20-Minute Tofu Stir-Fry
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
2 (Servings)
-
Calories
487 kcal
-
Course
Main Course
20-Minute Tofu Stir-Fry
Description
20-Minute Tofu Stir-Fry features tofu marinated briefly in coconut aminos and chili garlic sauce for flavor, then pan-fried to a light brown. The stir-fry includes fresh shiitake mushrooms, red cabbage, and bell pepper cooked in sesame oil, allowing the vegetables to retain some crispness. A peanut butter-based sauce combines sweet, salty, and acidic notes with lime juice, maple syrup, and chili, enriching the dish. The sauce is adjusted to taste before being tossed with the tofu and vegetables.
Traditionally served over cauliflower rice or cooked grains like white rice, brown rice, or quinoa, the stir-fry can be customized according to what is on hand. Garnishes like fresh cilantro, lime wedges, or extra chili sauce add brightness and spice.
To maximize ease, vegetables, tofu, sauce, and grains can be prepped up to three days ahead. Pressing and crumbling tofu results in faster cooking. The dish also works well as a quick lunch when cooked grains or cauliflower rice are ready to use.
Ingredients
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 or 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 shiitake mushrooms chopped
- 1 cup red cabbage thinly sliced
- 1 cup red bell pepper thinly sliced
- 2 cloves garlic minced
- 1/4 cup green onion thinly sliced
- 1 Tbsp ginger fresh, minced
FOR SERVING optional
- lime wedges
- cilantro fresh, chopped
- peanut sauce
- Chili garlic sauce we like Huy Fong Foods brand, or sriracha
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
- To speed cooking, crumble tofu instead of cubing it as it cooks faster.
- Cauliflower rice or grains like white rice or quinoa should be prepped before cooking the stir-fry.
- Vegetables, tofu, and sauce can be chopped and prepared up to 3 days in advance.
- Preferred methods for cooking grains are described for preparing white rice and quinoa separately.
- Nutrition info is approximate and excludes optional garnishes.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
