Ingredients
Tofu and Vegetables
- 1 (14-ounce) block extra firm tofu (pressed if needed)
- 2 medium carrots (sliced)
- ½ medium red onion (diced)
- 1 cup broccoli florets
- 1 bell pepper (seeded and chopped)
- 1 cup chopped kale (optional)
Sauce
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hot sauce (chili garlic sauce or sriracha recommended)
- 1 clove garlic (grated)
- 1 teaspoon arrowroot powder or cornstarch
Other Ingredients
- 2 tablespoons olive oil
- 2 cups cooked white rice (or quinoa)
Instructions
- Press the Tofu: If your tofu is soft or watery, place it on a paper towel-lined plate, cover with another paper towel, and weight it down with something heavy like cookbooks or a pan. Let it press for at least 30 minutes to remove excess moisture. Drain and cut the tofu into cubes.
- Sauté Vegetables and Tofu: Heat a skillet over medium heat and add 1 tablespoon olive oil. Add the cubed tofu, sliced carrots, diced onion, broccoli florets, and chopped bell pepper to the skillet. Pour in a splash of water and 1 tablespoon of the soy sauce. Cover and cook for about 5 minutes until the vegetables are tender-crisp and tofu is heated through. Stir to combine.
- Prepare and Add Sauce: In a bowl, whisk together the remaining 3 tablespoons soy sauce, rice vinegar, hot sauce, grated garlic, and arrowroot powder until smooth. Pour this sauce over the tofu and vegetables in the skillet. Cook for an additional 1 to 2 minutes, stirring constantly, until everything is evenly coated and the sauce has thickened slightly.
- Serve: Remove from heat and serve the stir-fry immediately over cooked white rice or quinoa. Optionally, stir in chopped kale at the end for extra greens.
Notes
- Pressing tofu improves texture by removing excess water and helps it crisp up better when cooked.
- Adjust the amount of hot sauce based on your preferred spice level.
- Arrowroot powder or cornstarch helps thicken the sauce for better coating.
- Kale is optional but adds extra nutrients and color.
- For a gluten-free meal, be sure to use gluten-free soy sauce or tamari.
- Prep Time: 10 minutes (plus 30 minutes pressing tofu)
- Cook Time: 15 minutes
- Category: Stir Fry
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
