08/10/2026
If you ever want to try tofu just like me, but you are not sure what to make, this colorful plant-based stir fry is packed with flavor. My husband helped me to prepare it and the kids thought it was chicken 😜 win- win for this mom!
Serving Info approx
Makes: 4 servings
Per serving
C 28gP 20gF 15gCal 316
Ingredients:
extra firm tofu (1 block)
2 teaspoons avocado oil
1 tbsp cornstarch
2 cup, chopped broccoli (trimmed to bite sized pieces)
1 1/2 cup, chopped or strips red bell pepper (or add different colors)
1 cup grated carrots
1/4 cup lower sodium soy sauce (or Tamari if gluten-free)
2 cloves garlic (minced)
2 tablespoons brown sugar
2 tsp sesame oil
1 tsp lime juice
Directions:
1. Preheat oven to 400 degrees and line a baking sheet with foil or spray with nonstick cooking spray.
2. Slice the tofu block into three 1-inch slabs. Lay out paper towels on a cutting board. Place the 3 slabs of tofu on top and cover with more paper towels and pat until dry. Dice the drained tofu into 1-inch cubes. In a medium bowl toss the tofu with 1 teaspoon of oil and the cornstarch. Spread evenly on the prepared baking sheet. Season with salt and pepper.
3. Bake for 30 minutes, turning the tofu squares every 10 minutes to make sure it is cooked both sides.
4. Meanwhile, whisk the soy sauce, garlic, brown sugar, sesame oil, and lime juice together in a small bowl (add salt to taste)
5. While the tofu is cooking, heat the remaining 1 teaspoon of oil in a large skillet over high heat. Add the broccoli, bell pepper and carrots, to the pan and saute for 10-12 minutes until the veggies are crisp-tender.
6. When the tofu has finished baking, add the stir fry sauce and tofu to the cooked veggies and toss well.
7. Garnish with sesame seeds, fresh cilantro, chopped cashews or peanuts, or chopped green onions if desired.
Enjoy! Save and let me know id you make it.
If you want more recipes that are nutritious and support your metabolism get my Free 5- Day recipe guide on my Bio.
