Stir Fried Tofu and Vegetables Vegan, Gluten-Free Recipe

I often make stir-fries, they like salads; super easy and quick to make without putting much effort into the dish and still can enjoy a delicious meal. You can put pretty much everything in it and make it delicious and healthy.

I have put in my Stir-Fried tofu recipe the vegetables that I had on hand: Bok choy and bell peppers. You can substitute whatever vegetables are available: celery, potatoes, broccoli, cauliflower, string beans, mushrooms, and carrots, the possibilities are endless.

Before we start with the recipe you might want to find out how to make tofu firm. You can make it firm by applying a few tricks.

1. Pressing

Cover tofu with a clean tea towel, then place it on a large plate or a tray with a lip. Put something heavy like a pan on top, cover it with cans or a cookbook and leave it for at least 1 hour. The tofu will be about two-thirds of its original thickness and will release around one-third of its weight.

2. Baking

Cut the tofu into cubes and put it into Air Frier and bake it for 40 minutes at 200C. A high temperature gives the tofu a firmer texture and creates a more visible porous as you see in a sponge. Porous will easily absorb the flavorful sauces when added to a dish.

Ingredients for Making Stir Fried Tofu and Vegetables Recipe

Firm Tofu

Low-sodium Soy Sauce 

Garlic

Minced Ginger

Chilli (flakes or powder)

Bok Choy also known as  Pok Choi is a type of Chinese cabbage, used in food. (Or any vegetable of your choice)

Bell Peppers

Spring Onions

Instruction:

  1. Prepare Bok Choy wash and cut into halves.
  2. Wash and slice 5 spring onions
  3. Dice 2 Bell Peppers
  4. Cut the tofu into cubes and put it into the frying pan, add the finely chopped garlic and minced ginger. Toss them together and cook for 5 minutes until the garlic is golden. (No oil is required for this recipe).
  5. Add soy sauce, and chilli flakes to taste and cook for another 2 minutes.
  6. Add Bell Peppers into the mixture and let it simmer until the peppers absorb the flavour and acquire a semi-soft texture.
  7. Add Bok Choy and spring onions into the pan. Cook until tender, about 3 minutes.
  8. Season the dish with roasted sesame seeds
  9. Serve and Enjoy

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Stir Fried Tofu and Vegetables Vegan, Gluten-Free Recipe

I often make stir-fries, they like salads; super easy and quick to make without putting much effort into the dish and still can enjoy a delicious meal. You can put pretty much everything in it and make it delicious and healthy.
I have put in my recipe the vegetables that I had on hand: Bok choy and bell peppers. You can substitute whatever vegetables are available: celery, potatoes, broccoli, cauliflower, string beans, mushrooms, carrots, the possibilities are endless.
5 from 6 votes
Prep Time 20 mins
30 mins
Course Main Course
Cuisine Fusion
Servings 2 people
Calories 276 kcal

Equipment

  • Non-stick Frying Pan

Ingredients
 
 

  • 400 grams Tofu A Block, Fresh and Firm
  • 1 tbsp. Soy Sauce Low Sodium
  • 1 tsp. Chilli powder
  • 2 Bell Peppers
  • 4 pc. Spring Onions Sliced
  • 5 bunches Bok Choy
  • 1 tsp Minced ginger
  • 1 tsp Finely chopped garlic

Instructions
 

Prepare

  • 5 bunches of Bok Choy wash and cut into halves.
  • Wash and slice 5 spring onions
  • Dice 2 Bell Peppers

Cooking Method

  • Cut the tofu into cubes and put in to the frying pan, add the finely chopped garlic and minced ginger. Toss them together and cook for 5 minutes until the garlic is golden. (No oil is required for this recipe).
  • Add soy sauce, and chilli flakes to taste and cook for another 2 minutes.
  • Add Bell Peppers into the mixture and let it simmer until the peppers absorb the flavour and acquire a semi-soft texture.
  • Add Bok Choy and spring onions in to the pan. Cook until tender, about 3 minutes.
  • Season the dish with roasted sesame seeds.
  • Serve and Enjoy!

Nutrition

Calories: 276kcalCarbohydrates: 14gProtein: 21gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gSodium: 428mgPotassium: 275mgFiber: 5gSugar: 4gVitamin A: 803IUVitamin C: 14mgCalcium: 299mgIron: 4mg
Keyword vegan, leafy greens, vegan food, plant-based food, stir fried vegetables
Tried this recipe?Let us know how it was!

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by | Jul 7, 2021

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About the Author

<a href="https://strongwithplants.com/author/inga/" target="_self">Inga K</a>

Inga K

Inga became vegan in March 2018. After a series of documentaries that hit hard, she and her husband switched to a plant-based diet within a week and vegan soon after.Inga has a UK Level 5 Advanced Diploma in Diet and Nutrition.

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Strongwithplants.com is a blog for anyone who strives for a healthy and happy life. We share healthy plant-based (and often oil-free) recipes and give you the best tips on finding vegan local food whilst travelling, promoting a plant-based lifestyle focusing on good health and spiritual wellbeing.

A plant-based lifestyle is not about giving up. It’s about embracing all that’s good. Eat food that doesn’t harm your body, animals, or the planet. Use a little as possible and recycle everything. Eat local and unprocessed food to minimise your carbon footprint. Avoid buying anything that contributes to animal suffering.

Each individual’s dietary needs and restrictions are unique to the individual. Please seek advice from a professional nutritionist or your doctor.

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9 Comments

  1. Marnie

    5 stars
    This looks so delicious yet simple to make!! Love healthy recipes that don’t have too many ingredients. thank you!! xx

    Reply
  2. Emily

    I love using tofu! I need to get better at cooking with it! This looks yummy!

    Reply
  3. Jenny

    5 stars
    Great recipe. I will try it tomorrow

    Reply
  4. Daniela

    5 stars
    Made this for lunch and it was spot on! Thank you for sharing

    Reply
  5. Christi

    5 stars
    This looks so delicious & easy to make. I’m putting this in my planner to cook for this week! Thanks for sharing!

    Reply
  6. Fransic verso

    It looks so good, would like to try it and cook it at home. Thank you for sharing!

    Reply
  7. Chris

    5 stars
    Love the addition of tomatoes in this. We are always looking for new ways to use our garden tomatoes. Thanks for sharing!

    Reply
  8. Vaishali

    Have some baby bok choy in the refrigerator. Now I know what I want to do with it. Thanks for the recipe.

    Reply
  9. Kevin Foodie

    5 stars
    Not a fan of tofu, but this looks appealing and healthy. Would give it a try. Looks like a great Meatless Monday Dish.

    Reply

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