Nut-Free Savory Stir-Fried Tofu with Vegetables

Bursting with vibrant colors and bold flavors, this Nut-Free Savory Stir-Fried Tofu with Vegetables is a quick, wholesome meal perfect for busy weeknights. Featuring crispy, golden-brown cubes of extra-firm tofu tossed with a medley of broccoli, red bell pepper, snap peas, and carrots, this recipe is a plant-based powerhouse packed with protein and nutrients. The umami-rich sauce, made with soy sauce, fresh ginger, and garlic, gets a glossy finish thanks to a simple cornstarch slurry, coating every bite in deliciousness. Ready in just 35 minutes, this stir-fry is entirely nut-free, making it an inclusive option for those with allergies. Serve it over steamed rice or your favorite grain for a satisfying, family-friendly dinner that’s bursting with flavor and texture. Perfect for fans of quick vegetarian and vegan recipes, this dish will be your new go-to for a nutritious meal that doesn’t skimp on taste!

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz extra-firm tofu
• 3 tbsp soy sauce
• 2 tsp sesame oil
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 medium red bell pepper
• 2 cups broccoli florets
• 1 medium carrot
• 1 small yellow onion
• 1 cup snap peas
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil
• 2 stalks scallions
• 0.5 tsp black pepper

Directions

Step 1

Drain and press the tofu to remove excess moisture. Once pressed, cut it into 1-inch cubes.

Step 2

In a small bowl, combine soy sauce and sesame oil. Set aside.

Step 3

Mince the garlic cloves and grate the ginger. Set these aside.

Step 4

Slice the red bell pepper into thin strips. Cut the carrot into thin matchsticks and slice the onion thinly.

Step 5

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.

Step 6

Add the cubed tofu to the skillet and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.

Step 7

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the ginger and garlic. Stir-fry for about 30 seconds until fragrant.

Step 8

Add the onion, red bell pepper, carrots, broccoli florets, and snap peas to the skillet. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

Step 9

In a small bowl, mix the cornstarch and water to create a slurry. Add to the skillet with the soy sauce mixture, stirring to coat the vegetables.

Step 10

Return the tofu to the skillet and toss everything together until the sauce thickens slightly and everything is well coated.

Step 11

Slice the scallions and sprinkle them over the stir-fry along with black pepper to taste.

Step 12

Serve hot accompanied by rice or your choice of grain.

Nutrition Facts

Serving size	(1176.8g)

Amount per serving	% Daily Value*
Calories	1326.7

Total Fat 86.8g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 28.6g
Cholesterol 0mg	0%
Sodium 1891.4mg	0%
Total Carbohydrate 70.5g	0%
Dietary Fiber 24.7g	0%
Total Sugars 20.6g
Protein 80.3g	0%

Vitamin D 0IU	0%
Calcium 2971.9mg	0%
Iron 18.1mg	0%
Potassium 1765.7mg	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: 56.4%

Protein: 23.2%

Carbs: 20.4%