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HIGH PROTEIN Vegan TOFU Stir-fry Recipes For Lunch or Dinner | Vegetables Stir Fry

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Berry Berry Life
Berry Berry Life
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Recipes in this Video

3 recipes
veganplant-baseddairy-freeegg-freesoy-free

Ingredients

  • โ—tofu
  • โ—vegetable oil
  • โ—ginger
  • โ—garlic
  • โ—green onions
  • โ—red chili paste
  • โ—soy sauce
  • โ—fermented black beans
  • โ—vegetable broth
  • โ—cornstarch
  • โ—sugar
  • โ—sesame oil
  • โ—rice vinegar
  • โ—ground Sichuan peppercorns
  • โ—fresh cilantro

Instructions

  1. 1Press tofu to remove excess moisture, then cut into cubes.
  2. 2Heat vegetable oil in a skillet over medium heat until shimmering.
  3. 3Add ginger and garlic; sautรฉ until fragrant, about 1 minute.
  4. 4Stir in red chili paste and fermented black beans; cook for another 2 minutes.
  5. 5Add cubed tofu and gently toss to coat in the sauce.
  6. 6Pour in vegetable broth and soy sauce; bring to a simmer.
  7. 7Sprinkle in sugar and ground Sichuan peppercorns; stir well.
  8. 8Mix cornstarch with a small amount of water to create a slurry; add to the skillet.
  9. 9Cook until the sauce thickens, about 2-3 minutes.
  10. 10Drizzle with sesame oil and rice vinegar; stir to combine.
  11. 11Garnish with chopped green onions and fresh cilantro before serving.

Ingredient Alternatives

tofu

Healthier: tempeh

Cheaper: silken tofu

Tempeh adds protein and texture, while silken tofu is often less expensive.

soy sauce

Healthier: tamari

Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor.

Techniques

sautรฉingpressing

Equipment

skilletcutting boardknifespatulameasuring cupsmeasuring spoons
๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธHot

Also Known As

Mapo Doufu้บปๅฉ†่ฑ†่…
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • โ—14 oz firm tofu, cubed
  • โ—2 cups bok choy, chopped
  • โ—2 tbsp vegetable oil
  • โ—3 cloves garlic, minced
  • โ—1 inch ginger, grated
  • โ—2 tbsp soy sauce
  • โ—1 tbsp rice vinegar
  • โ—1 tbsp chili paste
  • โ—1 tsp sesame oil
  • โ—1/2 tsp sugar
  • โ—1/4 tsp black pepper
  • โ—2 green onions, sliced for garnish

Instructions

  1. 1Press the tofu to remove excess moisture, then cut it into cubes.
  2. 2Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. 3Add the cubed tofu to the skillet and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
  4. 4In the same skillet, add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
  5. 5Add the chopped bok choy to the skillet and stir-fry for 2-3 minutes until wilted.
  6. 6In a small bowl, mix soy sauce, rice vinegar, chili paste, sesame oil, sugar, and black pepper.
  7. 7Return the tofu to the skillet and pour the sauce over the tofu and bok choy. Stir well to combine.
  8. 8Cook for an additional 2-3 minutes, allowing the sauce to coat the tofu and bok choy evenly.
  9. 9Remove from heat and garnish with sliced green onions before serving.

Equipment

skilletspatulacutting boardknifemixing bowl
๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธMedium
vegetarianvegangluten-freenut-free

Ingredients

  • โ—1 block (14 oz) firm tofu, pressed and cubed
  • โ—2 tbsp vegetable oil
  • โ—1/2 cup unsalted roasted peanuts
  • โ—1 bell pepper, diced
  • โ—1/2 cup green onions, chopped
  • โ—3 cloves garlic, minced
  • โ—1 inch ginger, minced
  • โ—1/4 cup soy sauce
  • โ—2 tbsp rice vinegar
  • โ—1 tbsp hoisin sauce
  • โ—1 tbsp sugar
  • โ—1 tsp cornstarch
  • โ—1/2 tsp red pepper flakes
  • โ—1/2 tsp black pepper
  • โ—1/2 tsp salt

Instructions

  1. 1Press the tofu to remove excess moisture, then cut it into cubes.
  2. 2In a bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, red pepper flakes, black pepper, and salt to create the sauce.
  3. 3Heat vegetable oil in a large pan over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes.
  4. 4Remove the tofu from the pan and set aside.
  5. 5In the same pan, add garlic, ginger, and bell pepper. Stir-fry for about 2-3 minutes until fragrant and slightly softened.
  6. 6Add the cooked tofu back to the pan along with the sauce. Stir well to coat everything evenly.
  7. 7Cook for an additional 2-3 minutes until the sauce thickens slightly.
  8. 8Add the roasted peanuts and green onions, stirring to combine.
  9. 9Serve hot over rice or noodles.

Equipment

large panmixing bowlspatula
๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธLow

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