Tofu Stir Fry
Vegan Tofu Stir Fry Recipe - Asian fried tofu with vegetables, cashews, scallions, and basmati rice! A healthy, protein-rich, and quick Asian main dish!
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Servings :
Calories : 580kcal
Ingredients
- ⅔ cup (130 g) basmati rice
Tofu
- 7 oz (200 g) extra firm tofu
- ½ tbsp soy sauce
- 1 tsp sesame oil
Tofu Stir-Fry
- 1 tbsp oil
- 2 tbsp ginger minced
- 2 stalks lemongrass minced
- 1 cup (180 g) broccoli florets roughly chopped
- 1 carrot in thin slices
- 1 red bell pepper sliced
- 2 scallion sliced
- ¼ cup (40 g) cashew nuts roughly chopped → optional: toast them for 5 minutes in a skillet without oil
Stir-Fry Sauce
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp vegatarian mushroom stir-fry sauce see notes for substitution
- 1 lime only juice
- 1 tsp cornstarch
Instructions
- Rice: Cook the rice according to the package instructions. → I only cook my rice in a rice cooker! Makes truly the best rice!
- Tofu: Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Slice in cubes and toss it with soy sauce and sesame oil in a small bowl or tupperware.
- Heat a skillet with 1 tbsp oil and fry tofu for 5 minutes, flipping occasionally. Set aside.
- Stir-Fry: In the same skillet, add 1 tbsp oil, ginger, and lemongrass, sauté for 2 minutes. Add broccoli, carrot, and bell pepper and stir-fry for 5 minutes over medium-high heat.
- Mix all ingredients for the sauce in a small bowl and add it with the tofu to the skillet. Cook for another few minutes until the sauce has slightly thickened. Stir in cashew nuts and scallion.
- Serve with basmati rice and feel free to top with sliced chili pepper and sesame seeds!
Notes
- Leftovers can be stored for up to 3 days stored in an airtight container in the refrigerator.
- Reheat in a pot over medium heat or in the microwave.
- Vegetables: This recipe is highly adaptable. Use your favorite veggies such as zucchini, mushrooms, bok choy.
- Mushroom sauce is the vegetarian pendant to Oyster sauce and can be bought in any Asian grocery store (often called "Mushroom Vegetarian Stir-Fry Sauce, Vegetarian Stir-Fry Sauce, or Mushroom Soy Sauce") Substitute with 1 tbsp of soy sauce and 1 tbsp of sweet soy sauce. Or use 2 tbsp vegetable broth or 1 tbsp soy sauce instead.
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Nutrition
Calories: 580kcal | Carbohydrates: 84g | Protein: 22g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 2374mg | Potassium: 996mg | Fiber: 6g | Sugar: 14g | Vitamin A: 7379IU | Vitamin C: 131mg | Calcium: 133mg | Iron: 6mg