Gluten-Free Stir-Fried Vegetables with Tofu

Bursting with vibrant colors and bold flavors, this Gluten-Free Stir-Fried Vegetables with Tofu recipe is a quick, nutritious, and utterly satisfying meal perfect for weeknight dinners. Tender-crisp broccoli, carrots, red bell peppers, and sugar snap peas are stir-fried to perfection alongside golden-brown tofu, all coated in a savory homemade sauce made with tamari, sesame oil, and a hint of ginger. This easy recipe comes together in just 30 minutes and is entirely gluten-free, making it a fantastic option for those with dietary restrictions. Serve it over steamed rice or gluten-free noodles, and top with sesame seeds and green onions for a wholesome, restaurant-quality meal that you can enjoy from the comfort of home.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 2 cups Broccoli florets
• 1 large Carrot, thinly sliced
• 1 medium Red bell pepper, sliced
• 1.5 cups Sugar snap peas
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 3 tablespoons Tamari (gluten-free soy sauce)
• 2 tablespoons Sesame oil
• 1 tablespoon Rice vinegar
• 1 teaspoon Cornstarch
• 3 tablespoons Vegetable stock
• 2 tablespoons Vegetable oil
• 1 teaspoon Sesame seeds (optional, for garnish)
• 1 stalk Green onions, sliced (optional, for garnish)

Directions

Step 1

Press the firm tofu to remove excess moisture. Place it between two plates and weigh it down with a heavy object. Let it sit for 15 minutes, then cut the tofu into 1-inch cubes.

Step 2

In a small bowl, whisk together the tamari, sesame oil, rice vinegar, cornstarch, and vegetable stock. Set the sauce mixture aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side until golden brown. Remove the tofu from the pan and set aside.

Step 4

Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the minced garlic and grated ginger, and cook for 30 seconds until fragrant.

Step 5

Add the broccoli florets, sliced carrot, red bell pepper, and sugar snap peas to the skillet. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.

Step 6

Return the cooked tofu to the skillet with the vegetables. Pour the sauce mixture over the tofu and vegetables, stirring well to coat everything evenly.

Step 7

Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the vegetables and tofu.

Step 8

Remove the skillet from heat. Garnish with sesame seeds and sliced green onions, if desired, before serving.

Step 9

Serve hot over steamed rice or gluten-free noodles for a complete meal.

Nutrition Facts

Serving size	(1248.9g)

Amount per serving	% Daily Value*
Calories	1210.2

Total Fat 75.5g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 28.6g
Cholesterol 0mg	0%
Sodium 3301.0mg	0%
Total Carbohydrate 81.9g	0%
Dietary Fiber 29.9g	0%
Total Sugars 29.4g
Protein 69.9g	0%

Vitamin D 0IU	0%
Calcium 859.0mg	0%
Iron 13.6mg	0%
Potassium 1525.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 21.7%

Carbs: 25.5%