Easy Ground Tofu Stir-Fry
Food With Feeling cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A flavorful vegetarian stir-fry made with golden, shredded tofu, crisp-tender vegetables, and a savory-sweet sauce enriched with tomato paste, soy sauce, ginger, and vegetarian beef bouillon. The vegetables can be swapped for whatever is available, including frozen vegetables.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Vegetables
- 5 g
- 150 g
- 90 g
- 6 g
Tofu Meat
- 14 g
- 5 g
- 255 g
- 80 g
- 10 g
- 2 g
- 35 g
Weights are estimates. Together, the ingredients weigh about 1.11 kg before cooking, which is about 275 g per serving.
Steps
Heat the toasted sesame oil in a large skillet over medium heat. When the oil is hot and shimmering, add the sliced bell pepper, sliced onion, and trimmed green beans. Cook for about 8 minutes, stirring every couple of minutes, until the vegetables are crisp-tender and beginning to soften.
Add the minced garlic to the skillet and cook with the vegetables until fragrant, about 30–60 seconds. If the garlic was intended to cook with the vegetables from the beginning, take care not to let it brown or burn.
Transfer the cooked vegetables to a bowl. Gently wipe out the skillet with a paper towel; it does not need to be completely clean, but remove excess moisture or browned residue.
Using the large side of a box grater, shred the block of tofu. If larger chunks break away, gently push them through the grater rather than pressing hard, which can make the tofu mushy.
Return the skillet to medium heat and add 1/2 tablespoon of the olive oil. Once hot, add the shredded tofu in an even layer.
Cook the tofu for about 10 minutes, stirring every couple of minutes, until it is golden brown and most of its moisture has cooked away. The tofu should look crumbly and lightly crisp rather than wet.
Meanwhile, whisk together the remaining 1/2 tablespoon olive oil, vegetarian beef bouillon, soy sauce, water, maple syrup, grated fresh ginger, and tomato paste. Begin with only a couple of tablespoons of water and add more as needed until the sauce is pourable.
Pour the sauce over the golden tofu and stir thoroughly to coat every piece. Cook for 2 minutes, stirring, until the sauce is hot and slightly thickened.
Add the cooked vegetables back to the skillet. Stir to combine the tofu and vegetables, then cook for 1 additional minute, just until everything is warmed through.
Serve hot as a main dish, optionally over rice or another grain.
Notes
The vegetables may be replaced with other fresh vegetables or frozen vegetables. This stir-fry reportedly reheats especially well and may taste even better the next day. If using frozen vegetables, cook them until heated through and excess water has evaporated before combining with the tofu.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 215
- Protein
- 16 g
- Carbs
- 18 g
- Fat
- 10 g
- Fiber
- 4 g
Where the calories come from
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