BHA & BHT Free Vegan Tofu & Vegetable Stir-Fry
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 block (14 oz) extra-firm tofu, pressed and cut into ¾-inch cubes
- 3 tbsp neutral oil (such as avocado oil or canola oil), divided
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 medium carrot, thinly sliced on the diagonal
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
For the sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- ¼ tsp red pepper flakes (optional)
For serving
- 2 cups cooked white or brown rice, for serving
- 2 tsp sesame seeds, for serving (optional)
- 2 green onions, thinly sliced, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, cornstarch, and red pepper flakes (if using) until the cornstarch is fully dissolved. Set aside.
- 2
Heat 2 tbsp of the neutral oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden and crisp. Flip and cook for another 2–3 minutes, until golden on the second side. Transfer the tofu to a plate and set aside.
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