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.
Cut tofu into ½ inch chunks and toss in arrowroot starch.
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.
Remove the tofu and add 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.
In a small bowl, whisk together coconut aminos, maple syrup if using, sesame oil, five spice powder and arrowroot starch.
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.