Soy-Free Stir-Fried Vegetables with Tofu
Elevate your weeknight dinners with this vibrant and nutritious Soy-Free Stir-Fried Vegetables with Tofu recipe. This plant-based dish reimagines stir-fry by using a soy-free tofu alternative, crafted from chickpeas or other substitutes, making it perfect for those avoiding soy. Tossed in a glossy, flavorful sauce made with coconut aminos, fresh ginger, garlic, and a hint of maple syrup, these tender-crisp vegetables—such as broccoli, snap peas, and carrots—are a feast for the senses. Crispy coated tofu cubes add protein and texture, while garnishes like sesame seeds and scallions bring a delightful finishing touch. Ready in just 35 minutes, this allergy-friendly stir-fry is ideal served over rice, quinoa, or noodles. A wholesome, customizable dinner that combines bold flavor and versatility!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu (soy-free, made from chickpeas or another alternative)
- 3 tbsp Cornstarch
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 3 tbsp Avocado oil or other high-smoke-point oil
- 2 cups Broccoli florets
- 1 cup Carrots (thinly sliced)
- 1 medium Red bell pepper (sliced)
- 1.5 cups Snap peas
- 3 cloves Garlic (minced)
- 1 tsp Fresh ginger (grated)
- 0.5 cup Vegetable broth (low-sodium)
- 3 tbsp Coconut aminos
- 1 tbsp Rice vinegar
- 1 tbsp Maple syrup
- 1 tsp Sesame oil
- 1 tsp Arrowroot powder
- 2 tbsp Water
- 1 tbsp Sesame seeds (optional, for garnish)
- 2 stalks Scallions (sliced, for garnish)
Instructions
Drain the chickpea-based tofu by pressing it gently with a clean kitchen towel. Cut it into bite-sized cubes.
In a medium bowl, toss the tofu cubes with cornstarch, salt, and black pepper until evenly coated.
Heat 2 tablespoons of avocado oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 4-5 minutes on each side until golden and crispy. Remove the tofu from the skillet and set aside on a plate lined with paper towels.
Add the remaining 1 tablespoon of avocado oil to the skillet. Stir-fry the broccoli, carrots, bell pepper, and snap peas for 6-7 minutes, until tender-crisp.
Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.
In a small bowl, prepare the sauce by whisking together the vegetable broth, coconut aminos, rice vinegar, maple syrup, sesame oil, and arrowroot powder mixed with water.
Pour the sauce into the skillet with the vegetables, stirring to coat them evenly. Simmer for 1-2 minutes until the sauce thickens.
Add the crispy tofu back into the skillet and toss everything together to combine.
Remove from heat and garnish with sesame seeds and sliced scallions, if desired.
Serve immediately over rice, quinoa, or noodles, or enjoy as is!
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2353 mg | 102% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 56.0 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2080 mg | 44% | |
*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.
