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MealDinnerStir FryAsianHigh-FiberHigh-ProteinPan FryWokStove TopFusionWeeknightDate NightLunchUnder 30 MinutesEasyVegetarianHealthyDairy-FreeJapaneseNorth American

Tofu Stir Fry

featured in 6 High Protein Vegetarian Dinners

A healthy and delicious stir-fry recipe featuring crispy tofu, colorful bell peppers, snap peas, and a savory sauce.

Kahnita Wilkerson
Tasty Team
94% would make again

Under 30 minutes

Tofu Stir Fry

Under 30 minutes

Ingredients

for 2 servings

  • 4 cloves garlic, minced, divided
  • 2 teaspoons fresh ginger, grated
  • 1 tablespoon honey
  • 1 teaspoon sriracha
  • ¼ cup lime juice (60 mL)
  • ¼ cup reduced sodium soy sauce (60 mL)
  • 1 block extra firm tofu
  • 2 tablespoons sesame oil
  • 1 cup sliced white onion
  • 1 cup sliced carrot
  • 1 cup sliced red bell pepper
  • ½ cup edamame (75 g), frozen, thawed
  • 3 cups soba noodle (300 g), cooked
  • 1 tablespoon sesame seed
  • green onion, chopped, to serve

Nutrition Info

  • Calories 1311
  • Fat 27g
  • Carbs 215g
  • Fiber 19g
  • Sugar 46g
  • Protein 50g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
  2. Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
  3. In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
  4. Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
  5. Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
  6. Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
  7. Garnish with green onions, if desired.
  8. Enjoy!
  9. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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