Tofu Stir Fry

Tofu Stir Fry

My busy mum lunch on repeat! 🌿💛 Simple, high protein, full of veggies and done in under 30 minutes. One pan. All the flavour. Easy. Delicious. Done. 🙌

About Me

I am Kanika.

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As you browse through, you will find recipes that are healthy, quick and achievable, and made with simple and seasonal ingredients, more importantly, that you will love to cook!

Here, you will find tips that can make your life easy. With a focus on meals that you can cook once and eat twice. There are recipes for 30 min meals that you can whip up on those busy nights when time is limited, but you still want to prepare healthy home cooked food for the family.

I hope my little corner of the internet brings you joy and gets you inspired to get into the kitchen.

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Ingredients

  • 1 extra-firm tofu, cut into cubes
  • 1 tablespoons cornstarch (for tofu coating)
  • 2 tablespoons avocado oil (or vegetable oil)
  • 1 red onion, sliced
  • 2 garlic cloves, finely chopped
  • 1 cups broccoli florets (optional)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green pepper, sliced
  • 0.5 cabbage, finely sliced
  • 2 carrots, shredded or julienned
  • 3 tablespoons soy sauce (use gluten-free if needed)
  • 0.5 tablespoons rice vinegar
  • 1 teaspoons hoisin sauce
  • 1 teaspoons sesame oil
  • 0.5 teaspoons sriracha
  • 1 tablespoons cornstarch (for sauce)
  • 2 green onions, chopped (to garnish)
  • 1 tablespoons sesame seeds (to garnish)

Method

1. Whisk the Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sesame oil, sriracha, until completely smooth. Set aside.

2. Prep & Crisp the Tofu

Toss your cubed tofu in 1 tablespoon of cornstarch until evenly coated. Heat the avocado oil in a large pan or wok over medium-high heat. Add the tofu and cook for 2–3 minutes per side until golden and beautifully crispy. Remove the tofu from the pan and set aside.

3. Flash-Fry the Veggies

Add a tiny splash of extra oil to the same pan if needed. Drop in the garlic and red onion, sautéing for 1 minute until fragrant. Toss in the broccoli, bell peppers, cabbage, and carrots. Sauté for a few minutes until the veggies are slightly tender but still retain a vibrant, crisp bite.

4. Bring It All Together

Lower the heat slightly and add the crispy tofu back into the pan with the vegetables. Give your sauce a quick stir, then pour it over everything. Toss vigorously for 1–2 minutes until the sauce thickens and glazes the tofu and veggies beautifully.

5. Garnish and Serve

Remove from the heat. Top with chopped green onions and sesame seeds. Serve steaming hot on its own, over fluffy rice, or with your favorite noodles!

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