Easy Tofu Vegetable Stir-fry

One of my favorite healthy comfort foods, aside from oatmeal, is tofu and vegetable stir-fry with homemade peanut sauce and short grain brown rice — must be short grain.

Sometimes I’ll skip the rice, but who are we kidding — the more carbs, the better.

For several months, I’ve been using Eating Bird Food’s peanut sauce recipe for said stir-fry and other dishes. I have the recipe memorized; it is insanely simple. No need for sodium-saturdated bottled sauces here.

I had a lonely 3/4 cup of brown rice in my cupboard, a block of abandoned organic tofu that needed to be put to use, and plenty of fresh veggies (always), so a stir-fry was on tap for Sunday supper.

stirfry

Measuring can be flexible for this type of meal. Here’s a general recipe for how I make tofu vegetable stir-fry — healthy and delicious!

This recipe is vegan & gluten-free. 

>> Brown Rice

In a small pot, cook brown rice — I use a 2:1 ratio of water to rice. Bring water to a boil; add rice; reduce to low heat and cover with lid; simmer for 40 minutes.

>> Tofu

Wrap one block of firm tofu in a clean dish bowl. Place on a plate and set a heavy bowl on top of the tofu. Let sit in the fridge for at least a couple of hours to drain out the liquid. Then, cut the tofu into bite-sized cubes. In a large skillet or griddle, sauté tofu cubes in coconut oil over medium-high heat until golden brown.

>> Veggies

Use whatever vegetables your heart desires, and as much as you’d like. I typically use a combination of bell peppers, broccoli, carrots, mushrooms, onion, zucchini, and frozen peas.

Chop/slice raw vegetables into bite-sized pieces, similar in size for even cooking. Stir-fry in coconut oil (1-2 Tbsp.) over medium-high heat. You may choose to add the harder vegetables first. Add the frozen peas (optional). Then cover the pan with a lid and let the veggies steam for a few minutes .

approximate cooking time: 15 minutes

>> Peanut Sauce

I use this recipe and often sub honey (“not vegan”) for the brown rice syrup. I also like to add red pepper flakes for a kick. I typically make half a batch, as it makes quite a lot. Store leftover sauce in the fridge.

>> Notes

  • You may choose to toss the cooked tofu in peanut sauce or drizzle the sauce on top of the plated dish.
  • I like to sprinkle calcium-rich sesame seeds and more red pepper flakes to garnish.

Processed with VSCOcam with t1 preset

veggies

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What’s your favorite healthy comfort food?

Do you have a go-to stir-fry recipe?

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Comments

  1. says

    This is definitely my kind of meal! Although, I’ve used silken tofu in the past, I’ve never tried the firm tofu before. I always felt slightly intimidated by it. I don’t know why because it certainly seems super easy to to work with. I really need to try it because I’m totally digging this recipe and that peanut sauce sounds delish!

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