Scrambled Tofu Stir-Fry
This quick and flavorful stir-fry features crumbled tofu that mimics scrambled eggs, combined with colorful vegetables in a savory sauce. It's a satisfying and easy vegan meal perfect for a weeknight dinner. Serve over rice or noodles for a complete dish.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 232 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gextra-firm tofu, pressed and crumbled
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 0.5 pcsyellow onion, diced
- 1 pcsbell pepper, thinly sliced, any color
- 2 cupbroccoli florets, small
- 1 pcscarrot, julienned or thinly sliced
- 30 mlvegetable oil
sauce
- 45 mlsoy sauce
- 15 mlrice vinegar
- 5 mlsesame oil
- 10 gcornstarch
garnish
- 2 pcsgreen onion, sliced(optional)
Equipment
wok · large skillet · small bowl · spatula
The method
Step by step
- 1
Press the extra-firm tofu to remove excess water, then crumble it into small, irregular pieces with your hands.
About 5 min
Cook’s note: Pressing tofu helps it absorb flavor better and achieve a firmer texture.
- 2
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and cornstarch for the sauce.
About 1 min
- 3
Heat the vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
- 4
Add the crumbled tofu to the hot pan and cook, stirring occasionally, until it starts to brown and crisp up, about 5-7 minutes.
About 7 min
Cook’s note: Don't overcrowd the pan; cook in batches if necessary.
- 5
Push the tofu to one side of the pan, then add the minced garlic and grated ginger to the other side.
- 6
Sauté the garlic and ginger for about 30 seconds until fragrant, then mix them with the tofu.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 7
Add the diced yellow onion, sliced bell pepper, broccoli florets, and julienned carrot to the pan.
- 8
Stir-fry the vegetables for 3-5 minutes until they are tender-crisp.
About 4 min
Cook’s note: Keep the heat high and stir constantly for a good stir-fry.
- 9
Give the sauce a quick whisk again, then pour it over the tofu and vegetables.
Cook’s note: The cornstarch settles, so re-whisking ensures even thickening.
- 10
Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.
About 2 min
- 11
Remove from heat and garnish with sliced green onion, if using.
Per serving
Nutrition
- Calories
- 232.2kcal
- Protein
- 12.2g
- Carbs
- 16.8g
- Fat
- 14.5g
- Fibre
- 3.6g
- Sugar
- 5.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover stir-fry in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop over medium heat until warmed through, adding a splash of water if needed.
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