Add 3 bottles to cart and pay for just 1. Discount applied automatically.
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:
- Remove excess moisture from tofu (key for crispiness) by pressing the blocks between two plates lined with paper towel, then cut into cubes.
- Toss with tamari, spices, and arrowroot powder until lightly coated.
- 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.
- In a separate pan stir-fry the vegetables.
- Whisk the glaze by mixing all sauce ingredients until smooth and pourable.
- 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.
- Serve over brown rice, quinoa or edamame noodles.