Ingredients
Tofu
- 400 g firm tofu pressed and cubed
- 30 ml soy sauce or tamari (for marinating)
- 15 ml cornstarch (for marinating)
Stir-fry
- 30 ml vegetable oil
- 1 onion sliced
- 2 garlic cloves minced
- 2.5 cm piece of fresh ginger minced
- 200 g broccoli florets
- 200 g bell peppers sliced (use a mix of colors for variety)
- 200 g carrots julienned or sliced into thin strips
- 100 g snap peas or snow peas trimmed
- 100 g mushrooms sliced
- 30 ml soy sauce or tamari (for the stir-fry sauce)
- 15 ml rice vinegar
- 15 ml maple syrup
- 5 ml toasted sesame oil
- Sesame seeds and chopped green onions for garnish (optional)
Instructions
- Press the tofu: Wrap the tofu in a clean kitchen towel or paper towels, and place something heavy on top (like a cast-iron skillet or a few cans). Press the tofu for about 30 minutes to remove excess moisture. Then, cube the tofu into bite-sized pieces.
- Marinate the tofu: In a bowl, mix together 30 ml of soy sauce (or tamari) and 15 ml of cornstarch (or arrowroot powder). Add the tofu cubes and gently toss to coat. Let it marinate for at least 15 minutes.
- Prepare the sauce: In a small bowl, combine 30 ml of soy sauce (or tamari), 15 ml of rice vinegar, 15 ml of maple syrup (or agave nectar), and 5 ml of toasted sesame oil. Set the sauce aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated tofu to the hot skillet and cook until it's golden brown and crispy on all sides. This should take about 5-7 minutes. Remove the tofu from the skillet and set it aside.
- In the same skillet, add a bit more oil if needed, and then add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
- Add the sliced onion, broccoli, bell peppers, carrots, snap peas, and mushrooms to the skillet. Stir-fry the vegetables for about 5-7 minutes or until they are tender-crisp.
- Return the cooked tofu to the skillet and pour the sauce over the tofu and vegetables. Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and coat everything evenly.
- Taste and adjust the seasoning if necessary. You can add more soy sauce, maple syrup, or sesame oil to taste.
- Serve your vegan tofu stir-fry hot, garnished with sesame seeds and chopped green onions if desired. It's delicious when served over cooked rice or noodles.Enjoy your homemade vegan tofu stir-fry! Feel free to customize it with your favorite vegetables or add extra chili sauce for some heat if you like.
Nutrition Facts
Vegan tofu stir fry
Serving Size
1 Serving
Amount per Serving
Calories
267
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
0.05
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
3
g
Sodium
883
mg
38
%
Potassium
645
mg
18
%
Carbohydrates
25
g
8
%
Fiber
6
g
25
%
Sugar
12
g
13
%
Protein
15
g
30
%
Vitamin A
10502
IU
210
%
Vitamin C
130
mg
158
%
Calcium
198
mg
20
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.