Description
A quick and healthy tofu stir fry with fresh vegetables and a savory homemade sauce. This plant-based meal is protein-rich, packed with flavor, and perfect for lunch or dinner.
Ingredients
For the Stir Fry Sauce
¼ cup reduced-sodium soy sauce (or gluten-free tamari)
¼ cup reduced-sodium vegetable broth
1 tablespoon honey (or brown sugar for vegan)
For the Stir Fry
16 oz super firm tofu, drained and pressed
1 tablespoon soy sauce
2 tablespoons cornstarch (or arrowroot powder)
1 tablespoon neutral oil (grapeseed or canola)
1 tablespoon sesame oil
1 red bell pepper, diced (½-inch pieces)
1 small bunch broccolini, chopped (1-inch pieces)
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon toasted sesame seeds (optional garnish)
Instructions
-
Make the Sauce: In a small bowl, whisk together soy sauce, vegetable broth, and honey (or brown sugar). Set aside.
-
Prepare Tofu: Cut tofu into ½-inch cubes. Place in a bowl, drizzle with 1 tablespoon soy sauce, and gently toss with cornstarch until fully coated.
-
Crisp the Tofu: Heat neutral oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes in a single layer. Let them cook undisturbed for 3–4 minutes per side until golden. Remove and set aside.
-
Stir Fry Vegetables: Add sesame oil to the skillet. Add bell pepper and broccolini. Stir-fry for about 5 minutes, until vegetables are crisp-tender.
-
Add Garlic & Ginger: Push veggies to the edges of the skillet. Add garlic and ginger to the center and stir for 30–60 seconds until fragrant.
-
Combine Everything: Return tofu to the skillet. Pour in the sauce. Stir to coat evenly and cook for another 1–2 minutes, until the sauce thickens.
-
Garnish & Serve: Sprinkle with toasted sesame seeds and serve hot over rice or noodles.
Notes
For best tofu texture, press it for at least 15–20 minutes before cooking.
Coat tofu with cornstarch only right before frying to avoid sogginess.
The sauce can be made in advance and refrigerated up to 1 week.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Vegetarian
Nutrition
- Calories: 280 kcal
- Sodium: 550mg
- Fat: 16g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 20g