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Vegan Tofu Stir Fry

Vegan Tofu Stir Fry


Tofu and Vegetables:

  • 1 medium package firm or extra firm tofu
  • 1 cup green beans (chopped)
  • 1 cup carrots (diced
  • 1 cup baby corns
  • 1 cup kale (chopped)
  • 2 tablespoons toasted sesame oil (or peanut or coconut)


  • 1/4 cup low-sodium, gluten-free tamari soy sauce
  • 1 tablespoon fresh ginger (grated)
  • 2 tablespoons brown sugar (or coconut sugar)
  • 1 tablespoon agave nectar


  • Brown rice to taste


  1. Preheat oven to 400 degrees F. Remove tofu from package. Drain and place between two thick paper towels. Then place a plate or bowl on top along with something heavy like a book.
  2. Let tofu dry for about 15 minutes, changing paper towels if they get too wet. Slice tofu into cubes.
  3. Arrange tofu on baking sheet and bake for total of 30-35 minutes, flipping once halfway through to ensure even cooking.
  4. Once tofu is golden brown and a bit firm, remove from the oven and set out to dry.
  5. In small mixing bowl, whisk together all sauce ingredients. Set aside.
  6. Place pan on medium heat, add sesame oil. Next, add veggies and toss to coat.
  7. Cook 5-7 minutes, stirring often. When vegetables are softened and have some color, add sauce and stir. Then add tofu and stir for another 3-5 minutes.
  8. Serve over brown rice.


  • Recipe courtesy of Good to Glow - Feel-Good Food by Tali Shine and Steph Adams, published by teNeues
  • Image credit: Patrycia Lukas


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