Tofu Veggie Stir Fry
Crispy tofu, colorful veggies and a sweet and sour like sauce make this super quick and easy Tofu Veggie Stir Fry a winner. You could easily use chicken (or shrimp) instead of tofu and switch up the veggies but either way, this recipe is a keeper!
Stir-fry was one of my favorite dinners that my mom made when I was a teenager. She’d pull out her wok, cut all the veggies and prep the chicken (always chicken!) and make a sauce with ingredients I wasn’t familiar with and thicken it with a little bit of cornstarch. And rice! Uncle Bens to be specific because it’s the only rice my dad will eat. He’s particular that way.
Now that I have my own kitchen, I too love to make stir-fry for my family. Though I never make it intentionally. Stir-fry, for me, is reserved for the times when I have too many vegetables in my crisper that need using up. My stir-fry is never the same and it’s always based on what I have in my fridge.
This latest stir-fry is loosely based on a sweet and sour sauce though this is way less sweet and uses all natural ingredients. I always make a little extra sauce than necessary because I like my stir-fry a little saucy and slopping up sauce soaked rice at the end is for me like drinking the sugary milk at the end of a bowl of super sweet cereal. You know what I’m talking about, right? It’s the goods for sure!
Instead of chicken, I opted for tofu. I hear some of you groaning and asking, why tofu? Don’t worry, I’m usually with you. When tofu is cooked poorly (which it usually is) it’s almost inedible. It’s soggy and bland. But when tofu is cooked right, it’s awesome. I take an extra step to make sure this tofu is has crispy, savory edges and soaks up a little of the sauce before it’s cooked. These are savory nuggets of love. You’ll be picking them out and wondering why you’ve hated tofu all this time!
This dinner can literally be on the table in 25 minutes (as long as it takes to cook the rice) and it’s a winner all around. Healthy, comforting, perfect for the warmer weather and you’re eating the rainbow! What more could you want? 🙂
Have a great week, everyone! xo, KelleyPrint
for the sauce:
- 1 clove garlic
- 1 tablespoon grated ginger
- 2 tablespoons honey
- 6 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons fresh orange juice
- 1/4 cup water
- 1 tablespoon cornstarch
for the stir-fry
- 14 oz firm tofu
- 4 tablespoons coconut oil, divided
- 1/3 cup sliced scallions
- 1 cup sliced carrots
- 1 cup diced bell pepper
- 1 cup sliced zucchini
- 1 cup chopped broccoli
- cooked rice to serve with
- Make rice according to manufacturers directions.
- Remove tofu from package and place between two layers of paper towels (about 3-4) and place a heavy pan or lid on top. Drain the tofu for 5 minutes to release the extra liquid.
- Meanwhile make the sauce by mixing all the ingredients EXCEPT the cornstarch in a mason jar or other container with tight fitting lid; shake to combine.
- Cut the tofu into roughly a 1/2-inch dice and place it in a bowl with 3-4 tablespoons of the sauce you made.
- Heat 2 tablespoons of coconut oil in large wok over medium-high heat. Add the tofu when the wok is hot and cook 2-3 minutes per side until the tofu is crispy and brown. Remove from the wok and place it on a plate. Add the other 2 tablespoons of coconut oil to the wok and turn heat down to medium. Add the scallions and carrots and cook for 1-2 minutes. Add the zucchini and cook 1-2 minutes more. Add the broccoli and cook for 1-2 minutes.
- Add the cornstarch to the remaining sauce and mix. Turn the heat up to medium-high on the work and add the sauce to the wok. Add the tofu and cook, stirring to coat everything, for 1 minute.
- Serve stir-fry over rice.