Gluten Free Garlic-Ginger Tofu Stir-Fry

Total time55 min

Prep time20 min

Cook time20 min

This stir-fry delivers everything you want from a weeknight dinner — crispy golden tofu, vibrant vegetables, and a glossy, punchy sauce built from tamari, fresh ginger, and garlic. The key swap that makes this work without wheat is tamari in place of regular soy sauce, which gives you all that deep, savory flavor without any gluten hiding in the bottle. Pressing the tofu well and coating it in cornstarch before pan-frying is the move that gets you those satisfying, crackling edges that hold up beautifully once the sauce goes in. Broccoli, snap peas, and red bell pepper bring color and crunch, and the whole thing comes together in under 30 minutes from start to finish. It serves four, making it a solid option for a family dinner or meal prep that reheats well over rice. The sauce thickens right in the pan and clings to every piece, so each bite is coated in that sweet-savory, slightly spicy glaze. Finish it with scallions and sesame seeds and it looks as good as it tastes.

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu Wildwood Organic Extra Firm Tofu
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2 tbsp cornstarch
½ tsp salt
2 tbsp neutral oil, divided (such as avocado oil or canola oil)

For the sauce

3 tbsp tamari
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp pure maple syrup or honey
1 tsp cornstarch
¼ tsp red pepper flakes

For the stir-fry

4 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1 red bell pepper, thinly sliced
2 cups broccoli florets
1 cup snap peas, trimmed

For serving

2 tsp sesame seeds (optional)
2 scallions, thinly sliced (optional)
3 cups cooked white rice, for serving

Instructions

1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan, for at least 15 minutes until the surface feels dry to the touch. Cut the pressed tofu into 1-inch cubes.
2
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, maple syrup, 1 tsp cornstarch, and red pepper flakes until smooth. Set the sauce aside.

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