Gluten-Free Savory Stir Fry Tofu
Elevate your weeknight dinners with this Gluten-Free Savory Stir Fry Tofu—an irresistible combination of crispy tofu cubes, tender-crisp vegetables, and a perfectly balanced gluten-free soy sauce glaze. This recipe caters to gluten-free diets while delivering bold, savory flavors and a vibrant medley of colors, featuring red bell peppers, broccoli, carrots, and snow peas. Coated in cornstarch and pan-seared until golden, the tofu adds a satisfying crunch. Aromatic garlic, fresh ginger, and sesame oil infuse the dish with layers of depth, while toasted sesame seeds and scallions provide a finishing touch of texture and freshness. Ready in under 35 minutes, this one-pan stir fry is a fuss-free, healthy meal that pairs beautifully with rice or quinoa—ideal for busy or health-conscious home cooks.
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 medium red bell pepper, thinly sliced
- 200 grams broccoli florets
- 1 large carrot, julienned
- 100 grams snow peas, trimmed
- 3 tablespoons gluten-free soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 stalks scallions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
Press the tofu to remove excess water. This can be done by wrapping it in a clean towel and placing a heavy object on top for 10-15 minutes.
Cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu cubes with cornstarch to coat them evenly.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Once the oil is hot, add the tofu cubes. Cook them for about 7-8 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the tofu from the pan and set it aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, carrot, and snow peas to the pan. Stir-fry for 5-6 minutes, or until the vegetables are tender-crisp.
Return the crispy tofu to the pan. Add the gluten-free soy sauce and sesame oil. Stir everything together to combine and heat through, about 2-3 minutes.
Sprinkle the dish with chopped scallions and toasted sesame seeds.
Serve the stir fry hot, either on its own or over a bed of cooked rice or quinoa.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 19.3 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3017 mg | 232% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1957 mg | 42% | |
*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.
