Tofu Stirfry

December 28, 2017

I make a lot of stir fries for myself and family on weeknights. They are easy and easy way to get dinner done and you can use just about any vegetable sitting in your fridge/ freezer. Also, any protein would work here from chicken and beef to tempeh and tofu. So mix and match ingredients to find your favorite stirfry combination! 




Tofu Stirfry

4 cloves garlic, minced

1 onion, sliced

3 carrots, cut on a diagonal 

1 red pepper, sliced in strips

1 package, extra firm tofu, drained and pressed to remove liquid

small knob ginger, minced

oil, for the wok 



2 tablespoons tamari 

juice of 1 orange

1 tablespoon mirin 

1 tablespoon arrowroot 


In a small bowl, whisk all sauce ingredients, making sure arrowroot is completely dissolved.  Heat wok over medium- high heat and add oil to coat. Add all stirfry ingredients and cook about 10 minutes. Pour sauce into wok and mix well. Continue to cook until vegetables and tofu are soft and a bit charred. 

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