Nut-Free Savory Stir-Fried Tofu with Vegetables
Elevate your weeknight dinner game with this Nut-Free Savory Stir-Fried Tofu with Vegetables, a quick and wholesome recipe that's packed with flavor and vibrant colors. Perfectly golden cubes of extra-firm tofu are tossed with crisp, tender vegetables like broccoli florets, red bell peppers, snap peas, and carrots, all coated in a rich soy sauce and sesame oil glaze. This nut-free stir-fry comes together in just 35 minutes, making it ideal for busy households looking for a nutrient-packed, plant-based meal. With the aromatic kick of fresh garlic and ginger and a hint of black pepper, every bite is an explosion of authentic Asian-inspired flavors. Serve it over steamed rice or your favorite grain for a satisfying, protein-rich dinner that's naturally vegan and allergy-friendly. Perfect for families, meal prep, or anyone craving a healthy and simple tofu stir fry recipe!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1 medium carrot
- 1 small yellow onion
- 1 cup snap peas
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
- 2 stalks scallions
- 0.5 tsp black pepper
Instructions
Drain and press the tofu to remove excess moisture. Once pressed, cut it into 1-inch cubes.
In a small bowl, combine soy sauce and sesame oil. Set aside.
Mince the garlic cloves and grate the ginger. Set these aside.
Slice the red bell pepper into thin strips. Cut the carrot into thin matchsticks and slice the onion thinly.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the cubed tofu to the skillet and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the ginger and garlic. Stir-fry for about 30 seconds until fragrant.
Add the onion, red bell pepper, carrots, broccoli florets, and snap peas to the skillet. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
In a small bowl, mix the cornstarch and water to create a slurry. Add to the skillet with the soy sauce mixture, stirring to coat the vegetables.
Return the tofu to the skillet and toss everything together until the sauce thickens slightly and everything is well coated.
Slice the scallions and sprinkle them over the stir-fry along with black pepper to taste.
Serve hot accompanied by rice or your choice of grain.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1891 mg | 82% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 20.6 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2972 mg | 229% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1766 mg | 38% | |
*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.
