20-Minute Tofu Stir-Fry

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Chopsticks resting on a big bowl of our Tofu Stir Fry for a quick lunch

Does anyone else feel like lunch-time hunger strikes out of nowhere, but you’re so focused on work or life that you just need something fast to satisfy your cravings (me, like every day)?

Look no further than this delicious nourishing, flavorful stir fry to help power you through your day. Plus, it’s packed with veggies, protein, and fiber and takes just 20 minutes to prepare. Let me show you how!

Wood cutting board with ingredients for making our 20-Minute Tofu Stir Fry recipe

Origin of Stir Frying

It’s thought that the cooking method of stir frying originated in China. Traditionally, stir fries are cooked in a wok with a small amount of hot oil and continuously stirred. But since we don’t have a wok (and chances are you don’t either), we used a cast iron skillet for this recipe.

You can take a deeper dive into the history of stir frying here.

How to Make This Tofu Stir-Fry

To start, the tofu is briefly marinated to provide flavor, then cooked to perfection (option to crumble the tofu for extra speedy cooking!).

A bowl of cooked tofu for adding to our delicious plant-based meal

Next, the veggies are sautéed until they’re tender but still have nice texture. We chose mushrooms, cabbage, and bell pepper this time, but the possibilities are endless!

Using a wooden spoon to stir vegetables for a quick Tofu Stir Fry

Then comes the cauliflower rice (well hello there, more veggies).

Cauliflower rice is really the coolest. You can read our tutorial on How to Make Cauliflower Rice or, if you are looking for something even quicker, many stores now carry a grab-and-go version (check the produce and/or frozen section). Alternatively, you could also substitute some pre-cooked grains to save even more time.

Lastly, add in the sauce and that’s really all it takes! Lunch or dinner on the table in about 20 minutes flat.

Big pan of tofu, riced cauliflower, and veggies for a delicious plant-based lunch

We hope this stir fry is everything you have ever dreamed of! It’s:

Packed with veggies
Versatile
Flavorful
Nutritious
& Incredibly delicious

If you’re into stir fries, be sure to check out our 30-Minute Tempeh Stir-FryCauliflower Rice Stir-FryQuinoa “Fried Rice,” Almond Butter Tofu Stir-FryTofu that Tastes Good Stir-Fry, and the fan favorite General Tso’s Tofu Stir-Fry!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Using chopsticks to pick up a bite of Tofu Stir Fry for a quick grain-free meal

20-Minute Tofu Stir-Fry

A FLAVORFUL veggie-packed Tofu Stir Fry that comes together in just 20 minutes! Gluten-free, plant-based, and perfect for weekdays. 
Author Minimalist Baker
Print
Using chopsticks to grab a bite of our 20-Minute Tofu Stir Fry recipe
4.84 from 53 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 (Servings)
Course Entree
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

CAULIFLOWER “RICE” OR GRAINS

TOFU

  • 1 cup extra firm tofu, pressed and crumbled or cubed*
  • 1 Tbsp coconut aminos
  • 1 tsp chili garlic sauce (optional)
  • 2 tsp sesame oil (if avoiding oil, sub water or use a non-stick pan)

SAUCE

STIR FRY

  • 2 tsp sesame oil (if avoiding oil, sub water or use a non-stick pan)
  • 1 cup chopped shiitake mushrooms
  • 1 cup thinly sliced red cabbage
  • 1 cup thinly sliced red bell pepper
  • 2 cloves garlic, minced
  • 1/4 cup thinly sliced green onion
  • 1 Tbsp fresh minced ginger

FOR SERVING optional

  • Lime wedges
  • Fresh cilantro, chopped
  • Peanut sauce
  • Chili Garlic Sauce or Sriracha (we like Huy Fong Foods brand)

Instructions

  • If you haven’t done so already, prepare cauliflower rice or cook grains such as white rice, brown rice, or quinoa (not included in prep/cook time as it’s ideal to use leftover grains or cauliflower rice).
  • Add cubed or crumbled tofu to a plate or shallow dish along with coconut aminos and chili garlic sauce (optional) and gently toss/stir to coat. Set aside to briefly marinate.
  • Next, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime juice for acidity, maple syrup for sweetness, peanut butter to thicken, or coconut aminos for saltiness and depth of flavor. Set aside.
  • Heat a large rimmed skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water) and marinated tofu (including any remaining coconut aminos) and cook until brown, gently flipping a few times to ensure even cooking. Remove from skillet and set aside.
  • Return the same skillet to medium-high heat. Once hot, add sesame oil, mushrooms, cabbage, and bell pepper and stir to sauté veggies. Cover and cook 2-3 minutes, stirring occasionally.
  • Next, add garlic, green onion, and ginger. Stir, cover, and cook for another 1-2 minutes.
  • Use a wooden spoon (or similar utensil) to move the veggies to one side of the pan. Add cauliflower rice (or cooked grains) to the other side of the pan. Cover and cook for 2 minutes or until slightly browned.
  • Return cooked tofu to the pan, add sauce, and stir fry for a few minutes, tossing/stirring occasionally until sauce is well incorporated and all ingredients are hot.
  • Serve as is or garnish with lime wedges, freshly chopped cilantro, additional peanut sauce, and chili garlic sauce or sriracha (all optional). Best when fresh. Leftovers keep covered in the refrigerator up to 3-4 days. Reheat on the stovetop until hot.

Video

Notes

*Crumbled tofu will cook faster than cubed.
*Prep time does not include prepping cauliflower rice or cooked grains. This is meant to be a quick lunch idea that requires those things to be prepped in advance to easily throw in a pan and cook.
*Our preferred method for cooking white rice is bringing 1 cup white rice and 2 cups water to a boil and then covering and simmering for ~20 minutes or until tender.
*Our preferred method for cooking quinoa is adding rinsed quinoa to a large saucepan and toasting over medium heat for 2 minutes. Add water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 18 minutes or until water is absorbed and the quinoa is fluffy.
* If you want to prepare this dish partially in advance for even quicker results, you can chop veggies, press and cube tofu, make cauliflower rice (or cook grains), and/or prepare sauce up to 3 days prior.
*Nutrition information is a rough estimate calculated with lesser amount of coconut aminos and chili garlic sauce and without optional serving ingredients.

Nutrition (1 of 2 servings)

Serving: 1 servings Calories: 487 Carbohydrates: 36.2 g Protein: 26.9 g Fat: 27.8 g Saturated Fat: 4.6 g Sodium: 529 mg Potassium: 1235 mg Fiber: 9 g Sugar: 22.5 g

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  1. Jessica Dehart says

    I just made this!! I’m slowly trying to work over to whole food/vegan lifestyle and am looking for some great tasty recipes to keep in the rotation. This one definitely is there to stay! I just love stir frys in general too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jessica. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. Lila says

    Dana, you recipes are on another level. There is no one else online that makes recipes that I would follow exactly and actually put in the effort to make, because they seldom turn out as they appear. However, you pay such attention to detail and I TRUST your recipes. Every single one comes out delicious and this was NO exception. Me and my dad split it between us and we were both SHOOK. I have made your peanut sauce before, but only drizzled it on top of things. Mixing the sauce with the veg/rice/tofu takes it to another level. The only thing I did differently was that I increased the sauce, basically used about 1/3 cup PB and made it thinner with hot water. SOO good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you SO much for your kind words and lovely review, Lila! We’re so glad you enjoy our recipes! xo

  3. Stephanie Champion says

    The whole family love this! Tastes just like restaurant quality! So easy to make, absolutely delicious! Has become a staple meal in our house.

    • Anna says

      Added more veggies (broccoli and celery) and tofu, tripled the sauce, and minimized the rice for extra flavor, color, and texture. Such a delicious dish and super easy to make. Will keep riffing on this one!

  4. Val says

    YUMMO!

    Fantastic stir-fry and very flexible to tailor to your taste. My husband loves things hot and spicy so I increased the chili sauce with great result. I’ve also substituted the coconut aminos for soy sauce or tamari and all have been fantastic. (Tamari is my favorite.)

    I’ve also used different veggies depending on what is in the fridge or the market, but never change the tofu…it’s the best tofu stir fry out there. Definitely five stars and not the same as every other stir-fry.

  5. Reena P says

    This recipe was delicious, incredible flavor, loved it! We used almond butter because we didn’t have peanut butter and it worked out great! But it took me about 1 hour to make (not 20 min as advertised) and I’m not a novice. In my experience, most of the recipes on this blog (of which I have tried many) take me 2-3 times as long as the listed time.

  6. Allison says

    Was wondering what to make from lunch while working from home today, so my first stop was MB where I typed “lunch” in the recipe search bar and found this gem. Had all the ingredients on hand and in 20 minutes had a delicious lunch! Used quinoa left over from last night’s dinner (sweet potato black bean burgers) and left out the sesame oil (used low salt veg broth instead). Might trying halving the maple syrup next time as I’m trying to cut out sugar (but I do live in the maple capital of the US).

    I immediately made an executive decision to save the leftovers and serve it for dinner (since I’m the only one who had it for lunch, and would happily eat another serving tonight). Thanks for a great recipe!

  7. Jayne Cookson says

    Subject: Re: There is a new comment to How to Make Tortillas (2 Ingredients, Oil-Free!)
    Thanks for your quick reply. I was actually referring to your 20-minute Tofu Stir-Fry  which I found on YouTube. I first saw your recipes on the Huff Post and then found more on YouTube. Wherever I found the following, you wrote, “The basic trick is first drying the tofu, then baking it at a high temperature to brown it and create a tougher texture, and then letting it set out to dry even more. This gives it a “meat-like” texture.”

    What I need to know is how long do you leave it out to dry? I ordered the chili sauce from Amazon and it actually arrived in Eugene, and is out for delivery as I type this to you.

    BTW, I also ordered your book yesterday from Amazon when I read that you were fellow Oregonians, I wanted to support you. 

    Thanks.

  8. Virginia says

    I’ve actually never posted a review to a recipe before, but after cooking this I felt like I had to! This was seriously the most amazing stir fry, and the best recipe that involved tofu that I have made to date! My fiancé absolutely loved this meal, and it has been quite the battle to get him to enjoy tofu. So much flavor in this recipe, the sauce really takes this dish to another level! We love spice in our house so I increased the chili garlic sauce. Easy to make, will definitely be putting this in our weekly dinner rotation :)

  9. Gabrielle says

    This turned out great! I used tahini instead of peanut butter and added yellow onions in with the veggies. I had trouble cooking the tofu in the wok – it kept sticking – so I switched it to a cast iron and then added it back to the wok with the vegetables. We’ll be adding this to the rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Gabrielle! Thanks so much for the lovely review!

  10. Kim says

    Yum!! My question is – what is the secret to cooking the tofu in a stainless steel pan (it looks like that is what’s used in the video) without it sticking? I haven’t had luck with it. I made this tonight after pressing the firm tofu really well and marinating it. Even with plenty of oil to coat the bottom of my pan, it still stuck a lot and fell apart. I avoid using non-stick pans because of the questionable coatings, or use my cast iron skillet, but it’s not big enough to fit all the wonderful veggies for a stir fry.

    Regardless, it still tasted great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, We’re so glad you enjoy it! A thin metal spatula should help loosen it from the pan without breaking. Hope that helps!

  11. Sabrina Choinière says

    The perfect stir-fry! I’ve made it multiple time. I like to add more veggies such as carrots, brocoli and sometimes bok choy. Thank you for the recipe :)

  12. Emily says

    Have made this several times now and changed up the veggies a few times to include carrots and broccoli as well! I love the sauce from this recipe. Super easy go-to stir fry. Thanks Dana :)

  13. Chloe says

    My boyfriend and I have made this several times! We sub tofu for chicken and use chow mein noodles from our local Asian market. When we run out of coconut aminos we’ve used Sauce and a few more dashes of maple syrup for sweetness and worked great! It also makes really easy left overs for the week. I had it for lunch twice last week.

  14. Mary Capelli says

    How does this recipe have 28 grams of fat? Any chance that could be a typo in the nutrition information?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mary, the majority of fat is coming from the sesame oil, peanut butter, and tofu. Those three supply 26.2 grams per serving.

  15. Juliana Boos says

    Definitely took way more than 20 minutes, and I’ve subbed to rice noodles / almond butter / tamari, but it was great!

  16. Bonnie says

    I cooked the veggies too long so they were not as crunchy as I would have liked, but still yummy. (I forgot to turn on the timer.).
    Everything else was perfect. will be making again.

    Side story:
    I was close-ish by and wanted to grab the cookbook, so I drove 20 minutes to Barnes and Noble to get it only to find out that this particular store was out. He graciously offered to call other locations or order it. Who the heck knows how long that would take. I ran home and called up my buddy Jeff Bezos and he for you, no problem I’ll send it tomorrow. So I’ll have my book tomorrow. End of the story .

  17. Sarah says

    I’m slowly dominating the kitchen instead of mom haha. My family loved this recipe! I added bok choy for nutrients and it meshed well with the rest of the ingredients.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sarah. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Lynne says

    I’ve made both your General Tso and Crispy Baked Peanut Tofu multiple times – didn’t think you could come up with a recipe I enjoyed more than those. This, however, is my new favourite! The lime juice adds such a nice kick, I wanted to lick the plate! Used cauli rice and had no cabbage so threw in half a bag of diced carrots – perfection. Thank you so much for another amazing tofu recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Lynne. We are so glad you enjoy all three recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Victoria says

    We will definitely be making this again! I didn’t have shiitake mushrooms on hand, so I used cremini instead and was happy with the flavor. We also omitted the maple syrup because we were content with the sweetness. The last modification we made was the use of chili powder + garlic powder instead of chili garlic sauce. The flavors mixed so well and it was so nice to have a veggie-and-protein-packed dish! It got better after each bite.

  20. sandra forte says

    OK…so this is probably a favorite for us, it is so delicious. Before I was vegan I can genuinely say that my stir fries never tasted this good…..crazy I know! We never knew how great tofu tasted. You can tell people this and they think….mmm tofu I don’t think so…..but the proof is in the tasting. I sometimes change the vegetables it just really depends what I have in the fridge. Kale and snow peas are a fav!
    Again thanks Dana

  21. Sarah Rowles says

    This is super delicious! Tip, make sure your nut butter is room temp or slightly melted. It was a pain trying to stir it in from the fridge.

  22. Laurie says

    I made this twice in the past 2 weeks and am planning on it again this week. It is so good! The first time I made it, I used precooked rice noodles (rather than rice) and added them to the skillet. We all liked that much better when I added rice the second time I made it. Also, since I don’t really like shitake mushrooms, I used criminis.

  23. Owl says

    Made a slightly altered version of this over the weekend and it’s so good that it’s becoming a part of my weekly rotation. The sauce is SO GOOD, you seriously have the best recipes for sauces that I’ve ever came across.

    I made this with a pre-packaged Asian Stir-Fry vegetable mix from Trader Joes because I was super lazy and didn’t feel like cutting vegetables. I browned the tofu after marinading it just to give it some texture, and then added it to the stir-fried vegetables – I also added more mushrooms. Then topped the tofu and veg with the peanut sauce. Oh my god. I still can’t get over how flavorful everything was.

  24. Shannon says

    This recipe is great! Subbed out the cabbage for kale and used medium firm tofu as that was what I had. The tofu took a little longer to cook but in the end, mmmm…. delicious! Will definitely make it again.

  25. Erica Wilts says

    This recipe is amazing! I’ve made it a few times now with a variety of vegetables like broccoli and green peas. We’ve subbed the peanut butter for almond butter too and still tastes amazing. It makes enough for leftovers the next day and still has the same great flavor. Thanks for a great dinner rotation recipe!

  26. Monica says

    This recipe has become a weekly staple in the house! Leftovers are amazing and just as good cold. I still haven’t found coconut aminos, but Braggs/tamari/soy sauce works just fine (add 1/2 of what recipe calls for FIRST and taste due to different salt levels). I use Sambal Oelek for the Chili garlic sauce and double all garlic/ginger amounts. I also use whatever other veggies I have! Tonight is baby carrots, shiitake, cabbage and red peppers. I like to keep the rice separate as well because otherwise I can’t find everything in my fry pan – I often have 6-7 cups of veggies, so I always DOUBLE the sauce too which I recommend. ;) – love love love this recipe.

  27. Ela says

    This turned out great. And I was not surprised as ALL your recipes always work perfectly. Your website is my go to place whether I want to make a 20 minute entree or a dessert or a dip or a salad dressing . You guys are the BEST !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Ela. We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  28. Lauren T says

    This is the first recipe I have tried from MB and wow….THIS WAS SO GOOD!! Used white rice (forgot to pick up cali rice at the store) and it was great. Any sauce with peanut butter I typically don’t enjoy however this sauce doesn’t have a super heavy peanut flavor! I don’t handle spice well, but this had the perfect amount of kick. I will be making this again and again!

  29. Debbi says

    Quick and so delicious! I was perusing your Instagram for inspiration and saw that I had most of the listed ingredients. Subbed rice vinegar for the lime juice as my tree is empty, added some snow peas and used one of those microwaveable pouches of brown rice and quinoa instead of cauliflower rice. Have already shared this recipe with my daughters. Another winner! Thank you!

  30. Lindsey says

    Such a hit for me! I used my Air Frier instead (400 degrees for 15 minutes) and the tofu was amazing. Had the texture of fresh sea scallops (which is weird I know) but I loved it! You’re the sauce queen.

  31. Tina says

    One of my new favourite tofu recipes! Loved the sauce and the marinate for the tofu. I mixed up the veggies a bit to use what I had on hand. Will make this again!

  32. Joanne says

    This was ah-mazing! Quick to make, and family friendly! My 9 month old loved it too! Will definitely be in our dinner rotation!

  33. Adrienne says

    I bought a package of smoked tofu and don’t know what to do with it. Do you think it would work well in either the 20-Minute Tofu Stir-Fry recipe, or the Easy Pad Thai one?

  34. Christa says

    Just made this… I didn’t have coconut aminos (I subbed tamari) or Chili Garlic Sauce (couldn’t find any) and it still turned out fabulous! So far I’m 3 for 3 with Dana’s recipes. I couldn’t be happier. Thank you Dana!! Before your site, I was relegated to eating out because I can be a picky eater and I usually hate everything I cook. Maybe there’s hope for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aww, thanks so much Christa! We are SO glad you enjoyed this and the other recipes! Happy cooking! xo

  35. Gina Vaccaro says

    I found this recipe three weeks ago and have already made this four times…yes, my boyfriend and I are obsessed (to say the least).

    My suggestions to those trying the recipe:
    – Really take time to dry out your tofu! I was having a hard time getting it to brown because I was too quick to throw it into the marinade. Took my time tonight pressing the tofu and it’s browning beautifully.
    – This recipe is EASILY adaptable and keeps it’s integrity with different variations! Use any veggies you have, use honey if you don’t have maple syrup, etc.!

    Dana – I cannot thank you for this magic dish!

    • Avatar for Dana @ Minimalist BakerSupport says

      So glad you enjoy this recipe, Gina! Thanks for the lovely review and for sharing your experience!

  36. Avia says

    Yummy stir fry! I didn’t have any ginger or coriander and know it would’ve been sooooo much better with it, and some fresh red chili slices too (I like it hot!) – next time I’ll add cashews too ? I threw in whatever veg was in the fridge, luckily it was a good combo!

  37. Cassie Thuvan Tran says

    Sesame oil and avocado oil are my favorites for stir-fries! The sesame oil is honestly my top choice just because of its toastiness and deliciously warming aroma that complement tofu and vegetables so freaking phenomenally! You can never go wrong with extra crispy tofu. EVER. It’s the best with some brown rice!

  38. Cindy says

    So delicious! I tweaked the recipe slightly by cooking my tofu in the oven, adding more veggies and using GF noodles (we’re upping the carbs right now). On the menu again next week! Thank you!

  39. Erika Needham says

    Delicious!
    I made this yesterday, didn’t have amino acids, so used soy sauce instead. It was little saltier than I would prefer, but oh mine it was delicious!
    Will be definitely making again. Thank you so much!

  40. Linda says

    This is a winner in my household. I have made this twice in the last 3 weeks. Once with the same veggies, and used almond butter instead of peanut butter. Second time substitutes the cabbage for broccoli. Good either way. ❤️ this recipe.

  41. Leah says

    My friend and I just made this tonight and it was FLAMEEEE. So delicious. I’m in college and don’t have excess amount of time to make food, and this recipe came together so quickly. We used a cabbage kit from the grocery store and added radishes and sugar snap peas, plus fresh lemon squeeze, which I would highly recommend. Everything else was followed according to the recipe. This was filling, easy to put together, but still a variety of fresh ingredients to equate a nice substantial dinner. No question will make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Leah. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  42. Chris says

    I made this and it came out great! Doubled the recipe and made it for the wife and mine’s Sunday meal prep. Only thing I changed was instead of riced cauliflower, we used soba noodles. Wow this was delicious! Have a block of tofu sitting in the fridge that I intend to sacrifice to the same cause later this week.

  43. Liad says

    I didn’t have tofu when making this, so I did pretty much the same thing with Tempeh except I marinated the tempeh in coconut aminos, sesame oil, white rice vinegar, salt, some ginger, and garlic. Still came out super delicious! Thank you so much for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks for sharing your modifications, Liad! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      • meg says

        I don’t know what I did wrong. The peanut sauce tasted great on it own. (Best peanut sauce I’ve ever made) But once I mixed everything together- it looked so unappetizing. The red cabbage turned a weird colour. And the flavor of the peanut sauce didn’t really come through- I dunno! My kids said “don’t make it again”. Not sure what I did. So sorry on three stars. But the peanut recipe is a 5 star for sure!

  44. Rachel says

    Made this for dinner on a weeknight. It was easy, quick and fantastic tasting. One thing I love is that this would be easy to “personalize” using varying vegetable combinations, dependent on what you had available at the time. I also love how easily the sauce is adjusted to the flavor you want to be more noticeable- sweet, salty, etc. Will absolutely make this again!

  45. Nicholas V says

    Just made this and it was AMAZING! I didn’t put any red cabbage but it still came out delicios, but I’m definitely going to include it next time so it adds a little crunch and balances out the spicy flavors.

    The “20 minute stir-fry” is lying a bit because it took 2 hours to prep and cook for me, even then, cooking it took around 30-40 min for me. But it doesnt even matter because it came out really good!

    Also, if you’re trying to feed a family on this recipe, or even a hungry couple, I would go ahead and double it. I made it for my gf and I, but I barely left any for her because I ate so much of it, so I hope she doesn’t kill me when she comes home lol wish me luck guys!

    • Rachel says

      Totally agree! I cook every night and found the 20-min time frame listed in the title to be quite aspirational. I would suggest renaming it. Definitely delicious though. I love this blog and honestly this is my first complaint.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Thanks for sharing! We take feedback seriously and will keep this in mind with future recipes.

  46. Dee says

    I’ve tried countless stir fry recipes and have always been disappointed. I finally found one that both my husband and I love. It’s got all the right flavors.

  47. Jeanne says

    So so yummy! I doubled the recipe and it took me more like an hour start to finish, but I will make this again and again.

  48. Jes says

    This will now be one of my staple meals!
    I love these kind of recipes, they’re quick, simple, and easy to modify in order to use what’s on hand… and delish!

    I decided to try and crumbled the tofu method – awesome! Mine was also served on a bed of baby spinach.

    I used diced portobello mushrooms, broccolini (brocolette?), red capsicum (red pepper) and tri-colured quinoa. On typing this up I realised I forgot to add the ginger, but didn’t notice (next time I’ll add it though). I also opted for the aminos over tamari, and only a drop of the sesame oil in the pan before cooking everything up.

    Thanks for another great recipe! :-)

  49. Sarah says

    This was amazing. I loved the flavor. I doubled the recipe so that I could have it as my lunch or dinner for the rest of the week. If I made it again, I would probably add one more veggie in there to bulk up the dish. This recipe could also be good cold and tossed with greens for a salad. I think I will try that this week!

  50. Carolina says

    Loved the concept of this, and was really excited to try it after reading the reviews. BUT I will need to make a few tweaks for next time.

    I made a 4 serving portion, but it was totally dominated by the fresh ginger and the chili garlic sauce. I couldn’t taste the lime (which I doubled), the almond butter, the garlic, nor the sesame oil. Note: the 4 serving size portion calls for 2 tsp of chili garlic sauce and I had only used ONE tsp. I used “Yai’s Thai Chili Garlic Hot Sauce”. I don’t know if this one is hotter than other brands?

    Next time I make this I will use less ginger and even less chili garlic sauce. I have a pretty high spice tolerance and so does my boyfriend, and we both had the same opinion.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Carolina! I haven’t tried that brand of chili garlic sauce, but Huy Fong Foods is our go-to and definitely not overwhelmingly hot. Hopefully next time scaling that and the ginger back will help!

  51. Anna says

    This ended up taking me 1 hour and 15 minutes from start to finish, sooooo very off from the title! End result was a little watery (perhaps from all the covering from cooking?), and needed more salt.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Anna! We find that recipes tend to take longer the first time someone makes them, but after that, it becomes faster! To make it less watery, we would recommend cooking a little longer in step 8 to evaporate more of the moisture. Hope that helps!

  52. Ashley says

    I think I’m going to make this for dinner tonight. This will be my first time trying tofu. This may seem like a silly question, but are there any certain tips I need to know when prepping the tofu?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley, the only thing to note would be to make sure to press the tofu (we use this press, but a heavy object and kitchen towel can work also!) to remove some of the liquid. It helps it crisp up. Hope that helps! Happy cooking!

  53. Jennifer Whitman says

    This is in my top 5 favorite vegan recipes to make!!! I added broccoli as I didn’t have cabbage. My daughter tells me it should be on the weekly rotation. Double recipe if you want leftovers because you will want leftovers:-)

  54. Lauren says

    Just made this for dinner with basmati rice and my husband and I loved it! Not a veggie combination I’d normally think to use, it was fantastic!

  55. Brittany Pierson says

    It definitely took me more than 20 minutes, but it was worth it! It was so delicious. I doubled the recipe so we would have leftovers, and I was glad I did!

  56. Fran Lo says

    Yummy! I cooked the tofu on the stove, not the oven (can’t manage balance needed for the oven), and used brown rice, not cauliflower rice. Good as leftovers, too, though there’s not much left.

  57. Sunny says

    OMG! I absolutely **LOVE** this. This is a great way to use leftover rice/quinoa as well as when you have random vegetables and you need inspiration. I have already found your other stir fry recipes and going to try them all.

  58. Melissa says

    This looks delicious, but 20 minutes?! Does that include chopping everything? There’s no way I could put the whole thing together in 20 minutes. Not to say that others can’t, but I was disappointed after reading through and seeing all that’s involved for something labeled 20 minutes.

  59. elisabeth says

    I’d say the 20 minutes is aspirational, but the dish was delicious. I plan to make it a lot to get it down to 20 minutes. Also, this was the first time I’d made cauliflower rice. So easy and delicious. So thank you for that.

  60. Linda says

    This was outstanding! I add broccoli, sugar snap peas and zucchini because I needed to use them before they got nasty! Hubby doesn’t like tofu so I left that out. Delicious.

  61. Elena says

    This looks so good. I make your fried rice a lot, and bake the tofu first so it gets crispy and delicious. This would be a faster and easier way to perpare the tofu, I’ll have to try it! I could eat stir fry every day.

  62. Lauren says

    I can’t wait to try this! Quick question – do you have any issues with frying the tofu and it falling apart? I typically fry tofu per your General Tso’s method, with a coating of cornstarch. Should I just go for it straight from the marinade? My concern is that it may fall apart in the pan, or not have the crunchy type texture. I’ve never tried riced cauliflower, but what a great idea for a stir fry! My husband was just saying he wants to cut out most of the grains and starches we eat, so this would be a good replacement.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      This is not going to be the crispiest texture, but it is very flavorful. If you really like the General Tso’s method, you could skip the tofu method in this recipe, use the General Tso’s version and throw that in instead. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      3-4 days! For future reference, you can find how long it keeps and whether it is freezer friendly right above the ingredients header. Hope that helps!

  63. Carrine says

    Is there anything that we can use instead of the chili garlic sauce in your recipes? Our family loves foods like this, but we are serving picky kiddos who don’t like anything “spicy”.

    Thanks for all the amazing recipes! I would totally eat this “as-is” in any other scenario. It sounds delicious!