Whole30 Savory Stir-Fried Tofu with Vegetables
Elevate your Whole30 meal plan with this savory stir-fried tofu with vegetables, a vibrant and flavor-packed dish that’s as wholesome as it is satisfying. Perfectly pan-fried extra firm tofu is paired with tender-crisp vegetables like broccoli, red bell pepper, snap peas, and carrot, all coated in a savory, gluten-free sauce made from coconut aminos, rice vinegar, and a touch of arrowroot powder for thickness. Enhanced with the aromatic duo of fresh ginger and garlic, this quick and healthy recipe comes together in just 30 minutes, making it ideal for busy weeknights. Garnished with sesame seeds and green onions for a nutty crunch and burst of freshness, this nutrient-rich stir-fry is a delicious way to stick to your Whole30 goals while indulging in bold flavors.
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Recipe Information
Ingredients
- 400 grams extra firm tofu
- 2 tablespoons avocado oil
- 1 medium, sliced red bell pepper
- 2 cups broccoli florets
- 1 large, julienned carrot
- 1 cup snap peas
- 3 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 4 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon arrowroot powder
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 stalks, sliced green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Remove the tofu from its packaging, drain, and press between paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.
In a large frying pan or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the tofu cubes and pan-fry until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining tablespoon of avocado oil. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and snap peas to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the coconut aminos, rice vinegar, arrowroot powder, and water until well combined.
Return the tofu to the pan with the vegetables. Pour the sauce over the tofu and vegetables, tossing to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Season with salt and black pepper to taste.
Garnish with sesame seeds and sliced green onions before serving.
Serve the stir-fried tofu and vegetables hot. Enjoy!
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 29.8 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2971 mg | 229% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1550 mg | 33% | |
*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.
