Tofu Stir Fry
This Tofu Stir Fry is a mixture of crispy tofu sautéed with broccoli and mushrooms coated in a sweet and savory sesame garlic sauce. Takes less than 30 minutes to make for the perfect quick healthy and easy clean out the fridge dinner recipe. Gluten-free, dairy-free, vegan and low carb.
Ingredients
- 9 oz extra firm tofu , drained and pressed
- 1 tbsp avocado oil
- 2 tbsp arrowroot starch , optional but adds extra crispiness. Can also sub with tapiooca starch or cornstarch, cornstarch or 1 - 2 tsp coconut flour for low carb.
- 1/2 small onion , thinly sliced
- 1/4 tsp grated ginger
- 3 garlic cloves , minced
- 1 head broccoli , chopped into florets. Can also sub with bok choy, zucchini or Chinese broccoli if desired.
- 8 cremini mushrooms , sliced
- 4 tbsp coconut aminos
- 1 tsp maple syrup , can also sub with sugar-free liquid sweetener such as Lakanto sugar-free maple syrup or other sticky liquid sweetener of choice. Add more or less to taste. Omit for Whole30 or add blended dates.
- 1 tsp toasted sesame oil
- 1 tsp five spice powder
- 1 tsp arrowroot starch , to thicken the sauce. May sub with tapioca starch (or corn starch if desired) or 1/4 tsp xanthan gum for low carb.
- To serve:
- Sesame seeds
- Cauliflower rice or cooked rice or quinoa of choice
Instructions
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Cut tofu into 1-inch chunks and gently toss in starch until well coated.
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Heat oil in a wok or large pan over medium-high heat. Add the tofu, toss and cook for a few minutes until golden and crispy.
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Remove the tofu and add to a plate. Return the same pan to medium-high heat and add more oil if needed. Add the onion, ginger and garlic. Cook for another minute. Add mushrooms and broccoli and cook for a few minutes then and add the tofu back in.
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In a small bowl, whisk together coconut aminos, maple syrup if using, sesame oil, five spice powder and arrowroot starch.
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Stir in the pan, toss and cook for 30 seconds or until sauce bubbles and thickens.
Remove from the heat and serve with cauliflower rice and sprinkle with sesame seeds.
