This tasty Black Pepper Tofu Veggie Stir-Fry is the perfect weeknight meal. It’s gluten-free, vegan, and ready in under 30 minutes.
Created by accident, this recipe is absolutely delicious with a little kick. Don’t you love it when that happens? So happy I over-poured the pepper because this one is a good one you’re going to want to try. It’s delicious, peppery, and spicy, but super flavorful.
This is a delicious stir-fry that I don’t recommend serving to children due to the amount of black pepper (unless they like things a little spicy). It has a kick to it and my kids were barely able to survive. What I recommend doing is adding 1/2 of the black pepper into the sauce mixture, serve up their portion, then add in the remaining black pepper, mix and serve. That way you don’t have to make two recipes.
Main Ingredients Used:
- Brown Rice Ramen Noodles– I use the Lotus Foods brand but any brand or noodle will work.
- Broccoli, Onions, and Mushrooms: play around with your veggies. Use what you like such as cauliflower, snow peas, bell pepper, asparagus, etc…
- Coconut Aminos: you can use soy sauce or tamari if you’re gluten-free. I like coconut aminos because it’s a bit cleaner of a product.
- Honey: a lot of vegans use honey as a sweetener because of its medicinal benefits. But if you don’t want honey, maple syrup, or agave would work great.
- Tofu: I used half of a block of extra firm organic tofu. Make sure you pat them super dry (as much as possible) to take out most of the liquid. If you don’t like tofu, add more veggies or omit them completely.
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Make-Ahead
This meal is ready in under 25 minutes, but…if you need it to be any faster, you can prep the sauce in a small glass container, seal it, and refrigerate.
To prep ahead the veggies, cube up all the veggies, onions, etc… Store them in a glass container. I like to then wet a paper towel, and place it on top of the veggies to keep them from getting dry. Place a lid and store it in the refrigerator.
There you have it, simple, easy, and delicious. So perfect for a weeknight meal. If you try this recipe, let me know what you think by commenting below.
Other Recipes You May Enjoy:
- Cucumber Avocado Sushi Rolls
- Next-Level Vegan Asian Bowl
- Gluten-Free Salmon Teriyaki Bowl
- Whole30 Chinese Orange Chicken
- Gluten-Free Vegetable Lo Mein
XO,
natalie
Black Pepper Tofu Veggie Stir-Fry
Ingredients
- 4 brown rice ramen noodles or any brown rice noodle prefered no seasoning
- 1/2 to fu block cubed into bite-sized pieces
- 1 head broccoli cut into bite-sized florets
- 4 ounces shiitake mushrooms stemmed and thinly sliced
- 1 small red onion sliced 1/4- inch thick
- 2 scallions sliced
- 1 tbsp sesame seeds
- 2 tbsp olive oil divided
- 1 tsp sesame oil
- pinch of salt to taste
- 1.5 tsp ground black pepper
- SAUCE
- ⅓ cup coconut aminos
- 1 tbsp arrowroot flour or starch
- 1 ½ tsp maple syrup honey, or agave
- 1 ½ tsp rice wine vinegar
- 2 garlic cloves minced
- ¼ tsp grated ginger
Instructions
- To make the sauce: add all the ingredients to a small bowl and whisk well. Set aside.
- To make the stir-fry: cube the tofu and pat the tofu down with a paper towel until it absorbs a lot of the liquid. You don't want it to be super liquidy or it won't get crispy. Season with a little salt and pepper to taste.
- In a large skillet set to medium heat, add 1 tbsp of olive oil. Once it’s hot, add the tofu and cook for about 5-7 minutes per side until it’s nice and crispy. I found it’s easier to flip using a spatula. Once crispy on both sides, remove and set asie.
- Meanwhile, cook the brown rice ramen according to the package. Reserve 1/2 cup noodle cooking liquid.
- In the same skillet, add the remaining olive oil and sesame oil. Add in all the veggies and cook for about 10-12 minutes. Season with a little salt.
- Add in the noodles and the sauce along with the reserved liquid. Toss with tongs and serve.
- Garnish with scallions and sesame seeds and enjoy.
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