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Vegetable Tofu Stir Fry

tofu stir fry

Vegetable Tofu Stir Fry has umami “special sauce” that is easy to make. Tofu Stir Fry has incredibly flavorful and very satisfying.

Ingredients

Scale
  • 114-ounce organic, extra-firm tofu, drained, patted dry and cut into cubes
  • 3 tablespoons gluten free soy sauce, divided
  • 1 tablespoon raw honey
  • 4 tablespoons fresh lime juice, divided
  • 2 tablespoons raw apple cider vinegar
  • 1 tablespoon coconut sugar, try Nutiva Organic brand
  • 1 teaspoon unrefined sesame seed oil
  • 1/2 cup gluten free flour, like this one from King Arthur
  • 2 tablespoons organic coconut oil, such as Barlean’s
  • 1 medium red onion, quartered and sliced thin
  • 3 cups shredded carrots
  • 1 pound snow peas, stem removed
  • 2 tablespoons scallions, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger root, minced
  • Sesame seeds, for garnish
  • Steamed black or brown rice (3/4 cup per person)

Instructions

  1. In a medium sized bowl, whisk together 2 tablespoons of the unpasteurized soy sauce, honey and 3 tablespoons of the lime juice. Add the tofu to the bowl, toss to coat and marinate for 10 to 15 minutes.
  2. In a separate bowl, whisk together the remaining tablespoon of unpasteurized soy sauce, remaining tablespoon of lime juice, apple cider vinegar, sugar and sesame oil. Set “special sauce” aside.
  3. Remove tofu from the marinade and coat lightly in flour. Heat one tablespoon of the coconut oil in a large wok (or skillet) over medium-high heat; add the spelt-coated tofu and sear 1 to 2 minutes per side, until golden. Remove the tofu from the skillet with a slotted spoon and transfer to paper towels.
  4. Add another tablespoon of coconut oil to the wok (or skillet) and heat over medium-high. Add the onions and stir fry for 2 minutes. Add the shredded carrots and stir fry for another minute. Add the snow peas and stir fry for one minute. Clear the center of the wok (or skillet) by pushing the vegetables off to the side; add the scallions, garlic and ginger and drizzle with the remaining 1/2 teaspoon of coconut oil. Mash the scallions, garlic and ginger with the back of a spatula and cook for 30 seconds. Remove the wok (or skillet) from the heat and stir scallions, garlic and ginger mixture in with the vegetables.
  5. Return the wok (or skillet) to the heat, add the cooked tofu and “special sauce”; gently toss ingredients together until vegetables are well-coated. Sprinkle with sesame seeds and serve with steamed black or brown rice.

Notes

Ohsawa Organic Nama Shoyu is an unpasteurized soy sauce, known as kijoyu in Japan, and can be found in natural food stores or online at Thrive Market or Amazon.