Paleo Stir-Fried Tofu with Vegetables

Discover the perfect balance of flavor and nutrition with this Paleo Stir-Fried Tofu with Vegetables, a wholesome, plant-based twist on a classic stir-fry. Featuring crispy, golden tofu coated in arrowroot powder and stir-fried in aromatic coconut oil, this recipe is packed with vibrant, nutrient-rich vegetables like broccoli, red bell pepper, carrots, and zucchini. Enhanced with a savory, Paleo-friendly sauce made from coconut aminos and apple cider vinegar, each bite is infused with the warm, zesty notes of fresh ginger and garlic. Garnish with sesame seeds and green onions for added texture and a burst of color. Ready in just 40 minutes, this dish is a satisfying standalone meal or pairs beautifully with cauliflower rice for a complete, clean-eating experience. Perfect for those seeking a gluten-free, soy-free, and dairy-free dinner option!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 block (14 ounces) extra-firm tofu
• 3 tablespoons arrowroot powder (for coating tofu)
• 2 tablespoons coconut oil
• 2 cups broccoli florets
• 1 large red bell pepper, thinly sliced
• 1 large carrot, julienned or thinly sliced
• 1 medium zucchini, sliced into half-moons
• 3 stalks green onions, chopped
• 3 tablespoons coconut aminos (Paleo-friendly soy sauce substitute)
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon sesame oil (optional, for garnish)
• 1 teaspoon sesame seeds (optional, for garnish)

Directions

Step 1

Begin by pressing the tofu: Remove the tofu from its package and wrap it in a clean kitchen towel. Place a heavy object, such as a skillet, on top, and let it sit for 15 minutes to extract the excess water.

Step 2

While the tofu is being pressed, prepare the vegetables by washing, chopping, and slicing as needed.

Step 3

Once the tofu is pressed, cut it into 1-inch cubes. Toss the cubes in arrowroot powder to lightly coat them on all sides.

Step 4

In a large non-stick skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the coated tofu cubes and cook for 4-5 minutes on each side, or until golden and crispy. Remove the tofu from the skillet and set it aside on a plate.

Step 5

In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.

Step 6

Add the broccoli, red bell pepper, carrot, and zucchini to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.

Step 7

In a small bowl, mix the coconut aminos and apple cider vinegar to create the sauce. Pour this mixture into the skillet and stir well to coat the vegetables evenly.

Step 8

Return the crispy tofu to the skillet and toss everything together gently. Cook for an additional 1-2 minutes to heat through and combine flavors.

Step 9

Turn off the heat and garnish with sesame oil and sesame seeds if desired. Sprinkle chopped green onions on top.

Step 10

Serve immediately as a standalone dish or over cauliflower rice for a complete Paleo meal.

Nutrition Facts

Serving size	(1212.3g)

Amount per serving	% Daily Value*
Calories	1198.8

Total Fat 67.1g	0%
Saturated Fat 29.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 1007.5mg	0%
Total Carbohydrate 84.6g	0%
Dietary Fiber 23.5g	0%
Total Sugars 30.3g
Protein 75.4g	0%

Vitamin D 0IU	0%
Calcium 2946.0mg	0%
Iron 15.5mg	0%
Potassium 2281.9mg	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: 48.5%

Protein: 24.2%

Carbs: 27.2%