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Tofu stir fry with rice on a white plate.
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5 from 5 votes

Tofu Stir Fry

This quick and easy vegan tofu stir fry is satisfying, high in protein, and perfect for a delicious weeknight dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Chinese-Inspired
Diet: Vegan
Servings: 4
Calories: 150kcal
Author: Alison Andrews

Ingredients

  • 16 ounces Extra Firm Tofu (450g)
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Ground Ginger
  • 1 teaspon Garlic Powder
  • 1 teaspoon Onion Flakes or Onion Powder
  • ⅛ teaspoon Cayenne Pepper
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Hoisin Sauce
  • 1 Tablespoon Maple Syrup
  • 10 Pieces Baby Corn Chopped
  • 1 Medium Carrot Chopped
  • 1 Green Onion Chopped
  • 1 Medium Green Bell Pepper Chopped

For Serving (Optional):

Instructions

  • Press the tofu for 15 minutes ideally using a tofu press, or by placing the tofu onto a plate, with another plate on top of it and then stacking something heavy on top, like a heavy pot. The object is to press as much water out of the tofu as possible, leaving it as firm as possible.
  • While the tofu is pressing, prepare your vegetables by chopping the baby corn, the carrot, spring onion and green bell pepper.
  • Slice the pressed tofu into cubes and then add to a frying pan with the olive oil and fry, gently turning over the tofu until it's nicely browned.
  • Add in all the chopped vegetables and fry for a minute, then add in all the spices, soy sauce, hoisin sauce and maple syrup. Keep frying and gently moving the vegetables and tofu around in the pan until the vegetables are slightly softened (but still a little crispy) and the veggies and tofu are nice and sticky from the sauce.
  • Serve with basmati rice, fresh basil, sliced cucumber and fresh lime.

Video

Notes

  1. Hoisin sauce: Check the hoisin sauce for vegan friendliness as not all brands are vegan.
  2. Gluten free: Use a gluten-free soy sauce and make sure your hoisin sauce is gluten free if you want this meal to be gluten-free.
  3. Storing: Keep leftovers stored in the fridge for 3-4 days.
  4. Nutritional information excludes rice. 

Nutrition

Serving: 1Serve | Calories: 150kcal | Carbohydrates: 15g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 465mg | Potassium: 350mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2721IU | Vitamin C: 27mg | Calcium: 58mg | Iron: 2mg