Black Pepper Tofu Veggie Stir-Fry
A simple and quick weeknight meal ready in less than 30 minutes. Add this delicious Black Pepper Tofu Veggie Stir-Fry to your next weeknight dinner. It's gluten-free, vegan, and made with love.
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.