Description
This Vegetable Stir Fry with Tofu delivers a perfect balance of crispy protein, vibrant vegetables, and a savory, umami-rich sauce, proving that plant-based meals can be bold, satisfying, and incredibly nutritious.
Ingredients
Scale
14 oz Extra-Firm Tofu
2 cups Broccoli Florets
1 large Red Bell Pepper
1 cup Snap Peas
2 medium Carrots
3 tbsp Avocado Oil
1/4 cup Coconut Aminos
1 tbsp Fresh Ginger
3 cloves Fresh Garlic
1 tbsp Maple Syrup
1 tsp Toasted Sesame Oil
2 stalks Green Onions
Instructions
- Begin by draining the extra-firm tofu. Wrap the block in a kitchen towel or paper towels and place a heavy skillet on top for 20 minutes. Cut the tofu into 1-inch cubes
- In a small bowl, combine the coconut aminos, grated ginger, minced garlic, maple syrup, and toasted sesame oil. Whisk until well incorporated
- Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat. Add the tofu cubes and sear for 3-4 minutes per side until golden-brown. Remove and set aside
- In the same pan, add the remaining avocado oil and toss in the broccoli and carrots. Sauté for about 3 minutes, then add the bell peppers and snap peas. Keep tossing
- Return the tofu to the pan and pour the prepared sauce over the mixture. Toss everything together for 1-2 minutes until the sauce thickens slightly
- Remove from heat and garnish with sliced green onions. Serve immediately
Notes
For an ultimate crispy tofu, toss the pressed cubes in a light dusting of arrowroot powder or organic cornstarch before searing.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 8g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 0mg