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20-Minute Tofu Stir-Fry

20-Minute Tofu Stir-Fry

Crispy tofu and colorful vegetables tossed in a savory peanut-sesame sauce, served over cauliflower rice for a fast, healthy plant-based dinner.

Prep: 10 min
Cook: 10 min
Servings: 2
DinnerQuick & EasyVeganGluten-Free

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Instructions

Instructions

1
Crumble or cube the pressed tofu and toss with coconut aminos and optional chili garlic sauce. Let sit while you prepare the other components.
1 cup extra firm tofu (pressed, crumbled or cubed)
1 tbsp coconut aminos
1 tsp chili garlic sauce (optional)
2
Whisk together peanut butter, coconut aminos, maple syrup, lime juice, chili garlic sauce, and sesame oil until smooth. Adjust seasonings to taste.
2 tbsp peanut butter
3 tbsp coconut aminos (or tamari)
1 tbsp maple syrup
1 tbsp lime juice
1½ tsp chili garlic sauce
2 tsp sesame oil
3
Heat sesame oil in a large skillet over medium-high heat. Add the marinated tofu and cook until golden and slightly crispy. Remove from the pan and set aside.
Brown tofu
1 tsp sesame oil
4
In the same skillet, add chopped mushrooms, sliced red cabbage, and sliced bell pepper. Cover and cook for 2-3 minutes. Add minced garlic, green onion, and ginger. Cover again and cook 1-2 minutes more.
Cook vegetables
1 cup shiitake mushrooms (chopped)
1 cup red cabbage (thinly sliced)
1 cup red bell pepper (thinly sliced)
2 cloves garlic (minced)
¼ cup green onion (sliced)
1 tbsp fresh ginger (minced)
5
Push vegetables to one side and add cauliflower rice to the pan. Cook for 2 minutes. Return the tofu, pour the peanut sauce over everything, and stir-fry until well combined and heated through. Serve with lime wedges and fresh cilantro.
Heat cauliflower rice
3 cup cauliflower rice (or cooked grains)
1 whole lime (cut into wedges)
2 tbsp cilantro (chopped)
Recipe source: https://minimalistbaker.com/20-minute-tofu-stir-fry/

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