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A flavorful veggie-packed Tofu Stir-Fry that comes together in just 20 minutes! Gluten-free, plant-based, and perfect for a weekday lunch or dinner.

PlateZero Official

20-Minute Tofu Stir-Fry | Minimalist Baker Recipes

cauliflower rice            (or cooked grains)

extra firm tofu, pressed and crumbled or cubed*

coconut aminos

chili garlic sauce

sesame oil            (if avoiding oil, sub water or use a non-stick pan)

peanut butter            (or other nut butter)

-3
															Tbsp
										coconut aminos / tamari

maple syrup

lime juice

-2
															tsp
										chili garlic sauce

chopped shiitake mushrooms

thinly sliced red cabbage

thinly sliced red bell pepper

cloves
										garlic, minced

thinly sliced green onion

fresh minced ginger

Lime wedges

Fresh cilantro, chopped

Peanut sauce

Chili Garlic Sauce or Sriracha 
										(we like Huy Fong Foods brand)

If you haven’t done so already, prepare cauliflower rice or cook grains such as white rice, brown rice, or quinoa (not included in prep/cook time as it’s ideal to use leftover grains or cauliflower rice).

Add cubed or crumbled tofu to a plate or shallow dish along with coconut aminos and chili garlic sauce (optional) and gently toss/stir to coat. Set aside to briefly marinate.

Next, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime juice for acidity, maple syrup for sweetness, peanut butter to thicken, or coconut aminos for saltiness and depth of flavor. Set aside.

Heat a large rimmed skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water) and marinated tofu (including any remaining coconut aminos) and cook until brown, gently flipping a few times to ensure even cooking. Remove from skillet and set aside.

Return the same skillet to medium-high heat. Once hot, add sesame oil, mushrooms, cabbage, and bell pepper and stir to sauté veggies. Cover and cook 2-3 minutes, stirring occasionally.

Next, add garlic, green onion, and ginger. Stir, cover, and cook for another 1-2 minutes.

Use a wooden spoon (or similar utensil) to move the veggies to one side of the pan. Add cauliflower rice (or cooked grains) to the other side of the pan. Cover and cook for 2 minutes or until slightly browned.

Return cooked tofu to the pan, add sauce, and stir fry for a few minutes, tossing/stirring occasionally until sauce is well incorporated and all ingredients are hot.

Serve as is or garnish with lime wedges, freshly chopped cilantro, additional peanut sauce, and chili garlic sauce or sriracha (all optional). Best when fresh. Leftovers keep covered in the refrigerator up to 3-4 days. Reheat on the stovetop until hot.