Packed with Asian-inspired flavors, crispy tofu, crunchy broccoli, and tender mushrooms, this healthy vegan dish is delicious and ready in under 30 minutes. I agree to be sent email.
My kids loved this as much as the pineapple tofu stir fry recipe. This tofu stir-fry recipe goes well with plain white rice or even noodles for a heartier meal. It’s also a great option for meal prep as it reheats well and can be packed in containers for lunch on the go.
Why I love this
Quick and easy prep Easily customizable with your favorite vegetables such as red bell pepper, bok choy etc. It’s a great source of protein. The sauce ingredients are all bursting with flavors. Perfect for vegans and vegetarians Versatile - can be served with rice or noodles. A great option for meal prep
Ingredients
Extra firm tofu drained and pressed. Peanut butter Tamari or dark soy sauce Rice vinegar Broccoli florets Mushrooms Bell peppers Fresh ginger and garlic
Instructions
Begin by cutting the tofu into cubes. Press the tofu to remove excess water. I place the tofu in between paper towels and place a heavy object, like a cast iron skillet, on top for about 20 minutes. In a small bowl, mix together peanut butter, tamari or dark soy sauce, and rice vinegar. Set aside. Heat a large skillet or large wok over high heat. Add some olive or avocado oil and then add bite-sized pieces of tofu. Cook until they turn crispy golden brown, stirring occasionally. Remove the tofu from the skillet and set it aside on parchment paper. Alternatively, air fry the tofu at 370 F for 10 minutes. I prefer using an air fryer as it makes the tofu extra crispy. In the same skillet, add some more oil if needed, and add the ginger and garlic. Cook on medium-high heat for about 30 seconds until fragrant. Add bell peppers, mushrooms, and broccoli to the skillet. Cook for a few minutes over medium heat until the vegetables are tender. Add red chili flakes and black pepper and continue to sauté for 2-3 minutes. Pour the peanut sauce mixture and stir well to get an even mix. Add the cooked tofu pieces back into the skillet and stir to combine with the vegetables and sauce. Add roasted sesame seeds. Cook for an additional 1-2 minutes until heated through. Serve hot over rice or noodles for a delicious dinner option that the whole family will enjoy!
Storage
This tofu broccoli mushroom stir fry can be stored in an airtight container in the fridge for 3-4 days. To reheat, simply microwave or heat on the stove until warmed through. It’s also great as leftovers for lunch the next day!
Serving suggestion
This dish is delicious on its own but can also be served with a side of steamed jasmine rice, brown rice or noodles for a heartier meal. You can also add some chopped peanuts or cashews for extra crunch and protein.
Related recipes
Best Sweet Plantain Recipe (Fried)Tofu Curry Without Coconut MilkBroccoli Curry RecipeInstant Pot Tofu Curry (Indian)Air Fryer Frozen Broccoli
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
