Gluten-Free Tofu Stir-Fry
Bursting with vibrant colors and bold flavors, this Gluten-Free Tofu Stir-Fry is the ultimate weeknight dinner that's both healthy and satisfying. Featuring crispy pan-fried tofu, a medley of fresh veggies like broccoli, snap peas, and bell peppers, and a savory gluten-free sauce made with tamari, hoisin, and fresh ginger, this dish is packed with plant-based goodness. Perfectly served over fluffy rice or gluten-free noodles, this quick and easy stir-fry comes together in just 35 minutes, making it a go-to recipe for busy days. Whether you're gluten-free, vegan, or just looking to enjoy a nourishing meal that's big on taste, this stir-fry is sure to become a household favorite!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 3 tbsp tamari (gluten-free soy sauce)
- 2 tsp sesame oil
- 2 tbsp cornstarch
- 2 cups broccoli florets
- 1 large red bell pepper
- 1 medium carrot
- 1 cup snap peas
- 3 small garlic cloves
- 1 tbsp ginger, fresh and grated
- 2 tbsp olive oil or avocado oil
- 1 tbsp rice vinegar
- 2 tbsp gluten-free hoisin sauce
- 1 tbsp sesame seeds
- 3 stalks green onions, sliced
- 2 cups cooked rice or gluten-free noodles (for serving)
Instructions
Press the tofu: Wrap the block of firm tofu in a clean kitchen towel and place a heavy pan on top. Let it press for 10-15 minutes to remove excess moisture.
Cut the tofu into 1-inch cubes and toss them in a bowl with 1 tablespoon of tamari and 2 tablespoons of cornstarch. This step helps the tofu become crispy.
Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes and pan-fry for about 2-3 minutes on each side until golden and crispy. Remove the tofu and set aside.
Prepare the vegetables: Cut the broccoli into bite-sized florets, thinly slice the red bell pepper, peel and julienne the carrot, and trim the snap peas.
In the same skillet, heat another tablespoon of oil over medium-high heat. Add the garlic and ginger, stirring until fragrant, about 30 seconds.
Add the broccoli, red bell pepper, carrot, and snap peas to the skillet. Stir-fry for 5-6 minutes, until the vegetables are tender but still vibrant and crisp.
In a small bowl, whisk together the remaining 2 tablespoons of tamari, 2 teaspoons of sesame oil, 1 tablespoon of rice vinegar, and 2 tablespoons of gluten-free hoisin sauce to make the stir-fry sauce.
Return the tofu to the skillet with the vegetables. Pour the stir-fry sauce over the tofu and vegetables. Toss well to ensure everything is coated and cook for an additional 2-3 minutes.
Remove from heat and sprinkle with sesame seeds and sliced green onions.
Serve the stir-fry hot over cooked rice or gluten-free noodles. Enjoy your gluten-free tofu stir-fry!
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3603 mg | 157% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 33.5 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 904 mg | 70% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1578 mg | 34% | |
*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.
