Whole30 Delicious Stir-Fried Tofu
Elevate your healthy eating routine with Whole30 Delicious Stir-Fried Tofu, a vibrant and flavorful dish that's perfect for those following Whole30 or seeking a nutritious, plant-based meal. This recipe features golden, crispy extra-firm tofu paired with a colorful medley of vegetables—red bell pepper, carrot, and broccoli florets—sautéed to tender perfection. Infused with aromatic fresh garlic and ginger, and tossed in coconut aminos and sesame oil, every bite bursts with well-rounded savory and slightly sweet notes. A touch of red pepper flakes adds a hint of spice, while green onions provide a refreshing garnish. Quick to prepare in under 35 minutes, this satisfying stir-fry is packed with protein and nutrients, making it a wholesome, dairy-free, gluten-free, and soy-free dinner option. Serve it as a standalone meal or alongside cauliflower rice for a complete Whole30 experience!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 0.25 cup coconut aminos
- 2 tbsp olive oil
- 1 large red bell pepper, sliced
- 1 medium carrot, julienned
- 1.5 cups broccoli florets
- 3 cloves fresh garlic, minced
- 1 tbsp fresh ginger, grated
- 2 stalks green onions, sliced
- 1 tsp sesame oil
- 0.5 tsp red pepper flakes
- 0.25 tsp sea salt
- 0.25 tsp black pepper, freshly ground
Instructions
Press the tofu: Place the tofu block on a plate lined with a paper towel. Top with another paper towel and place a heavy pan on top to remove excess moisture. Leave it to press for about 15 minutes.
While the tofu is pressing, prep the vegetables: Slice the red bell pepper, julienne the carrot, cut broccoli into bite-sized florets, mince the garlic, grate the ginger, and slice the green onions.
After pressing, cut the tofu into 1-inch cubes.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu cubes in a single layer, making sure they do not touch each other. Cook, turning occasionally, until the tofu is golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Add the sliced red bell pepper, julienned carrot, and broccoli florets to the skillet. Stir-fry the vegetables for about 5-6 minutes until they are bright and tender-crisp.
Return the tofu to the skillet, lower the heat to medium. Stir in the coconut aminos and sesame oil, tossing everything to coat evenly.
Season with red pepper flakes, sea salt, and black pepper. Cook for an additional 2-3 minutes to let the flavors meld together.
Remove from heat and garnish with sliced green onions. Serve hot.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1802 mg | 78% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 26.1 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2843 mg | 219% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1599 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.
