Tofu Stir Fry

This simple vegan tofu stir fry is so easy to customize and one of the simplest and easiest recipes to prepare. It’s a quick last-minute meal for busy days in which you can cook anything you have on hand. I made this recipe with a seasonal vegetable I found in hand, and it turned out really delicious!

5 from 2 votes

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Course: Main Course

Cuisine: Asian

Keyword: tofu stir fry, vegan tofu stir fry

Prep Time: 10

Cook Time: 25

Servings: People

Calories: 160kcal

Ingredients

1 14-16 ounces block extra-firm tofu, pressed and cubed (or super-firm tofu needs not pressing)
1 tablespoon sesame oil
1/2 medium onion sliced
1 red bell pepper sliced
1 cup broccoli florets
2 cloves garlic minced
1 teaspoon ginger grated

For The Sauce

2 tablespoons soy sauce or Bragg's Liquid Aminos
2 teaspoons sweetener of choice ( I used maple syrup)
2 tablespoons cornstarch
3/4 cup water

Garnish

2 green onion thinly sliced
sesame seeds for garnish

Instructions

Start by pressing the extra firm tofu for at least 15 minutes to remove excess moisture and cut it into cubes.
Heat the sesame oil over medium heat in a large skillet or wok.
Add the tofu and cook for about 6 minutes or until golden brown, flipping occasionally. Remove the tofu from the wok or skillet and set it aside. You can prepare the tofu in the air fryer and cook the cubes for 20 minutes at 400 degrees F.
Add the onion, red bell pepper, broccoli, garlic, and ginger in the same skillet. Cook for about 3–5 minutes or until the vegetables are softened.

For Making The Sauce

Mix the soy sauce, sweetener, cornstarch, and water in a small bowl.
Pour the mixture into the skillet with the vegetables and stir to combine.
Add the cooked tofu back into the skillet and toss everything together.
Cook for an additional 2 minutes or until the sauce has thickened.

Garnish

Garnish with some toasted green onions and sesame seeds. Serve this amazing dish with steamed rice, quinoa or noodles, and enjoy!

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