Category: Tofu recipes

Quick Vegetable Stir Fry

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This quick and easy dish taken from “SmartintheKitchen.com” can be served alone or over rice or noodles. I added baked tofu (using the Easiest Crispy Tofu Recipe) but you could serve it with your favorite protein substitute (like seitan, etc.). Use fresh vegetables if you have then (like peppers, mushrooms, carrots, asparagus, etc) – but frozen stir fry mix is just as good and faster. This recipe takes about 20 minutes – but add another 25 – 30 minutes if making the crispy tofu too. Serves 4 – 6

Quick Vegetable Stir Fry with Crispy Tofu

Ingredients:

  • 1 Tbsp coconut oil or avocado oil
  • 1 package frozen stir fry mix, without sauce
  • 1 package frozen broccoli, without sauce
  • 5 green onions, cut on diagonally into then slices
  • 1-inch piece of ginger, peeled and finely grated (I use ginger paste from a tube – available at Aldi)
  • 3 garlic cloves, minced (about 1 Tbsp)
  • 1/3 cup tamari (gluten-free soy sauce), soy sauce or coconut aminos (or more to taste)
  • Sesame seeds, cilantro leaves or green onion (optional garnish)

Crispy Tofu Ingredients:

  • 1 14 oz block of Extra Firm Tofu (if using)
  • 2 Tbsp of Nutritional Yeast
  • 1 Tbsp Reduced-sodium Soy Sauce or Tamari

Instructions:

  1. If using crispy tofu – follow directions below (takes 45+ minutes – but can be baking while you make the vegetable stir fry).
  2. In a large fry pan over medium-high heat, add 2 Tbsp coconut oil or avocado oil.
  3. Add green onions, ginger and garlic and sauce until fragrant, about 2 minutes.
  4. Add both bags of frozen vegetables and cook until tender. Don’t worry about defrosting them, just add them frozen and let the pan do the work.
  5. Once vegetables have softened and thawed, add the tamari or soy sauce and taste for seasoning.
  6. Add crispy tofu if it is ready (see recipe below).
  7. Garnish with sesame seeds, fresh green onion slices or cilantro if you’d like.

Instructions for “the Easiest Crispy Tofu Recipe” (taken from “FrommyBowl.com“)

I don’t often make tofu to be perfectly honest (it tends to be mushy). The good news is – I finally found a very easy and fool-proof way to make crispy tofu that actually tastes good!

  1. Preheat the oven to 425 degrees
  2. Cut tofu into 16 cubes (about 1″)
  3. Add tofu to a large bowl and add 1 Tbsp of Soy Sauce or Tamari toss with spatula.
  4. Add Nutritional Yeast and gently mix until coated (add more Nutritional Yeast or extra seasoning to taste.
  5. Transfer coated tofu cubes to a baking sheet lined with a silicone mat, leaving space between the cubes. Bake on the top rack to the oven for 20 minutes, then carefully flip the cubes. Bake for another 20 – 30 minutes, depending on how crispy you like your tofu. Leftovers will last in the fridge for up to one week.

Thai Peanut Bowl with Tofu and Asparagus

If you like Thai cuisine, I think you will enjoy this recipe with crunchy fresh asparagus and a delicious peanut butter sauce. I’m not a huge fan of tofu – but this is one of the best tofu dishes I have ever tasted! It is taken from One Dish Vegan by Robin Robertson. I really like this cook book for it’s simple and varied recipes that are easy to follow and use easy to find ingredients. This simple to follow recipe took us only about 30 minutes to make. It makes about 4 servings and the leftovers are delicious.

Thai Peanut Bowl with Tofu and Asparagus

Ingredients:

  • Sample ingredients
  • 1/4 cup creamy peanut butter
  • 1 Tbsp rice vinegar
  • 3 Tbsp wheat-free Tamari (or soy sauce)
  • 1 tsp ketchup
  • 1/2 tsp natural sugar
  • 2 tsp Asian chili paste, or to taste (I use Pad Thai sauce)
  • 1/2 cup unsweetened coconut milk or almond milk
  • 1 Tbsp vegetable oil
  • 14 oz extra-firm tofu, well drained, blotted dry, and cut into 1/2 inch dice
  • 6 scallions (green onions) chopped
  • 3 garlic cloves, minced (1 1/2 tsp)
  • 1 1/2 tsp grated fresh ginger
  • 1/2 cup water
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 12 cherry or grape tomatoes, halved
  • Cooked jasmine rice (or instant brown rice), for serving
  • 2 Tbsp crushed unsalted roasted peanuts
  • 2 Tbsp chopped fresh Thai basil (or regular basil)
Chopped asparagus and sautéed tofu

Directions:

  1. Prepare jasmine or other rice according to directions on package (make enough for 4 servings). Note: Jasmine rice will take about 40 minutes to cook.
  2. In a small bowl, whisk together the peanut butter, vinegar, 1 Tbsp of the tamari, the ketchup, sugar, and chili paste until well blended. Stir in the coconut milk, then taste and adjust the seasonings if needed. Set aside.
  3. Heat the oil in a large skillet or wok over medium-high heat. Add the tofu and sauté until browned (about 7 minutes). Add the scallions, garlic, ginger, and the remaining 2 Tbsp tamari, and stir-fry for 1 minute. Remove the tofu mixture from the skillet and keep warm.
  4. Pour the water into the same skillet over high heat, add the asparagus and stir-fry until just tender, about 5 minutes. Stir in the reserved tofu mixture, about half of the peanut sauce, and the cherry tomatoes, and toss gently to heat through. Serve at once over hot cooked rice. Drizzle the remaining peanut sauce over the top of each serving and sprinkle with the chopped peanuts and basil.
Peanut sauce and tofu mixture

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