Description
My go to weeknight stir fry! Toss together crispy tofu, brown rice, veggies, & an easy homemade sauce for a delicious vegan stir fry recipe!
Ingredients
- 350 g crispy baked tofu
- 4 cups cooked brown rice (1 cup dry)
- 1/4 cup sliced onion
- 150 g carrot, julienned*
- 1 red bell pepper, sliced*
- 150 g bok choy, sliced*
- 1/2 cup stir fry sauce
The Crispy Baked Tofu:
- 350g extra firm tofu, pressed
- 1 tbsp tamari (or soy sauce)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp nutritional yeast
The Easy Stir Fry Sauce:
- 3 tbsp tamari (or soy sauce)
- 2 tbsp maple syrup (or sweetener of choice)
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil (see notes for oil-free options)
- 1 tsp chili garlic sauce (see notes for alternatives)
- 2 tbsp water
- 1 inch fresh ginger, grated (2 g)
- 2 tsp cornstarch, or arrowroot starch (see notes for omitting)
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
*If you’re making my crispy baked tofu it can be cooked in the same amount of time as your rice. You can also slice your veggies and stir together the stir-fry sauce during this time.
The Prep:
- Cook your rice according to your package instructions.
- For the tofu: preheat your oven to 425 degrees F and prepare a baking sheet with a silicone mat or sheet of parchment paper. Cube the pressed tofu and toss with the tamari, smoked paprika, and garlic powder. Then sprinkle with nutritional yeast and stir to coat. Spread the tofu cubes on the prepared baking sheet and bake for 20 minutes until puffed up and crispy. (If your tofu was not purchased pre-pressed and you pressed excess water from it yourself, the cubes may take 30-40 minutes to get really crispy. If you want to keep them in longer to crisp up, flip the cubes at the 20 minute mark to help them crisp on the other side. They can take an additional 10-20 minutes depending on how much water was in the tofu).
- For the stir fry sauce, add all of the ingredients to a small bowl or jar and whisk or shake to combine. Set aside.
To make the stir-fry:
- Add a dash of oil, water, or broth to a large sauté pan or wok. Sauté the onion for 1-2 minutes until fragrant.
- Add the remaining sliced vegetables, season with salt and pepper, and cook for 5 -8 minutes stirring frequently. (You can cover the pan so the steam helps the veggies cook a little faster if desired.
- When the veggies are softened, add half the sauce. Ensure the heat is high enough that the sauce lightly boils. If the sauce does not bubble the cornstarch will not activate and thicken the sauce. Stir to coat the veggies and cook for 2-3 minutes.
- Add the rice, tofu, and remaining sauce. Stir to coat and cook for another 2-3 minutes so the additional sauce can thicken. When everything is warmed through and coated in sauce, remove from the heat and serve.
- Garnish with green onion, toasted sesame seeds, or crushed nuts if desired. Leftovers will keep well in an airtight container in the fridge for 3-4 days.
Notes
Approximate Cost: $8.98 Canadian ($2.25 per serving). ($3.32 for the rice and vegetables, plus $4.31 for the baked tofu and $1.35 for the sauce).
To make the stir fry sauce oil-free, replace the sesame oil with vegetable broth or aquafaba. These replacements will carry less rich flavour but the sauce will still be delicious. If you do not have chili garlic sauce you can use any hot sauce you do have and add some grated garlic or garlic powder. Alternatively red chili flakes and garlic could also achieve a similar flavour. If you do not want your sauce to thicken you can omit the starch. The sauce will stay liquid.
To curl green onion for a garnish, make long thin slices and dunk them in a bowl of ice water. The cold will make the green onion curl into a swirl that makes for an impressive garnish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Various
- Cuisine: Asian Inspired