Tofu Stir Fry
This tofu stir fry is my lifesaver on busy weeknights when I crave something nourishing and colorful. It's like a mini-vacation for my taste buds, loaded with fresh veggies that I can mix and match depending on what’s in the fridge.
I remember stumbling upon this recipe when I was craving something hearty yet light back in the summer.
The real kicker was when I saw how beautifully the tofu crisped up when I properly heated the oil.
It was a game-changer for me!
This dish is a staple in my kitchen, not just because it's quick, but because it feels like a warm hug after a long day.
Plus, it's a great way to make sure I'm getting my greens and colors without too much fuss.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Firm tofu is your best bet here—it holds up beautifully in the stir fry. But if you only have silken tofu, just be gentle with it, and it'll still taste amazing. And for the sauce, if you're avoiding gluten, tamari is a great alternative to soy sauce. Feel free to toss in whatever veggies you've got—I've used everything from mushrooms to zucchini, and it always turns out great.
Tips & Notes
- •I found that pressing the tofu before cooking makes it extra firm and delicious.
- •Chop all your veggies before you start cooking; it makes the process feel like a breeze.
- •Use a pan that holds heat well—my old cast iron works wonders!
Recipe Variations
- •If I'm feeling adventurous, I add a handful of cashews for a nutty crunch.
- •Sometimes I drizzle a bit of sesame oil at the end for that extra depth of flavor.
Storage & Freezing
Store any leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best texture.
Frequently Asked Questions
Can I use other types of tofu?
Yes, you can use extra-firm tofu for a firmer texture, but silken tofu is not recommended because it will break apart.
What can I serve this stir fry with?
This stir fry is delicious served over brown rice, quinoa, or whole grain noodles.
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This tofu stir fry is my lifesaver on busy weeknights when I crave something nourishing and colorful. It's like a mini-vacation for my taste buds, loaded with fresh veggies that I can mix and match depending on what’s in the fridge.
Ingredients
Instructions
- 1
Begin by pressing the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
- 2
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
- 3
Add the cubed tofu to the skillet and cook for about 5-7 minutes, turning occasionally until golden brown on all sides.
- 4
Once the tofu is browned, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
- 5
Add the sliced bell pepper, broccoli florets, carrot slices, and snow peas to the skillet. Stir-fry for another 3-4 minutes, until the vegetables are tender but still crisp.
- 6
Pour the soy sauce over the stir-fry, mixing well to coat all the ingredients evenly. Cook for an additional minute.
- 7
Remove from heat and garnish with chopped green onions and sesame seeds, if using.
- 8
Serve immediately over brown rice or quinoa for a complete meal.
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