Whole30 Savory Stir-Fried Tofu with Vegetables

Elevate your weeknight meals with this Whole30 Savory Stir-Fried Tofu with Vegetables—a quick, healthy, and flavor-packed dish that's as satisfying as it is nutritious. Perfectly golden tofu cubes are stir-fried alongside a vibrant medley of broccoli, red bell pepper, carrots, and snap peas, creating a crave-worthy balance of textures and colors. The bold yet wholesome sauce, made with coconut aminos and a hint of rice vinegar, clings to every bite thanks to a light thickener of arrowroot powder. Infused with the aromatic duo of garlic and fresh ginger, this tofu stir-fry is both Whole30-compliant and naturally gluten-free, perfect for clean eating. Topped with sesame seeds and green onions for a final touch of crunch and zest, this one-pan wonder is ready in just 30 minutes and pairs beautifully with cauliflower rice or enjoyed on its own for a satisfying vegan meal.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams extra firm tofu
• 2 tablespoons avocado oil
• 1 medium, sliced red bell pepper
• 2 cups broccoli florets
• 1 large, julienned carrot
• 1 cup snap peas
• 3 cloves, minced garlic
• 1 tablespoon, grated fresh ginger
• 4 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon arrowroot powder
• 2 tablespoons water
• 1 tablespoon sesame seeds
• 2 stalks, sliced green onions
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Remove the tofu from its packaging, drain, and press between paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.

Step 2

In a large frying pan or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the tofu cubes and pan-fry until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.

Step 3

In the same pan, add the remaining tablespoon of avocado oil. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.

Step 4

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

Step 5

In a small bowl, whisk together the coconut aminos, rice vinegar, arrowroot powder, and water until well combined.

Step 6

Return the tofu to the pan with the vegetables. Pour the sauce over the tofu and vegetables, tossing to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.

Step 7

Season with salt and black pepper to taste.

Step 8

Garnish with sesame seeds and sliced green onions before serving.

Step 9

Serve the stir-fried tofu and vegetables hot. Enjoy!

Nutrition Facts

Serving size	(1123.8g)

Amount per serving	% Daily Value*
Calories	1135.4

Total Fat 67.4g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 2430.6mg	0%
Total Carbohydrate 63.3g	0%
Dietary Fiber 24.4g	0%
Total Sugars 29.8g
Protein 77.7g	0%

Vitamin D 0IU	0%
Calcium 2970.6mg	0%
Iron 17.8mg	0%
Potassium 1550.3mg	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: 51.8%

Protein: 26.6%

Carbs: 21.6%