15-Minute Tofu Stir-Fry
This tofu stir fry recipe packs a lot of flavor, protein, and veggies into one satisfying and healthy dish! Get your paper towels ready because the delicious stir fry sauce will tempt you to eat it as is! If you are watching your salt intake, you can use low sodium soy sauce instead. If you’re allergic to soy or gluten, you can use coconut aminos which can usually be found at your local Whole Foods or Trader Joe’s. Among my stir fry recipes, this is one of the easiest and tastiest.
When you stirfry tofu, you want to make sure the pan is hot. Tofu takes on the flavor of the sauce ingredients it sits in, so whether you use a garlic sauce or my tasty sauce mix, you’ll want it to be firm enough to handle it. A couple of drips of sesame oil will give it a nutty toasted flavor. The tofu cubes should hold their shape, creating an interesting mix of textures and flavors when mixed with different vegetables. You can also throw everything into an instant pot for a braised version.
This tofu recipe can be stored for leftovers and goes great on top of brown rice. If you’re looking for an even healthier keto option, then try it on top of riced cauliflower. Feel free to add bell peppers, baby corn, snap peas, shredded carrots, and even broccoli for different flavors. You could make a large batch to be portioned out for weeknight meals or lunch prep.
If you enjoyed this tofu stir fry recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!
Try it on your own!
15-Minute Tofu Stir-Fry
- Mix together the ingredients for the sauce and set aside. Taste the sauce before adding in the arrowroot. If you prefer it to be less salty, add fresh lime or more rice vinegar to taste.
- Set a nonstick skillet on medium-high heat. Add tofu cubes and sear for 5 to 7 minutes until the edges are brown.
- Toss in the veggies and shake the pan around so everything is coated in oil and the veggies begin to sear as well. Cook for an additional 3 to 5 minutes, until the veggies begin to soften, we want them crisp-tender.
- Reduce the heat and pour in the sauce. The sauce should immediately thicken so shake the pan to coat the ingredients in the sauce.
- Remove the skillet from the heat and add sesame oil. Shake the skillet to toss and then garnish.
- Enjoy this with jasmine rice or brown rice. Since it is the fall season, I enjoyed mine with leftover winter squash. AMAZING!
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