Paleo Stir-Fried Tofu with Vegetables
Elevate your weeknight dinner with this vibrant and nutritious Paleo Stir-Fried Tofu with Vegetables recipe, a perfect balance of flavor and texture. Featuring crispy arrowroot-coated tofu, sautéed to golden perfection in coconut oil, and a colorful medley of fresh vegetables like broccoli, red bell pepper, carrots, and zucchini, every bite bursts with wholesome goodness. Infused with the umami of coconut aminos, the tangy notes of apple cider vinegar, and the aromatic touch of fresh garlic and ginger, this dish is both paleo-friendly and irresistibly delicious. Quick to make in just 40 minutes, it’s ideal for busy days and can be served alone or over cauliflower rice for a complete, healthy meal. Garnished with green onions, sesame seeds, and optional sesame oil, this recipe is a flavorful and nutritious choice for anyone embracing clean eating.
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Recipe Information
Ingredients
- 1 block (14 ounces) extra-firm tofu
- 3 tablespoons arrowroot powder (for coating tofu)
- 2 tablespoons coconut oil
- 2 cups broccoli florets
- 1 large red bell pepper, thinly sliced
- 1 large carrot, julienned or thinly sliced
- 1 medium zucchini, sliced into half-moons
- 3 stalks green onions, chopped
- 3 tablespoons coconut aminos (Paleo-friendly soy sauce substitute)
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon sesame oil (optional, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Begin by pressing the tofu: Remove the tofu from its package and wrap it in a clean kitchen towel. Place a heavy object, such as a skillet, on top, and let it sit for 15 minutes to extract the excess water.
While the tofu is being pressed, prepare the vegetables by washing, chopping, and slicing as needed.
Once the tofu is pressed, cut it into 1-inch cubes. Toss the cubes in arrowroot powder to lightly coat them on all sides.
In a large non-stick skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the coated tofu cubes and cook for 4-5 minutes on each side, or until golden and crispy. Remove the tofu from the skillet and set it aside on a plate.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and zucchini to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
In a small bowl, mix the coconut aminos and apple cider vinegar to create the sauce. Pour this mixture into the skillet and stir well to coat the vegetables evenly.
Return the crispy tofu to the skillet and toss everything together gently. Cook for an additional 1-2 minutes to heat through and combine flavors.
Turn off the heat and garnish with sesame oil and sesame seeds if desired. Sprinkle chopped green onions on top.
Serve immediately as a standalone dish or over cauliflower rice for a complete Paleo meal.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 30.3 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2946 mg | 227% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2282 mg | 49% | |
*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.
