Tofu Veggie Stir Fry

This recipe happened because I was too lazy to go to the grocery store. Whether you’ve just stocked up on a ton of fresh veg or are trying to salvage produce that has passed its prime at the end of the week, veggie stir-fry is always a good option. It’s another one of those meals that comes together in half an hour or less, maybe even 15 minutes if you’re a speedy chef.

When it comes to tofu, you either love it or you hate it. I used to hate it because it was bland and the texture was weird. The KEY is pressing the tofu (if you’re using firm/extra firm) and either marinating it or cooking it in a sauce for about 10 minutes.

The beauty of making stir-fry is that you can add whatever your heart desires. Not a fan of broccoli? Use another vegetable instead! These are just the veggies I happened to have in my fridge.

tofu veggie stir-fry · [serves two]

1/2 block extra firm tofu
3/4 cup low/no sodium vegetable broth
your choice of vegetables: I used 1 small head of broccoli, 1/2 an onion, 1/2 a bell pepper, and 1 stalk of celery
soy sauce/tamari
veggie hoisin sauce
salt & pepper, as needed
garlic powder
sesame oil, optional
sesame seeds, optional

– P R E S S –

Press the tofu to remove excess water: wrap your tofu in paper towel and place on a plate. Place a heavy object on top and allow to sit for about 15 minutes, changing the paper towel as needed.

Doing so will allow the tofu to absorb flavour better. Chop the tofu into even bite-sized cubes and set aside.

– C H O P & S A U T É –

Heat a wok or large frying pan over medium-high heat. Chop all the vegetables into similar bite-sized pieces.

Add a drizzle of sesame oil if you’re using it and add the veggies. Add a splash of the veggie stock to help cook the vegetables. Cook until tender but still crunchy.

Remove from the pan and set aside.

– S I M M E R –

Add the remaining vegetable stock, a splash of soy sauce, a pinch of garlic powder, and a squeeze of hoisin sauce to the frying pan. Stir until combined and adjust seasonings as necessary.

Add the tofu and simmer for 5-8 minutes, being sure to stir and flip the tofu every so often to ensure it thoroughly absorbs the sauce. After most of the liquid has absorbed, stir in the cooked veggies.

– S E R V E –

Serve over your favourite grain or noodles and garnish with sesame seeds.

Follow me on Instagram for more plant based eats, and don’t forget to upload a photo if you decide to make this or another one of my recipes!

J.F

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