Tofu & Veggie Stir-Fry


I love a good stir-fry. I also love tofu. Tofu is a great source of protein, and this recipe doesn’t take too long (other than prepping and cutting veggies, but you can do that ahead of time). Stir fries are good if you want to use up a lot of leftover vegetables in the fridge, and it’s perfect for a quick dinner after work or school. Leftovers also make a perfect lunch for work/school! This Asian-inspired dish will surely make you go for seconds. If you prefer tempeh instead of tofu, feel free to use that.


  • 1/4 onion, sliced
  • 3 cloves of garlic, minced
  • 1/2 tbsp chili flakes or 3-4 dried chillies (less or more, depending on your spice tolerance!)
  • 2-3 tbsp oil
  • 1 package of extra-firm tofu
  • 1 spear of broccoli, cut into small florets
  • 2 carrots, diced
  • bunch of spinach
  • 1/4 cup cashews
  • 1/4 cup tamari
  • 1 tbsp natural peanut butter
  • 1 tbsp agave
  • 2 tbsp sriracha
  • 1/2 knob of ginger, grated


Slice the tofu into smaller blocks and place on paper towel to absorb excess water. If it isn’t already pressed, you can press it before slicing using this method for an hour. Slice into cubes.

In a small bowl, whisk the tamari, peanut butter, agave, sriracha, and ginger. To make it easier to whisk, you can microwave the peanut butter. Set aside.

Heat a skillet on medium heat with the oil. Add the sliced tofu, and let brown on either sides. Set aside. Add a bit more oil, and add the chilli flakes (or dried red chillies), onion, and garlic, and sautee. Once the onions have begun to caramelize, add the carrots, spinach, and broccoli florets. Sautee for 2-3 minutes, until spinach has wilted. Add the tofu and give it another stir. Add the cashews and top with the sauce, and stir for another minute until combined and you’re done! Serve on a bed of rice or quinoa. Enjoy!

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