carrots to the skillet. Stir fry for 4-5 minutes until vegetables are crisp-tender.
- Return the tofu to the skillet.
- Pour in the stir-fry sauce and bring to a simmer.
- Stir the cornstarch slurry and pour it into the skillet. Cook, stirring constantly, until the sauce thickens slightly.
- Serve immediately over rice or noodles.
Notes
- Pressing the tofu removes excess water, helping it crisp up nicely.
- Feel free to substitute vegetables based on what you have on hand.
- Adjust the amount of ginger and garlic to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving (without rice/noodles)
- Calories: Estimate 350
- Sugar: Estimate 8g
- Sodium: Estimate 450mg
- Fat: Estimate 20g
- Saturated Fat: Estimate 3g
- Unsaturated Fat: Estimate 17g
- Trans Fat: Estimate 0g
- Carbohydrates: Estimate 25g
- Fiber: Estimate 6g
- Protein: Estimate 20g
- Cholesterol: 0mg