Description
A simple tofu stif fry that comes together in less than 30 minutes and is perfect for those busy weeknights!
Ingredients
Units
Scale
Stir Fry
- 1 pack extra-firm tofu, cut into cubes
- 1 tbsp cornstarch
- 2–3 tbsp avocado oil (can sub vegetable oil)
- 1/2 red onion, chopped
- 2 garlic cloves, finely chopped
- 1 tbsp minced ginger
- 1 cup broccoli florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
Stir fry Sauce
- 1/4 cup vegetable broth
- 3 tbsp soy sauce (use gluten-free if needed)
- 1 tbsp honey (sub maple syrup for vegan)
- 1/2 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sriracha
- 1 tbsp cornstarch
Other
- Rice or rice noodles for serving
Instructions
- Drain the tofu and squeeze as much water out as possible with a kitchen towel or paper towel.
- Cut the tofu into cubes then toss the tofu and the cornstarch together until evenly coated.
- Heat 2 tbsp of oil in a non-stick pan then add the tofu, letting cook for 2-3 minutes on each side until golden brown. Once cooked, remove the tofu from the pan.
- Add a touch more oil to the pan, then add the vegetables and sautee for 4-5 minutes until tender.
- Mix the tofu back in with the veggies then add the stir fry sauce to the pan mixing everything together until evenly coated.
- Serve on it’s own or with rice.
Notes
For crispy tofu, make sure to use extra-firm tofu. You can also use firm tofu in this recipe if you prefer your tofu slightly softer.
Don’t peek when browning the tofu! Give it time to brown on each side.
Store leftovers in an air-tight container in the fridge for up to 3 days. Reheat in a pan on the stove or microwave.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 10g
