Tofu Stir Fry | Recipe Cart

Name: Tofu Stir Fry | Recipe Cart
Total time: 37 min
Ingredients: 3 to 4 tablespoons neutral-flavored high-heat oil (such as avocado oil, divided (Note 1)); 1 (14-ounce/400g) block extra-firm tofu ((ideally, previously frozen and defrosted) (Note 2)); ½ teaspoon kosher salt; ½ teaspoon white pepper; ½ teaspoon garlic powder; Heaping 1/4 teaspoon Chinese five spice powder ((optional but amazing!)); 3 tablespoons cornstarch or arrowroot powder; 1 ½ tablespoons soy sauce ((tamari for GF) (Note 3)); 1 ½ tablespoons rice vinegar; 2 tablespoons hoisin sauce; 2 tablespoons Shaoxing wine ((Chinese cooking wine) (sub with mirin)); 1 tablespoon organic brown sugar ((1 teaspoon if using mirin)); 1 to 2 tablespoons chili-garlic sauce (or sambal oelek) ((2 for spicy!)); 3 tablespoons veggie broth or water; 2 inch piece ginger (finely chopped (not grated or minced)); 4 garlic cloves, (chopped (not minced) ); 14 to 16 oz vegetables of choice (Note 4); 1 teaspoon cornstarch ((or arrowroot powder) + 1 tablespoon cold water, stirred together); 2 teaspoons black sesame seeds or toasted white sesame seeds; 2 teaspoons toasted sesame oil; ¾ cup (12g) cilantro leaves and tender stems, roughly chopped; 3 to 4 cups cooked white or brown rice, (for serving )

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Quick and flavorful Tofu Stir Fry serves up 4 in just 37 minutes! Vegan, gluten-free, and packed with savory soy sauce and aromatic spices. Perfect for weeknight meals!

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Ingredients

3 to 4 tablespoons neutral-flavored high-heat oil (such as avocado oil, divided (Note 1))
1 (14-ounce/400g) block extra-firm tofu ((ideally, previously frozen and defrosted) (Note 2))
½ teaspoon kosher salt
½ teaspoon white pepper
½ teaspoon garlic powder
Heaping 1/4 teaspoon Chinese five spice powder ((optional but amazing!))
3 tablespoons cornstarch or arrowroot powder
1 ½ tablespoons soy sauce ((tamari for GF) (Note 3))
1 ½ tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons Shaoxing wine ((Chinese cooking wine) (sub with mirin))
1 tablespoon organic brown sugar ((1 teaspoon if using mirin))
1 to 2 tablespoons chili-garlic sauce (or sambal oelek) ((2 for spicy!))
3 tablespoons veggie broth or water
2 inch piece ginger (finely chopped (not grated or minced))
4 garlic cloves, (chopped (not minced) )
14 to 16 oz vegetables of choice (Note 4)
1 teaspoon cornstarch ((or arrowroot powder) + 1 tablespoon cold water, stirred together)
2 teaspoons black sesame seeds or toasted white sesame seeds
2 teaspoons toasted sesame oil
¾ cup (12g) cilantro leaves and tender stems, roughly chopped
3 to 4 cups cooked white or brown rice, (for serving )