Tofu Stir Fry

5 from 5 votes

Tofu Stir Fry is a plant-based recipe that is loaded with crispy chunks of tofu and vegetables. The sauce gives the dish a slightly sweet and spicy flavor while a garnish of chopped peanuts and sesame seeds adds a little crunchiness. It's the perfect meal for busy weeknights, and also works great for meal prep, as well!

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Cuisine: Vegetarian

Servings: servings

Calories: 285kcal

Author: Lauren Harris

Ingredients

Sauce

1/4 cup water
1/2 cup soy sauce
1 tablespoon sriracha (or to taste)
1 tablespoon maple syrup
1/2 teaspoon red pepper flakes
1 tablespoon ginger (grated)
2 teaspoons cornstarch

Tofu and Vegetables

1 pound extra firm tofu (drained, pressed, and cut into bite size cubes)
3 tablespoons cornstarch
2 tablespoons extra virgin olive oil (divided)
1 carrot (julienne or sliced thin)
2 red onions (sliced thin)
1 head broccoli (cut into bite size pieces)
1 red bell pepper (diced or cut into thin strips)
1 yellow bell pepper (diced or cut into thin strips)
3 green onions (sliced thin)
2 garlic cloves (minced)

Instructions

Combine the water, soy sauce, sriracha, maple syrup, red pepper flakes, ginger, and cornstarch in a bowl. Whisk well. Set aside.
1/4 cup water, 1/2 cup soy sauce, 1 tablespoon sriracha, 1 tablespoon maple syrup, 1/2 teaspoon red pepper flakes, 1 tablespoon ginger, 2 teaspoons cornstarch
Toss the pieces of tofu with the 3 tablespoons of cornstarch.
1 pound extra firm tofu, 3 tablespoons cornstarch
Heat one tablespoon of the olive oil in a large, deep skillet over medium-high heat. Add the tofu and cook, stirring often, until lightly browned and crisp, about 8 to 10 minutes. Remove to a plate and tent with aluminum foil to keep it warm.
2 tablespoons extra virgin olive oil
Add the remaining tablespoon of olive oil to the skillet along with the carrots. Cook for 2 to 3 minutes, then add the red onion, broccoli, and peppers. Cook an additional 3 to 4 minutes, or until the vegetables are softened.
1 carrot, 2 red onions, 1 head broccoli, 1 red bell pepper, 1 yellow bell pepper
Stir in the green onions and garlic. Cook an additional 30 to 60 seconds.
3 green onions, 2 garlic cloves
Add the sauce and tofu back to the skillet. Continue to cook a few more minutes, or until thickened to your liking.
Serve over rice or noodles, if desired.
Garnish with lime juice, a drizzle of sesame oil, chopped peanuts and/or sesame seeds, or as preferred.

Notes

Tips and Techniques

Vegetables can be diced or thinly sliced.
If planning to use this recipe for meal prep, place rice or noodles into a container with a lid and top with the stir fry and any desired garnishes.
Store leftovers in an airtight container in the refrigerator. Consume within 5 days.

** Nutritional information is an estimate and may vary. It does not include rice, noodles, or any toppings you may decide to add.

Nutrition