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Tofu Stir Fry
4.82
from
48
votes
This quick and easy Sesame Soy Tofu Stir Fry is loaded with fresh and colorful vegetables and plant-based protein.
Prep Time:
15
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
30
minutes
mins
Yield:
4
servings
Course:
Dinner
Cuisine:
Asian
Ingredients
Sauce
1/4
cup
reduced-sodium soy sauce
(or gluten-free soy sauce)
1/4
cup
reduced-sodium vegetable broth
1
tablespoon
honey
(or brown sugar for vegan)
Stir Fry
16
ounces
super firm tofu
(drained, pressed)
1
tablespoon
reduced-sodium soy sauce
(or gluten-free soy sauce)
2
tablespoons
cornstarch or arrowroot powder
1
tablespoons
neutral oil
(such as grapeseed or canola)
1
tablespoon
sesame oil
1
red bell pepper
(diced 1/2 inch)
1
small bunch of broccolini
(chopped 1-inch)
4
garlic cloves
(minced)
1
tablespoon
grated ginger
1
tbsp
sesame seeds
(toasted)
Instructions
In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
Remove tofu and set aside.
To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
Add the garlic and ginger and cook 30 to 60 seconds.
Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
Top with sesame seeds.
Video
Notes
Variations:
You can use any vegetables you like. I used broccolini and bell pepper, but broccoli, carrots, or snap peas would also work.
Make the stir fry vegan by swapping the honey for maple or brown sugar.
Make a spicy tofu stir fry by adding sriracha to the sauce.
Serve the stir fry by itself or with rice or soba noodles, or if you want to keep it low-carb, use cauliflower rice or zucchini noodles.
Nutrition
Serving:
1
cup
,
Calories:
294
kcal
,
Carbohydrates:
21.5
g
,
Protein:
18.5
g
,
Fat:
16
g
,
Saturated Fat:
2.5
g
,
Sodium:
868.5
mg
,
Fiber:
6.5
g
,
Sugar:
6.5
g
- WW Points:
3