Vegan Tofu Vegetable Stir Fry

5 from 1 vote

Add this vegan tofu vegetable stir fry to your weeknight dinner rotation - it's that simple! I whip it up in two pans, one for the tofu and the other for the veggies for even faster prep.

Prep Time15

Cook Time20

Total Time35

Course: Entree, Main Dish, Stir Fry, Vegan

Cuisine: Asian-inspired, Vegan

Servings: servings

Calories: 540kcal

Author: Deborah Murphy

Ingredients

16 ounce package extra firm tofu drained
2 tablespoons canola oil divided
1/2 tablespoon sesame oil
2 small heads broccoli ~ 18 oz., chopped
1 red bell pepper cut into strips
3 carrots peeled, cut into strips
4 ounces cremini mushrooms chopped
2 tablespoons water
3 tablespoons reduced sodium soy sauce
2 tablespoons sriracha
2 cloves garlic minced
1/2 inch fresh ginger peeled and grated
1 cup frozen peas
1/2 cup cashews
To Serve: brown rice sriracha sauce

Instructions

Cut the tofu in half long ways, wrap in paper towels and press under a heavy object for 15 minutes. Cut into 1" cubes.
Heat 1 tablespoon of the oil in a non-stick skillet and add the tofu. Let tofu cook for 3 minutes on one side until golden brown. Gently turn onto the next side and repeat until most every side is golden brown. (I usually do 4 sides.)
To cook the vegetables, add the other 1 tablespoon of canola oil and sesame oil into a large, deep skillet. Add the broccoli, pepper, carrots, mushrooms and water. Toss and cook for 1 minute then cover and cook for 10 minutes.
Remove the lid and add the soy sauce, sriracha, garlic, ginger, black pepper, peas, and cashews. Cook for 3-4 minutes or until peas are thawed and any liquid is cooked off.
Toss in the tofu right before serving. Serve with brown rice and additional sriracha sauce.

Nutrition