Crispy Sesame Tofu Stir-Fry

Quick and healthy stir-fry’s with tofu and lots of green veggies are a mid-week staple in my house. It’s quick to cook and can be prepped ahead of time and the sauce is make with whole, plant-based ingredients. To save time making stir-fry sauces, I make up large amounts and freeze some off in silicone ice-cube trays so it’s ready to pop out when I need it.

This crispy tofu stir-fry is also proof that healthy plant-based meals aren’t boring or time-consuming. It’s packed with plant protein, nourishing fats and calcium. But best of all it delivers that crispy and saucy comfort food feel, without compromising your healthy eating goals.

Nutrition Highlights

• Plant Protein - tofu supports muscle repair and satiety
• Calcium - tofu + tahini contribute to bone health
• Healthy Fats - tahini provides heart-supportive fats
• Fibre - vegetables + whole grains aid digestion
• Iron - tofu is a good plant-based iron source
• Antioxidants - garlic & ginger support immune health

This recipe serves 4-6 people.

Ingredients

Tofu Base

• 2 blocks of firm tofu, approximately 600-900g
• 4 tbsp arrowroot powder
• 2 tbsp tamari
• 2 tsp garlic powder
• 1 tsp ground ginger
• Black pepper, to taste
• 2-4 tbsp extra virgin olive or avocado oil
• 4-5 cups of sliced mixed vegetables ie. onion, broccoli, carrot, capsicum, snow peas, zucchini, mushrooms, bok choy

Sesame Glaze

• 1/3 cup soy sauce or tamari
• 2 tbsp maple syrup
• 2 tbsp sesame oil
• 3 cloves minced garlic
• 1 tbsp fresh grated ginger
• 2 tbsp rice wine vinegar or lime juice
• 1 tbsp cornstarch (for thickening)
• 1/3-1/2 cup water

Instructions:

1. Remove excess moisture from tofu (key for crispiness) by pressing the blocks between two plates lined with paper towel, then cut into cubes.
2. Toss with tamari, spices, and arrowroot powder until lightly coated.
3. Cook tofu in a pan with oil over medium heat for about 10 minutes, turning as you go until all sides are crispy. TIP: cook tofu in batches if required, an overcrowded pan prevents crispiness.
4. In a separate pan stir-fry the vegetables.
5. Whisk the glaze by mixing all sauce ingredients until smooth and pourable.
6. Add the crispy tofu and sauce into the pan with the vegetables. Toss gently to combine and cook for a further 1–2 minutes until thickened.
7. Serve over brown rice, quinoa or edamame noodles.