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An easy and creamy tofu & vegetable stir-fry that makes for the perfect lunch or dinner. It is ready in about 30 minutes, requires simple ingredients, and it vegan & gluten-free. Plus, it uses a unique ingredient to bring it that perfect creaminess! #chopped #challenge #entree #lunch #dinner #vegan #glutenfree #stirfry #30minute #musttry #kids #asian #ricenoodles #school #onthego #bentobox #vegetables #tofu

Creamy Tofu & Vegetable Stir Fry (Easy + Gluten-Free)


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  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 34 minutes
  • Yield: 6 servings

Description

An easy and creamy tofu & vegetable stir-fry that makes for the perfect lunch or dinner. It is ready in about 30 minutes, requires simple ingredients, and it vegan & gluten-free. Plus, it uses a unique ingredient to bring it that perfect creaminess!


Ingredients

Tofu

  • 1 tablespoon coconut oil
  • 1 block firm tofu, pressed and cut into 1/2” cubes (learn how to press tofu here)
  • Salt and pepper, to taste

Noodles

  • 8 oz. rice noodles
  • 2 teaspoons sesame oil 


Sauce 

  • 1/4 cup tamari (or soy sauce if not gluten-free)
  • 2 tablespoons rice vinegar
  • 2 tablespoons plain vegan cream cheese
 (or sub any nut butter of choice– we like peanut)
  • 1 tablespoon brown sugar (or coconut sugar)
  • 1 teaspoon cornstarch (or flour of choice)

Veggies

  • 1 tablespoon coconut oil*
  • 5 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 red bell pepper, finely diced
  • 1 medium zucchini, cut into half-moons or fourths
  • 
1/2 cup broccoli florets
  • 
4 oz. baby Bella mushroom, sliced

  • Salt and black pepper, to taste


Top with

  • Green onions, chopped
  • Toasted sesame seeds
  • Fresh cilantro, roughly chopped

Instructions

  1. For the tofu: Heat 1 tablespoon of coconut oil in a medium pan. Once heated, add in the pressed and diced tofu and fry until browned and dried out, about 8-10 minutes. Mix occasionally to be sure it evenly cooks.
  2. For the noodles: Bring medium size pot of salted water to a boil. Once boiling, add in the rice noodles and cook on medium heat according to packaging directions. If there are no directions, cook for about 2-4 minutes, depending on the thickness of noodles, or until barely tender. Drain, add the noodles back into the pot and stir in the sesame oil.
  3. For the sauce: Whisk all of the ingredients together in a small bowl until uniform. Set aside.
  4. For the veggies: In another large pan (or the same one as the tofu), heat 1 tablespoon of coconut oil over medium-high heat. Add in the garlic and saute until fragrant and browned, about 2-3 minutes. Add the ginger and cook for 1 minute more. Add in the remaining vegetables and sauté for 5-6 minutes, or until softened and cooked through. Add in the cooked noodles, sauce and tofu and stir until combined. Cook for 1 minute more and remove from heat.
  5. Serve topped with green onions, sesame seeds and cilantro.
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Category: Entree, Lunch
  • Cuisine: Vegan, Gluten-Free