Gluten-Free Savory Stir-Fried Tofu with Vegetables
Elevate your next meal with this vibrant and healthy Gluten-Free Savory Stir-Fried Tofu with Vegetables recipe, perfect for those seeking a delicious, allergy-friendly dish. Featuring crispy, golden-brown tofu coated in cornstarch and stir-fried with an array of colorful, tender-crisp vegetables like broccoli, sugar snap peas, bell peppers, and carrots, this dish bursts with texture and flavor. A fragrant sauce made with gluten-free soy sauce, sesame oil, honey, and rice vinegar ties everything together beautifully, while fresh ginger and garlic add an irresistible savory punch. Ready in under 40 minutes and packed with wholesome ingredients, this dish is ideal for busy weeknight dinners and can be served on its own or over steamed rice for a filling, nutritious meal. Perfect for tofu enthusiasts and veggie lovers alike!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 60 ml gluten-free soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh ginger
- 3 units garlic cloves
- 1 unit red bell pepper
- 200 grams broccoli florets
- 1 unit carrot
- 150 grams sugar snap peas
- 2 units green onions
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top for 15-20 minutes.
Cut the pressed tofu into 1-inch cubes and gently toss with cornstarch, ensuring each piece is well coated.
Heat 2 tablespoons of vegetable oil in a large nonstick pan or wok over medium-high heat. Add the tofu cubes in a single layer and fry until golden brown and crispy on all sides, about 8-10 minutes. Remove and set aside.
In the same pan, add the sesame oil, minced garlic, and grated ginger. Sauté for about 30 seconds until fragrant.
Slice the red bell pepper, carrot, and chop the broccoli into bite-sized pieces. Add these to the pan along with the sugar snap peas.
Stir-fry the vegetables for about 5-7 minutes until tender-crisp.
In a small bowl, combine gluten-free soy sauce, rice vinegar, and honey. Mix well.
Return the tofu to the pan and pour the sauce over. Toss everything to combine and heat through.
Slice the green onions and add them to the pan just before serving.
Serve immediately on its own or over steamed rice.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 38.4 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
