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Tofu Stir Fry with Veggies over rice

Tofu Stir Fry

4.81 from 72 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
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Course: Dinner
Cuisine: Asian

Ingredients

Sauce

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.
    Tofu and Veggies in a wok

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: 1cup, Calories: 294kcal, Carbohydrates: 21.5g, Protein: 18.5g, Fat: 16g, Saturated Fat: 2.5g, Sodium: 868.5mg, Fiber: 6.5g, Sugar: 6.5g
- WW Points: 3