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!
To start, the tofu is briefly marinated to provide flavor, then cooked to perfection (option to crumble the tofu for extra speedy cooking!).
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!
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.
We hope this stir fry is everything you have ever dreamed of! It’s:
Packed with veggies
& Incredibly delicious
If you’re into stir fries, be sure to check out our 30-Minute Tempeh Stir-Fry, Cauliflower Rice Stir-Fry, Quinoa “Fried Rice,” Almond Butter Tofu Stir-Fry, Tofu 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!
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.
CAULIFLOWER “RICE” OR GRAINS
- 3 cups cauliflower rice (or cooked grains)
- 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)
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.
*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 Per Serving (1 of 2 servings)
- Calories: 487
- Fat: 27.8g
- Saturated fat: 4.6g
- Sodium: 529mg
- Potassium: 1235mg
- Carbohydrates: 36.2g
- Fiber: 9g
- Sugar: 22.5g
- Protein: 26.9g