Plant-Based Protein That Packs a Punch | Tofu Stir-Fry Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a nuttier flavor and is richer in protein.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and healthy fats.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is gluten-free and works similarly for thickening.

Press tofu to remove excess moisture and cube it.

Heat sesame oil or avocado oil in a large skillet over medium-high heat until shimmering.

Add the cubed tofu and cook until golden brown, about 5-7 minutes, flipping halfway.

Remove tofu from skillet and set aside.

In the same skillet, add minced garlic and grated ginger; sauté until fragrant.

Add diced bell peppers, broccoli florets, and snap peas; stir-fry until tender-crisp.

Return tofu to the skillet; pour in soy sauce and mix well.

Sprinkle cornstarch over the mixture and stir to combine.

Add peanut butter or tahini, maple syrup or honey, and rice vinegar; stir to combine.

Cook for an additional 2-3 minutes until sauce thickens.

Season with optional sriracha for heat if desired.

Serve over cooked quinoa, brown rice, or whole wheat noodles, garnished with toasted sesame seeds or chopped peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens