Gluten-Free Tofu Stir-Fry
This vibrant and satisfying Gluten-Free Tofu Stir-Fry is a perfect weeknight dinner that’s packed with flavor, nutrition, and just the right amount of crunch! Featuring crispy, pan-fried tofu coated in a savory tamari-based sauce, this recipe pairs perfectly with a colorful medley of fresh vegetables like broccoli, red bell pepper, carrots, and snap peas. The zesty combination of garlic, ginger, and gluten-free hoisin sauce adds a punch of umami, while sesame oil and seeds bring a subtle nuttiness to the dish. Ready in just 35 minutes, this wholesome stir-fry is ideal for busy weeknights and can be served over rice or gluten-free noodles for a complete, crowd-pleasing meal. Whether you’re gluten-free or simply looking for a nourishing plant-based dinner, this recipe is sure to become a new favorite.
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Ingredients
- 14 oz firm tofu
- 3 tbsp tamari (gluten-free soy sauce)
- 2 tsp sesame oil
- 2 tbsp cornstarch
- 2 cups broccoli florets
- 1 large red bell pepper
- 1 medium carrot
- 1 cup snap peas
- 3 small garlic cloves
- 1 tbsp ginger, fresh and grated
- 2 tbsp olive oil or avocado oil
- 1 tbsp rice vinegar
- 2 tbsp gluten-free hoisin sauce
- 1 tbsp sesame seeds
- 3 stalks green onions, sliced
- 2 cups cooked rice or gluten-free noodles (for serving)
Directions
Step 1
Press the tofu: Wrap the block of firm tofu in a clean kitchen towel and place a heavy pan on top. Let it press for 10-15 minutes to remove excess moisture.
Step 2
Cut the tofu into 1-inch cubes and toss them in a bowl with 1 tablespoon of tamari and 2 tablespoons of cornstarch. This step helps the tofu become crispy.
Step 3
Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes and pan-fry for about 2-3 minutes on each side until golden and crispy. Remove the tofu and set aside.
Step 4
Prepare the vegetables: Cut the broccoli into bite-sized florets, thinly slice the red bell pepper, peel and julienne the carrot, and trim the snap peas.
Step 5
In the same skillet, heat another tablespoon of oil over medium-high heat. Add the garlic and ginger, stirring until fragrant, about 30 seconds.
Step 6
Add the broccoli, red bell pepper, carrot, and snap peas to the skillet. Stir-fry for 5-6 minutes, until the vegetables are tender but still vibrant and crisp.
Step 7
In a small bowl, whisk together the remaining 2 tablespoons of tamari, 2 teaspoons of sesame oil, 1 tablespoon of rice vinegar, and 2 tablespoons of gluten-free hoisin sauce to make the stir-fry sauce.
Step 8
Return the tofu to the skillet with the vegetables. Pour the stir-fry sauce over the tofu and vegetables. Toss well to ensure everything is coated and cook for an additional 2-3 minutes.
Step 9
Remove from heat and sprinkle with sesame seeds and sliced green onions.
Step 10
Serve the stir-fry hot over cooked rice or gluten-free noodles. Enjoy your gluten-free tofu stir-fry!
Nutrition Facts
| Serving size | (1589.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1760.5 |
| Total Fat 81.4g | 0% |
| Saturated Fat 11.4g | 0% |
| Polyunsaturated Fat 13.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3602.6mg | 0% |
| Total Carbohydrate 197.6g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 33.5g | |
| Protein 75.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 904.2mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 1577.6mg | 0% |
Source of Calories