Name: weeknight tofu veggie stir-fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2-3 servings
Ingredients: 1 package extra firm tofu, drained, pressed & cubed (see note*); 1/3 cup cornstarch or arrowroot powder; 1 package fresh or frozen stir-fry vegetables; 1 cup cooked brown rice; 1 small shallot, minced; 2-3 cloves garlic, minced; 2, 2-inch chunks of fresh ginger, minced or finely grated; 2-4 tablespoons soy sauce (more or less as desired); 1-2 tablespoons hoisin sauce (more or less as desired); Salt & pepper, to taste; Olive oil

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this quick weeknight tofu veggie stir-fry comes together in just minutes and is full of flavor. satisfying as it is easy, it’s a perfect weeknight staple.

weeknight tofu & veggie stir-fry // cait's plate

Boy have I got an easy weeknight dish for you. Coming together in about 30 minutes and using just 11 ingredients, it’s not only quick but it’s also budget-friendly.

Not only that, but you’re only really dirtying one dish (if you prep the brown rice ahead of time or use quick-cook brown rice).

It’s one of my favorite easy meals to make not only because it’s simple but also because I almost always have a bag of frozen stir-fry veggies on hand and a block of tofu in the fridge.

And don’t worry, if you’re not a tofu fan, subbing chicken or shrimp here would also work well.

There’s just nothing quite as comforting as a stir-fry on a cold winter night so this ends up heavy in the rotation for us during the cooler months.

I like to coat the tofu in cornstarch or arrowroot powder because it gives it a nice crisp on the outside when cooking in a pan. If you don’t want to do that, you can omit it.

weeknight tofu veggie stir-fry

Author: Cait
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 2–3 servings 1x
Category: dinner

Description

this quick weeknight tofu veggie stir-fry comes together in just minutes and is full of flavor. satisfying as it is easy, it’s a perfect weeknight staple.

Scale

Ingredients

1 package extra firm tofu, drained, pressed & cubed (see note*)
1/3 cup cornstarch or arrowroot powder
1 package fresh or frozen stir-fry vegetables
1 cup cooked brown rice
1 small shallot, minced
2–3 cloves garlic, minced
2, 2-inch chunks of fresh ginger, minced or finely grated
2–4 tablespoons soy sauce (more or less as desired)
1–2 tablespoons hoisin sauce (more or less as desired)
Salt & pepper, to taste
Olive oil

Instructions

Combine cubed tofu and corn starch or arrowroot powder in a bowl, tossing to combine. Set aside.
Add a drizzle of olive oil (~2 teaspoons) a large saute pan over medium-low heat and add shallot, garlic and ginger to the pan, cooking until just fragrant (~30-60 seconds)
Place tofu in a strainer and shake to remove any excess cornstarch or arrowroot powder. Add to the sauté pan and cook, tossing frequently until browned on each side.
Add veggies to the pan, cooking until they’ve reached your desired tenderness (I like mine a bit firmer, so I usually cook for about 5-7 minutes depending on whether they’re fresh or frozen).
Drizzle tofu & veggie mixture with soy sauce and hoisin sauce and toss so everything in the pan is well coated.
Remove from heat, sprinkle with salt & pepper as needed, toss to combine then top cooked brown rice with the mixture and serve.

Notes

Need to make this dish even easier? Buy your favorite packaged stir-fry sauce and toss with that rather than making your own. Simply omit the shallot, garlic, ginger, soy sauce and hoisin sauce and sub in the packaged sauce.

Keywords: dinner, stir-fry, tofu, vegetarian, vegan, gluten-free, dairy-free