20-Minute Tofu Stir-Fry

Name: 20-Minute Tofu Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 (Servings)
Ingredients: 3 cups cauliflower rice; 1 cup extra firm tofu, pressed and crumbled or cubed*; 1 Tbsp Coconut aminos; 1 tsp Chili garlic sauce; 2 tsp sesame oil; 2 Tbsp peanut butter; 2-3 Tbsp coconut aminos / tamari; 1 Tbsp maple syrup; 1 Tbsp lime juice; 1-2 tsp Chili garlic sauce; 2 tsp sesame oil; 1 cup chopped shiitake mushrooms; 1 cup thinly sliced red cabbage; 1 cup thinly sliced red bell pepper; 2 cloves garlic, minced; 1/4 cup thinly sliced green onion; 1 Tbsp fresh minced ginger; Lime wedges; fresh cilantro, chopped; peanut sauce; chili garlic sauce or sriracha

User Reviews

4.9

249 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 (Servings)
Calories
487 kcal
Course
Main Course
Cuisine
Chinese, Vegan

20-Minute Tofu Stir-Fry

Valerie Marks

Report

A FLAVORFUL veggie-packed Tofu Stir-Fry that comes together in just 20 minutes! Gluten-free, plant-based, and perfect for weekdays.

Share:

I Made This!

186 people made this

Print

50 people printed this

Save this

149 people saved this

Ingredients

Servings

CAULIFLOWER “RICE” OR GRAINS

3 cups cauliflower rice (or cooked grains)

TOFU

1 cup extra firm tofu, pressed and crumbled or cubed*
1 Tbsp Coconut aminos
1 tsp Chili garlic sauce (optional)
2 tsp sesame oil (if avoiding oil, sub water or use a non-stick pan)

SAUCE

2 Tbsp peanut butter (or other nut butter)
2-3 Tbsp coconut aminos / tamari
1 Tbsp maple syrup
1 Tbsp lime juice
1-2 tsp Chili garlic sauce

STIR-FRY

2 tsp sesame oil (if avoiding oil, sub water or use a non-stick pan)
1 cup chopped shiitake mushrooms
1 cup thinly sliced red cabbage
1 cup thinly sliced red bell pepper
2 cloves garlic, minced
1/4 cup thinly sliced green onion
1 Tbsp fresh minced ginger

FOR SERVING optional

Lime wedges
fresh cilantro, chopped
peanut sauce
chili garlic sauce or sriracha (we like Huy Fong Foods brand)

Add to Shopping List

Instructions

If you haven’t done so already, prepare cauliflower rice or cook grains such as white rice, brown rice, or quinoa (not included in prep/cook time as it’s ideal to use leftover grains or cauliflower rice).
Add cubed or crumbled tofu to a plate or shallow dish along with coconut aminos and chili garlic sauce (optional) and gently toss/stir to coat. Set aside to briefly marinate.
Next, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime juice for acidity, maple syrup for sweetness, peanut butter to thicken, or coconut aminos for saltiness and depth of flavor. Set aside.
Heat a large rimmed skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water) and marinated tofu (including any remaining coconut aminos) and cook until brown, gently flipping a few times to ensure even cooking. Remove from skillet and set aside.
Return the same skillet to medium-high heat. Once hot, add sesame oil, mushrooms, cabbage, and bell pepper and stir to sauté veggies. Cover and cook 2-3 minutes, stirring occasionally.
Next, add garlic, green onion, and ginger. Stir, cover, and cook for another 1-2 minutes.
Use a wooden spoon (or similar utensil) to move the veggies to one side of the pan. Add cauliflower rice (or cooked grains) to the other side of the pan. Cover and cook for 2 minutes or until slightly browned.
Return cooked tofu to the pan, add sauce, and stir-fry for a few minutes, tossing/stirring occasionally until sauce is well incorporated and all ingredients are hot.
Serve as is or garnish with lime wedges, freshly chopped cilantro, additional peanut sauce, and chili garlic sauce or sriracha (all optional). Best when fresh. Leftovers keep covered in the refrigerator up to 3-4 days. Reheat on the stovetop until hot.

Notes

*Crumbled tofu will cook faster than cubed. *Prep time does not include prepping cauliflower rice or cooked grains. This is meant to be a quick lunch idea that requires those things to be prepped in advance to easily throw in a pan and cook. *Our preferred method for cooking white rice is bringing 1 cup white rice and 2 cups water to a boil and then covering and simmering for ~20 minutes or until tender. *Our preferred method for cooking quinoa is adding rinsed quinoa to a large saucepan and toasting over medium heat for 2 minutes. Add water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 18 minutes or until water is absorbed and the quinoa is fluffy. * If you want to prepare this dish partially in advance for even quicker results, you can chop veggies, press and cube tofu, make cauliflower rice (or cook grains), and/or prepare sauce up to 3 days prior. *Nutrition information is a rough estimate calculated with lesser amount of coconut aminos and chili garlic sauce and without optional serving ingredients.

Nutrition Information

Show Details

Serving 1servings Calories 487 (24%) Carbohydrates 36.2g (12%) Protein 26.9g (54%) Fat 27.8g (43%) Saturated Fat 4.6g (23%) Sodium 529mg (22%) Potassium 1235mg (35%) Fiber 9g (36%) Sugar 22.5g (45%)

Nutrition Facts

Serving: 2(Servings)

Amount Per Serving

Calories 487 kcal

% Daily Value*

Serving	1servings
Calories	487	24%
Carbohydrates	36.2g	12%
Protein	26.9g	54%
Fat	27.8g	43%
Saturated Fat	4.6g	23%
Sodium	529mg	22%
Potassium	1235mg	26%
Fiber	9g	36%
Sugar	22.5g	45%