Tofu Stir Fry

Name: Tofu Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/4 cup reduced-sodium soy sauce; 16 ounces super firm tofu; 1/4 cup reduced-sodium vegetable broth; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon honey; 2 tablespoons cornstarch or arrowroot powder; 1 tablespoons neutral oil; 1 tablespoon sesame oil; 1 red bell pepper; 1 small bunch of broccolini; 4 garlic cloves; 1 tablespoon grated ginger; 1 tbsp sesame seeds

User Reviews

4.9

186 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
294 kcal
Course
Dinner
Cuisine
Asian

Tofu Stir Fry

Iris Warren

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This quick and easy Sesame Soy Tofu Stir Fry is loaded with fresh and colorful vegetables and plant-based protein.

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Ingredients

Servings

1/4 cup reduced-sodium soy sauce (or gluten-free soy sauce)
16 ounces super firm tofu (drained, pressed)
1/4 cup reduced-sodium vegetable broth
1 tablespoon reduced-sodium soy sauce (or gluten-free soy sauce)
1 tablespoon honey (or brown sugar for vegan)
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)

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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.

Notes

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 Information

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Serving 1cup Calories 294kcal (15%) Carbohydrates 21.5g (7%) Protein 18.5g (37%) Fat 16g (25%) Saturated Fat 2.5g (13%) Sodium 868.5mg (36%) Fiber 6.5g (26%) Sugar 6.5g (13%)