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.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Ingredients Method

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

Method

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.