Sugar-Free Tofu Stir Fry
Craving a flavorful and healthy dinner that’s quick to whip up? This Sugar-Free Tofu Stir Fry is a vibrant, nutrient-packed dish bursting with fresh veggies and satisfying textures. Featuring golden crispy cubes of firm tofu, broccoli florets, carrots, red bell pepper, and edamame, all coated in a savory coconut aminos-based sauce, this recipe is perfect for those looking for a sugar-free, low-carb, and vegan-friendly option. Aromatic garlic and ginger add a delightful depth to the dish, while sesame oil and optional toasted sesame seeds deliver a nutty finish. Ready in just 30 minutes, it’s an easy, wholesome meal that pairs beautifully with cauliflower rice, quinoa, or zoodles for a customizable touch.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 medium Red bell pepper, sliced
- 1 cup Edamame (shelled)
- 2 stalks Green onions, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Coconut aminos (sugar-free soy sauce alternative)
- 1 tablespoon Sesame oil
- 1 tablespoon Avocado oil (or any neutral oil)
- 1 teaspoon Rice vinegar
- 1 teaspoon Toasted sesame seeds (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Drain the tofu and press it using a tofu press or by wrapping it in a clean kitchen towel and placing a heavy weight on top for 15 minutes to remove excess water.
Cut the pressed tofu into bite-sized cubes.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the tofu cubes to the pan and cook for 6–8 minutes, turning occasionally, until golden brown and slightly crispy on the outside. Remove the tofu from the pan and set it aside.
In the same pan, heat the sesame oil and add the minced garlic and grated ginger. Stir-fry for 30–40 seconds until fragrant.
Add the broccoli florets, sliced carrots, and red bell pepper to the pan. Stir-fry for 5 minutes until the vegetables are tender but still crisp.
Stir in the edamame and cook for an additional 2 minutes.
In a small bowl, whisk together the coconut aminos, rice vinegar, salt, and black pepper.
Return the tofu to the pan and pour the sauce over the stir fry. Toss everything together to ensure the tofu and vegetables are evenly coated in the sauce.
Cook for another 2–3 minutes, stirring frequently, to allow the flavors to meld together.
Remove the stir fry from the heat and sprinkle with chopped green onions and optional toasted sesame seeds for garnish.
Serve hot on its own or alongside a bowl of steamed cauliflower rice, quinoa, or zoodles for a complete sugar-free meal.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2275 mg | 99% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 26.5 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 968 mg | 74% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2476 mg | 53% | |
*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.
