Ground Tofu Stir Fry
This Ground Tofu Stir Fry uses shredded extra firm tofu cooked until golden and crispy, then tossed in a savory, umami-rich sauce with bell pepper, green beans, and onion. It's a satisfying 30-minute meatless dinner that comes together in one skillet and is great for meal prep.
Servings: 4 servings
Ingredients
For the veggies
- 1 teaspoon of toasted sesame oil
- 1 bell pepper I prefer red, yellow, or orange as they’re sweeter than green, thinly sliced
- 1 small onion thinly sliced
- 8 oz green beans trimmed
- 2 cloves of garlic minced
For the tofu “meat”
- 15 oz extra firm tofu Super firm tofu also works great!
- 1 tablespoon olive oil divided
- 1 teaspoon vegetarian beef bouillon*
- ¼ cup soy sauce
- ⅓ cup water start with a couple tbs and see how much it needs
- ½ tablespoon maple syrup
- 1 teaspoon fresh ginger grated (or ½ teaspoon of fried ginger)
- 2 tablespoons tomato paste
Instructions
- Heat the oil in a large skillet over medium heat. Once hot, add in the bell pepper, onion, and green beans. Cook, stirring every couple of minutes, for 8 minutes.
- Place the veggies in a bowl and gently wipe the skillet clean with a paper towel (it doesn’t need to be completely clean).
- Using the large side of a box grater, shred the block of tofu. Some large chunks will fall off, so I take those and very gently push them through the grater.
- In the same skillet you cooked the veggies, heat ½ tablespoon of olive oil. Once hot, add in the shredded tofu and cook, stirring every couple of minutes, for about 10 minutes or until the tofu turns a golden brown color and most of the moisture has cooked out.
- Meanwhile, make the sauce by whisking together ½ tablespoon of olive oil, bouillon, soy sauce, water, maple syrup, ginger, and tomato paste. Once the tofu has turned golden, add the sauce, stir, and cook for 2 more minutes.
- Add the veggies back to the pan and stir to combine. Cook for an additional minute to bring everything together and warm the veggies back up.
Notes
Storage + Reheating: - Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat for the best texture, or microwave until warmed through - it reheats really well either way. Store the rice separately if possible.
- Bouillon - I highly recommend keeping Better Than Bouillon on hand at all times. This recipe calls for the vegetarian beef flavor, but the generic vegetarian bouillon works just as well. You can also use a bouillon cube, or swap the water in this recipe for broth entirely.
- Tofu - No need to press it first. Grating releases most of the moisture naturally, and the rest cooks off in the skillet.
- Make it gluten-free - Use tamari instead of soy sauce and check your bouillon label.
Nutrition
Calories: 163kcal | Carbohydrates: 15g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1157mg | Potassium: 512mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1445IU | Vitamin C: 49mg | Calcium: 74mg | Iron: 3mg
