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Baked tofu stir fry
A stir fry is a pretty easy meal, as it is, but sometimes you're too beat to stand over the stove. Baked Tofu Stir Fry is here for you on those days: an oven stir fry with Blender Stir Fry Sauce. Meet the No-Stir Bake!
Servings
4
Author
Becky Striepe
Ingredients
For the sauce
2
cloves
garlic
1"
piece
fresh ginger
1
teaspoon
toasted sesame oil
optional
1
tablespoon
low-sodium soy sauce
2
tablespoons
seasoned rice vinegar
⅓
cup
hoisin sauce
2
teaspoons
arrowroot
or 2 teaspoons potato starch
2
tablespoons
water
For the stir fry
1
block
extra firm tofu
pressed, and cut into 1" cubes
8
ounces
sliced button mushrooms
¾
cup
sliced onion
2.5
cups
broccoli florets
Instructions
Preheat the oven to 400° F.
Make the sauce
Combine all of the sauce ingredients in your blender, and puree until smooth.
Make the stir fry
Combine the sauce with the stir fry ingredients in a Dutch oven, and toss to coat. Cover, and bake for 30 minutes.
Serve over rice or noodles.
Video
Notes
If you don't want to make your own sauce, that's fine! Just substitute 1 cup of bottled vegan stir fry sauce.
Nutrition
Calories:
176
kcal
|
Carbohydrates:
23
g
|
Protein:
12
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
601
mg
|
Potassium:
614
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin A:
398
IU
|
Vitamin C:
55
mg
|
Calcium:
77
mg
|
Iron:
2
mg
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Course
Main Course
Cuisine
Vegan
Keyword
baked tofu stir fry