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.
- 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
- 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.
- 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