Flavorful Tofu Stir Fry with Vegetables in 30 Minutes

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein, while seitan is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a natural thickener, while potato starch is often cheaper.

Press the tofu for 15-20 minutes with a tofu press or wrapped in a clean kitchen towel beneath a heavy skillet and/or several heavy books.

Meanwhile, divide the broccoli into bite-size florets, slice the pepper, and mince the garlic and ginger.

Cut the tofu into ¾-inch (2 cm) cubes and toss in a Ziplock with the starch, salt, smoked paprika, and black pepper. Toss until thoroughly coated.

Combine all the sauce ingredients in a jar, shake or whisk well, and set aside.

Preheat a large non-stick skillet or wok with the oil over medium-high heat. Once hot, add the tofu in a single layer and pan-fry it for 6-8 minutes, flipping every 1-2 minutes to brown every side. Then, set aside on a plate.

Add another drizzle of oil to the pan along with the broccoli and bell pepper, and stir-fry for several minutes, until tender-crisp.

Add the minced garlic and ginger to the pan and stir-fry for a minute before pouring the sauce into the pan and simmering until thickened.

Remove it from the heat and add the tofu, tossing well to coat. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens