This Tofu and Veggie Stir Fry pairs chewy tofu and tender-crisp vegetables with an irresistible sweet ginger sauce for the perfect weeknight dinner. It’s great for meal prep, too!
Stir fries are the ultimate weeknight meal. When you’re tired after a long day at work, a stir fry requires minimal effort—and even better, you’ll have dinner done in minutes, too. They’re packed with flavour ( hello , sweet ginger sauce!) and have a variety of textures.
This Tofu and Veggie Stir Fry has the perfect balance of plant protein and vegetables, and you’ll love the way the soft, chewy tofu contrasts with the slightly crisp carrots and broccoli.
Oh, and if carrots and broccoli aren’t your thing? This recipe is easy to customize with your favourite veggies. Sliced bell peppers, mushrooms, snap peas or snow peas, thinly sliced onions, zucchini—it’s like a choose-your-own-adventure kind of stir fry!
But whatever you do, don’t skip that sauce. It’s sticky and sweet, with a lovely bit of warmth from the fresh ginger root. So good .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the sweet ginger sauce:
- Soy sauce or liquid aminos
- Maple syrup or agave
- Ginger root
- Garlic
- Rice wine vinegar – Be sure to buy the unseasoned kind; seasoned rice vinegar has added sugar.
For the stir fry:
- Firm tofu – Press the tofu before you start this recipe. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Sea salt and pepper
- Oil
- Sesame oil
- Broccoli – Cut the broccoli into uniform pieces to ensure that it cooks evenly.
- Carrot – If you want to save yourself some prep time, you can buy a bag of julienned carrots instead of cutting them yourself.
- Cornstarch
- Water
Can You Substitute Ground Ginger for Ginger Root?
You can substitute ground ginger for ginger root in this recipe, but I don’t recommend it. Dried, ground ginger has a very different flavour profile than fresh ginger root. Fresh ginger is fragrant, subtly sweet, and has a complex, warm flavour that adds so much to this recipe.
If you do need to swap in ground ginger in this stir fry or any other recipe, 1/4 teaspoon of ground ginger is equivalent to 1 tablespoon of fresh ginger.
How to Make Tofu and Veggie Stir Fry
Ready for an easy dinner? Let’s get started!
Make the sauce. Whisk the sauce ingredients together in a small bowl; set aside.
Cook the tofu . In a large skillet or wok set over medium-high heat, add both of the oils. Once they’re hot and shimmering, add the tofu and 2 tablespoons of the sauce; be careful when you do this, because there might be some spattering! Cook each side of the tofu for about 2 to 3 minutes, until all sides are crispy and lightly browned. Season with salt and pepper and transfer to a plate.
Cook the veggies . Return the pan to the stovetop and add the broccoli and carrots; stir fry for about 2 minutes. Add a few tablespoons of water and cover the pan. Steam for about 2 minutes, then uncover and lower the heat to medium.
Finish . Add the tofu and sauce to the pan, then pour in the cornstarch slurry. Stir to coat; cook for another 2 to 3 minutes, or until the sauce thickens a bit. Remove from heat and garnish with sesame seeds and chopped scallions.
Tips for Success
While this recipe is fairly straightforward, there are a few tricks and tips that can help make sure you get the perfect Tofu and Veggie Stir Fry!
- Cook the tofu and veggies separately . Yes, it’s tempting to just throw everything together at the beginning and save a little time, but if you want perfectly chewy tofu, it needs to cook separately from the vegetables.
- Make sure the cornstarch slurry is smooth . If it’s lumpy, those little lumpy bits will cook in the stir fry sauce, which isn’t the texture we’re going for in this recipe!
- Double the sauce if you’d like . If you like your stir fries extra saucy for serving over rice or cooked quinoa , you can double the sauce and slurry.
Meal Prep Ideas
Want to make this Tofu and Veggie Stir Fry into a week of meal prep lunches? I suggest pairing the stir fry with quinoa fried rice , traditional rice, or cauliflower rice , but store them separately to keep the grains (or cauliflower) from getting soggy. In a separate little container, you can bring thinly sliced scallions, sesame seeds, or cashews to add as garnish after heating; this will add some texture to your stir fry.
How to Store and Reheat Leftovers
Store leftover stir fry in an airtight container in the refrigerator for up to 4 days. It can be reheated in a skillet on the stovetop with a splash of oil, or in the microwave.
Can This Recipe Be Frozen?
You can freeze this stir fry in an airtight container or freezer bag for up to 3 months, but the texture won’t be quite the same after freezing, thawing, and reheating; the veggies will be a little softer. I recommend letting the stir fry thaw in the refrigerator, then reheating in the microwave or on the stovetop.
Ingredients
Sweet Ginger Sauce
- 4 tablespoons soy sauce , or liquid aminos
- 2 tablespoons maple syrup , or agave
- 1 teaspoon minced ginger
- 3-4 cloves of finely minced garlic
- 1 tablespoon rice wine vinegar
Stir Fry
- 1 lb block of firm tofu, pressed , (454g)
- pinch sea salt and pepper
- 2 teaspoons oil , neutral and high smoke point (eg. avocado oil)
- 2 teaspoons sesame oil
- 2 heads broccoli , (168g) large stem removed and chopped
- 1 large carrot , peeled and julienned
- 2 teaspoons cornstarch + 2 teaspoon water for a cornstarch slurry
Instructions
Sweet Ginger Sauce
- Stir all the sauce ingredients together and set aside.
Stir Fry + Putting It All Together
- In a pan over medium high, add both oils. When hot add in the tofu and 2 tablespoons of the sauce and crisp on each side for about 2-3 minutes on each side, until all sides are crisped up and browned. This helps to infuse the tofu with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.
- In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tofu and the sauce. Pour in the cornstarch slurry here. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
This Tofu and Veggie Stir Fry pairs chewy tofu and tender-crisp vegetables with an irresistible sweet ginger sauce for the perfect weeknight dinner. It’s great for meal prep, too!
Stir fries are the ultimate weeknight meal. When you’re tired after a long day at work, a stir fry requires minimal effort—and even better, you’ll have dinner done in minutes, too. They’re packed with flavour ( hello , sweet ginger sauce!) and have a variety of textures.
This Tofu and Veggie Stir Fry has the perfect balance of plant protein and vegetables, and you’ll love the way the soft, chewy tofu contrasts with the slightly crisp carrots and broccoli.
Oh, and if carrots and broccoli aren’t your thing? This recipe is easy to customize with your favourite veggies. Sliced bell peppers, mushrooms, snap peas or snow peas, thinly sliced onions, zucchini—it’s like a choose-your-own-adventure kind of stir fry!
But whatever you do, don’t skip that sauce. It’s sticky and sweet, with a lovely bit of warmth from the fresh ginger root. So good .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the sweet ginger sauce:
- Soy sauce or liquid aminos
- Maple syrup or agave
- Ginger root
- Garlic
- Rice wine vinegar – Be sure to buy the unseasoned kind; seasoned rice vinegar has added sugar.
For the stir fry:
- Firm tofu – Press the tofu before you start this recipe. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Sea salt and pepper
- Oil
- Sesame oil
- Broccoli – Cut the broccoli into uniform pieces to ensure that it cooks evenly.
- Carrot – If you want to save yourself some prep time, you can buy a bag of julienned carrots instead of cutting them yourself.
- Cornstarch
- Water
Can You Substitute Ground Ginger for Ginger Root?
You can substitute ground ginger for ginger root in this recipe, but I don’t recommend it. Dried, ground ginger has a very different flavour profile than fresh ginger root. Fresh ginger is fragrant, subtly sweet, and has a complex, warm flavour that adds so much to this recipe.
If you do need to swap in ground ginger in this stir fry or any other recipe, 1/4 teaspoon of ground ginger is equivalent to 1 tablespoon of fresh ginger.
How to Make Tofu and Veggie Stir Fry
Ready for an easy dinner? Let’s get started!
Make the sauce. Whisk the sauce ingredients together in a small bowl; set aside.
Cook the tofu . In a large skillet or wok set over medium-high heat, add both of the oils. Once they’re hot and shimmering, add the tofu and 2 tablespoons of the sauce; be careful when you do this, because there might be some spattering! Cook each side of the tofu for about 2 to 3 minutes, until all sides are crispy and lightly browned. Season with salt and pepper and transfer to a plate.
Cook the veggies . Return the pan to the stovetop and add the broccoli and carrots; stir fry for about 2 minutes. Add a few tablespoons of water and cover the pan. Steam for about 2 minutes, then uncover and lower the heat to medium.
Finish . Add the tofu and sauce to the pan, then pour in the cornstarch slurry. Stir to coat; cook for another 2 to 3 minutes, or until the sauce thickens a bit. Remove from heat and garnish with sesame seeds and chopped scallions.
Tips for Success
While this recipe is fairly straightforward, there are a few tricks and tips that can help make sure you get the perfect Tofu and Veggie Stir Fry!
- Cook the tofu and veggies separately . Yes, it’s tempting to just throw everything together at the beginning and save a little time, but if you want perfectly chewy tofu, it needs to cook separately from the vegetables.
- Make sure the cornstarch slurry is smooth . If it’s lumpy, those little lumpy bits will cook in the stir fry sauce, which isn’t the texture we’re going for in this recipe!
- Double the sauce if you’d like . If you like your stir fries extra saucy for serving over rice or cooked quinoa , you can double the sauce and slurry.
Meal Prep Ideas
Want to make this Tofu and Veggie Stir Fry into a week of meal prep lunches? I suggest pairing the stir fry with quinoa fried rice , traditional rice, or cauliflower rice , but store them separately to keep the grains (or cauliflower) from getting soggy. In a separate little container, you can bring thinly sliced scallions, sesame seeds, or cashews to add as garnish after heating; this will add some texture to your stir fry.
How to Store and Reheat Leftovers
Store leftover stir fry in an airtight container in the refrigerator for up to 4 days. It can be reheated in a skillet on the stovetop with a splash of oil, or in the microwave.
Can This Recipe Be Frozen?
You can freeze this stir fry in an airtight container or freezer bag for up to 3 months, but the texture won’t be quite the same after freezing, thawing, and reheating; the veggies will be a little softer. I recommend letting the stir fry thaw in the refrigerator, then reheating in the microwave or on the stovetop.
Ingredients
Sweet Ginger Sauce
- 4 tablespoons soy sauce , or liquid aminos
- 2 tablespoons maple syrup , or agave
- 1 teaspoon minced ginger
- 3-4 cloves of finely minced garlic
- 1 tablespoon rice wine vinegar
Stir Fry
- 1 lb block of firm tofu, pressed , (454g)
- pinch sea salt and pepper
- 2 teaspoons oil , neutral and high smoke point (eg. avocado oil)
- 2 teaspoons sesame oil
- 2 heads broccoli , (168g) large stem removed and chopped
- 1 large carrot , peeled and julienned
- 2 teaspoons cornstarch + 2 teaspoon water for a cornstarch slurry
Instructions
Sweet Ginger Sauce
- Stir all the sauce ingredients together and set aside.
Stir Fry + Putting It All Together
- In a pan over medium high, add both oils. When hot add in the tofu and 2 tablespoons of the sauce and crisp on each side for about 2-3 minutes on each side, until all sides are crisped up and browned. This helps to infuse the tofu with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.
- In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tofu and the sauce. Pour in the cornstarch slurry here. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
This Tofu and Veggie Stir Fry pairs chewy tofu and tender-crisp vegetables with an irresistible sweet ginger sauce for the perfect weeknight dinner. It’s great for meal prep, too!
Stir fries are the ultimate weeknight meal. When you’re tired after a long day at work, a stir fry requires minimal effort—and even better, you’ll have dinner done in minutes, too. They’re packed with flavour ( hello , sweet ginger sauce!) and have a variety of textures.
This Tofu and Veggie Stir Fry has the perfect balance of plant protein and vegetables, and you’ll love the way the soft, chewy tofu contrasts with the slightly crisp carrots and broccoli.
Oh, and if carrots and broccoli aren’t your thing? This recipe is easy to customize with your favourite veggies. Sliced bell peppers, mushrooms, snap peas or snow peas, thinly sliced onions, zucchini—it’s like a choose-your-own-adventure kind of stir fry!
But whatever you do, don’t skip that sauce. It’s sticky and sweet, with a lovely bit of warmth from the fresh ginger root. So good .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the sweet ginger sauce:
- Soy sauce or liquid aminos
- Maple syrup or agave
- Ginger root
- Garlic
- Rice wine vinegar – Be sure to buy the unseasoned kind; seasoned rice vinegar has added sugar.
For the stir fry:
- Firm tofu – Press the tofu before you start this recipe. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Sea salt and pepper
- Oil
- Sesame oil
- Broccoli – Cut the broccoli into uniform pieces to ensure that it cooks evenly.
- Carrot – If you want to save yourself some prep time, you can buy a bag of julienned carrots instead of cutting them yourself.
- Cornstarch
- Water
Can You Substitute Ground Ginger for Ginger Root?
You can substitute ground ginger for ginger root in this recipe, but I don’t recommend it. Dried, ground ginger has a very different flavour profile than fresh ginger root. Fresh ginger is fragrant, subtly sweet, and has a complex, warm flavour that adds so much to this recipe.
If you do need to swap in ground ginger in this stir fry or any other recipe, 1/4 teaspoon of ground ginger is equivalent to 1 tablespoon of fresh ginger.
How to Make Tofu and Veggie Stir Fry
Ready for an easy dinner? Let’s get started!
Make the sauce. Whisk the sauce ingredients together in a small bowl; set aside.
Cook the tofu . In a large skillet or wok set over medium-high heat, add both of the oils. Once they’re hot and shimmering, add the tofu and 2 tablespoons of the sauce; be careful when you do this, because there might be some spattering! Cook each side of the tofu for about 2 to 3 minutes, until all sides are crispy and lightly browned. Season with salt and pepper and transfer to a plate.
Cook the veggies . Return the pan to the stovetop and add the broccoli and carrots; stir fry for about 2 minutes. Add a few tablespoons of water and cover the pan. Steam for about 2 minutes, then uncover and lower the heat to medium.
Finish . Add the tofu and sauce to the pan, then pour in the cornstarch slurry. Stir to coat; cook for another 2 to 3 minutes, or until the sauce thickens a bit. Remove from heat and garnish with sesame seeds and chopped scallions.
Tips for Success
While this recipe is fairly straightforward, there are a few tricks and tips that can help make sure you get the perfect Tofu and Veggie Stir Fry!
- Cook the tofu and veggies separately . Yes, it’s tempting to just throw everything together at the beginning and save a little time, but if you want perfectly chewy tofu, it needs to cook separately from the vegetables.
- Make sure the cornstarch slurry is smooth . If it’s lumpy, those little lumpy bits will cook in the stir fry sauce, which isn’t the texture we’re going for in this recipe!
- Double the sauce if you’d like . If you like your stir fries extra saucy for serving over rice or cooked quinoa , you can double the sauce and slurry.
Meal Prep Ideas
Want to make this Tofu and Veggie Stir Fry into a week of meal prep lunches? I suggest pairing the stir fry with quinoa fried rice , traditional rice, or cauliflower rice , but store them separately to keep the grains (or cauliflower) from getting soggy. In a separate little container, you can bring thinly sliced scallions, sesame seeds, or cashews to add as garnish after heating; this will add some texture to your stir fry.
How to Store and Reheat Leftovers
Store leftover stir fry in an airtight container in the refrigerator for up to 4 days. It can be reheated in a skillet on the stovetop with a splash of oil, or in the microwave.
Can This Recipe Be Frozen?
You can freeze this stir fry in an airtight container or freezer bag for up to 3 months, but the texture won’t be quite the same after freezing, thawing, and reheating; the veggies will be a little softer. I recommend letting the stir fry thaw in the refrigerator, then reheating in the microwave or on the stovetop.
Ingredients
Sweet Ginger Sauce
- 4 tablespoons soy sauce , or liquid aminos
- 2 tablespoons maple syrup , or agave
- 1 teaspoon minced ginger
- 3-4 cloves of finely minced garlic
- 1 tablespoon rice wine vinegar
Stir Fry
- 1 lb block of firm tofu, pressed , (454g)
- pinch sea salt and pepper
- 2 teaspoons oil , neutral and high smoke point (eg. avocado oil)
- 2 teaspoons sesame oil
- 2 heads broccoli , (168g) large stem removed and chopped
- 1 large carrot , peeled and julienned
- 2 teaspoons cornstarch + 2 teaspoon water for a cornstarch slurry
Instructions
Sweet Ginger Sauce
- Stir all the sauce ingredients together and set aside.
Stir Fry + Putting It All Together
- In a pan over medium high, add both oils. When hot add in the tofu and 2 tablespoons of the sauce and crisp on each side for about 2-3 minutes on each side, until all sides are crisped up and browned. This helps to infuse the tofu with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.
- In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tofu and the sauce. Pour in the cornstarch slurry here. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
This Tofu and Veggie Stir Fry pairs chewy tofu and tender-crisp vegetables with an irresistible sweet ginger sauce for the perfect weeknight dinner. It’s great for meal prep, too!
Stir fries are the ultimate weeknight meal. When you’re tired after a long day at work, a stir fry requires minimal effort—and even better, you’ll have dinner done in minutes, too. They’re packed with flavour ( hello , sweet ginger sauce!) and have a variety of textures.
This Tofu and Veggie Stir Fry has the perfect balance of plant protein and vegetables, and you’ll love the way the soft, chewy tofu contrasts with the slightly crisp carrots and broccoli.
Oh, and if carrots and broccoli aren’t your thing? This recipe is easy to customize with your favourite veggies. Sliced bell peppers, mushrooms, snap peas or snow peas, thinly sliced onions, zucchini—it’s like a choose-your-own-adventure kind of stir fry!
But whatever you do, don’t skip that sauce. It’s sticky and sweet, with a lovely bit of warmth from the fresh ginger root. So good .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the sweet ginger sauce:
- Soy sauce or liquid aminos
- Maple syrup or agave
- Ginger root
- Garlic
- Rice wine vinegar – Be sure to buy the unseasoned kind; seasoned rice vinegar has added sugar.
For the stir fry:
- Firm tofu – Press the tofu before you start this recipe. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Sea salt and pepper
- Oil
- Sesame oil
- Broccoli – Cut the broccoli into uniform pieces to ensure that it cooks evenly.
- Carrot – If you want to save yourself some prep time, you can buy a bag of julienned carrots instead of cutting them yourself.
- Cornstarch
- Water
Can You Substitute Ground Ginger for Ginger Root?
You can substitute ground ginger for ginger root in this recipe, but I don’t recommend it. Dried, ground ginger has a very different flavour profile than fresh ginger root. Fresh ginger is fragrant, subtly sweet, and has a complex, warm flavour that adds so much to this recipe.
If you do need to swap in ground ginger in this stir fry or any other recipe, 1/4 teaspoon of ground ginger is equivalent to 1 tablespoon of fresh ginger.
How to Make Tofu and Veggie Stir Fry
Ready for an easy dinner? Let’s get started!
Make the sauce. Whisk the sauce ingredients together in a small bowl; set aside.
Cook the tofu . In a large skillet or wok set over medium-high heat, add both of the oils. Once they’re hot and shimmering, add the tofu and 2 tablespoons of the sauce; be careful when you do this, because there might be some spattering! Cook each side of the tofu for about 2 to 3 minutes, until all sides are crispy and lightly browned. Season with salt and pepper and transfer to a plate.
Cook the veggies . Return the pan to the stovetop and add the broccoli and carrots; stir fry for about 2 minutes. Add a few tablespoons of water and cover the pan. Steam for about 2 minutes, then uncover and lower the heat to medium.
Finish . Add the tofu and sauce to the pan, then pour in the cornstarch slurry. Stir to coat; cook for another 2 to 3 minutes, or until the sauce thickens a bit. Remove from heat and garnish with sesame seeds and chopped scallions.
Tips for Success
While this recipe is fairly straightforward, there are a few tricks and tips that can help make sure you get the perfect Tofu and Veggie Stir Fry!
- Cook the tofu and veggies separately . Yes, it’s tempting to just throw everything together at the beginning and save a little time, but if you want perfectly chewy tofu, it needs to cook separately from the vegetables.
- Make sure the cornstarch slurry is smooth . If it’s lumpy, those little lumpy bits will cook in the stir fry sauce, which isn’t the texture we’re going for in this recipe!
- Double the sauce if you’d like . If you like your stir fries extra saucy for serving over rice or cooked quinoa , you can double the sauce and slurry.
Meal Prep Ideas
Want to make this Tofu and Veggie Stir Fry into a week of meal prep lunches? I suggest pairing the stir fry with quinoa fried rice , traditional rice, or cauliflower rice , but store them separately to keep the grains (or cauliflower) from getting soggy. In a separate little container, you can bring thinly sliced scallions, sesame seeds, or cashews to add as garnish after heating; this will add some texture to your stir fry.
How to Store and Reheat Leftovers
Store leftover stir fry in an airtight container in the refrigerator for up to 4 days. It can be reheated in a skillet on the stovetop with a splash of oil, or in the microwave.
Can This Recipe Be Frozen?
You can freeze this stir fry in an airtight container or freezer bag for up to 3 months, but the texture won’t be quite the same after freezing, thawing, and reheating; the veggies will be a little softer. I recommend letting the stir fry thaw in the refrigerator, then reheating in the microwave or on the stovetop.
Ingredients
Sweet Ginger Sauce
- 4 tablespoons soy sauce , or liquid aminos
- 2 tablespoons maple syrup , or agave
- 1 teaspoon minced ginger
- 3-4 cloves of finely minced garlic
- 1 tablespoon rice wine vinegar
Stir Fry
- 1 lb block of firm tofu, pressed , (454g)
- pinch sea salt and pepper
- 2 teaspoons oil , neutral and high smoke point (eg. avocado oil)
- 2 teaspoons sesame oil
- 2 heads broccoli , (168g) large stem removed and chopped
- 1 large carrot , peeled and julienned
- 2 teaspoons cornstarch + 2 teaspoon water for a cornstarch slurry
Instructions
Sweet Ginger Sauce
- Stir all the sauce ingredients together and set aside.
Stir Fry + Putting It All Together
- In a pan over medium high, add both oils. When hot add in the tofu and 2 tablespoons of the sauce and crisp on each side for about 2-3 minutes on each side, until all sides are crisped up and browned. This helps to infuse the tofu with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.
- In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tofu and the sauce. Pour in the cornstarch slurry here. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
Tofu and Veggie Stir Fry in Sweet Ginger Sauce
Ingredients
Sweet Ginger Sauce
- 4 tablespoons soy sauce or liquid aminos
- 2 tablespoons maple syrup or agave
- 1 teaspoon minced ginger
- 3-4 cloves of finely minced garlic
- 1 tablespoon rice wine vinegar
Stir Fry
- 1 lb block of firm tofu, pressed (454g)
- pinch sea salt and pepper
- 2 teaspoons oil neutral and high smoke point (eg. avocado oil)
- 2 teaspoons sesame oil
- 2 heads broccoli (168g) large stem removed and chopped
- 1 large carrot peeled and julienned
- 2 teaspoons cornstarch + 2 teaspoon water for a cornstarch slurry
Instructions
Sweet Ginger Sauce
- Stir all the sauce ingredients together and set aside.
Stir Fry + Putting It All Together
- In a pan over medium high, add both oils. When hot add in the tofu and 2 tablespoons of the sauce and crisp on each side for about 2-3 minutes on each side, until all sides are crisped up and browned. This helps to infuse the tofu with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.
- In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tofu and the sauce. Pour in the cornstarch slurry here. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Video
Notes
Nutrition
Tofu and Veggie Stir Fry in Sweet Ginger Sauce https://jessicainthekitchen.com/tofu-and-veggie-stir-fry-in-sweet-ginger-sauce/ June 22, 2022
This vegan garlic naan is soft, chewy, and full of garlic flavour. Serve it with your favorite Indian curry for a restaurant-style meal at home!
I love making homemade naan, but I recently upped my game by taking my classic vegan naan recipe and transforming it into garlic naan.
Whoa! I wish I had thought of this sooner!
If, like me, you’re a garlic lover, this naan is going to quickly become a new favourite. Before I went vegan, I loved ordering a basket of garlic naan whenever I went out for Indian food, but since it’s usually made with dairy, I had to forego it once I switched to a plant-based lifestyle. I’m so excited to be able to enjoy it again!
Does Naan Taste Like Pita?
Naan and pita are both soft, leavened flatbreads, but they have different textures and tastes. Naan is denser than pita and has a chewy texture, while pita is light and fluffy.
Both breads are delicious, but there’s definitely something special about naan— especially when it’s garlic naan!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the garlic naan:
- All-purpose flour
- Brown sugar
- Baking powder
- Active instant yeast
- Garlic powder
- Sea salt
- Ground black pepper
- Vegan milk – This should be warm, not hot. You can warm it in the microwave.
- Greek vegan yogurt or thick coconut cream – If you’re using coconut cream, you can either buy it or scoop it out of a can of chilled coconut milk. (Learn more about coconut cream in this post: Coconut Whipped Cream )
- Coconut oil or olive oil
- Optional toppings – Vegan parmesan cheese, extra garlic, parsley or cilantro
For the garlic butter topping:
- Vegan butter – I use salted, but if you’re using unsalted, add ¼ teaspoon of sea salt.
- Garlic
- Parsley or cilantro
How to Make Vegan Garlic Naan
If you’ve made your own bread before, you’ll find that this is similar, but there’s only one rise instead of two, so it’s a little bit easier!
To make the garlic naan:
Combine the dry ingredients . Whisk the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper in a large bowl.
Add the wet ingredients . Create a well in the centre of the flour. Pour the vegan milk and vegan yogurt into the well, then mix with a spatula until just incorporated and a shaggy dough forms.
Knead the dough . Turn out the dough onto a floured surface. Flour your hands and fold the dough together. Knead for about 3 minutes, using your hands and knuckles. The dough will be sticky at first, but you can add up to 2 tablespoons of extra flour if needed.
Let the dough rise . Lightly grease the ball of dough with oil and place it in the bowl. Cover the bowl with plastic wrap or a kitchen towel and let it rise for 30 minutes on the counter in a warm area, until it’s about doubled in size.
Form the naan . Divide the dough into 6 balls and roll each into a circle. On the floured work surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin . It should measure about 6 to 8 inches.
Prepare . Set a skillet over medium-high heat. Brush both sides of each naan with oil and add seasonings, if desired.
Cook the garlic naan . Add a teaspoon of coconut oil to the skillet. Place a piece of naan in the skillet and fry for 30 seconds to 1 minute, or until you see bubbles starting to form. Turn and cook for another 30 seconds to 1 minute on the other side. Remove from the skillet and brush with the garlic butter mixture. Let the naan cool on a wire rack and repeat with the remaining dough.
To make the garlic butter:
Melt the butter. Microwave the vegan butter or melt it in a small saucepan.
Add the seasonings . To the melted vegan butter, add the minced garlic and parsley.
Tips for Success
Here are some quick tips for making perfect vegan garlic naan at home:
- Keeping the dough from sticking . I like to flour my surface when rolling out the dough, as well as flouring my hands and rolling pin. Alternatively, you can roll out the dough on a piece of parchment paper, but I still recommend flouring your hands and the rolling pin.
- Let the dough rise in a warm place . This means away from drafts! In the winter, keep the bowl away from drafty doors and in the summer, you want it keep it away from air conditioner vents.
- Make sure the naan fits in your skillet. When you’re rolling it out, you don’t want it to be bigger than the size of the skillet you’re cooking it in!
Serving Suggestions
Vegan garlic naan goes well with all of your favorite Indian foods, like Chickpea Tikka Masala , Aloo Gobi Masala , and Vegan Butter Chicken. But with that garlicky flavour, you can also use it as a swap for traditional garlic bread and serve it with Vegan Spaghetti and Meatballs and other Italian dishes. It’s excellent for pairing with soup, too! I love it with my Creamy Vegan Mushroom Wild Rice Soup .
How to Store
Leftover garlic naan can be stored in the refrigerator, in an airtight container or freezer bag, for 2 to 3 days. I recommend warming it up before serving, but you can also enjoy it at room temperature.
Can This Recipe Be Frozen?
Yes, garlic naan can be frozen and enjoyed whenever you like! Place it in a freezer bag and store it for up to 3 months. You can warm it up in a 350ºF oven for a few minutes, or on a skillet set over medium-low heat.
Ingredients
- 2 cups all-purpose flour , 240g , + an extra up to 2 tablespoons for kneading and flouring
- 2 teaspoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon instant yeast
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup warm vegan milk , you can warm it in the microwave
- 1/2 cup Greek vegan yogurt , or thick coconut cream from a can of coconut milk, see notes below
- 1 1/2 tablespoons coconut oil , or olive oil for brushing
- vegan Parmesan cheese , extra garlic, parsley or cilantro, for topping, optional
Garlic Butter Topping
- 2 tablespoons vegan butter , salted, if unsalted, add ¼ teaspoon sea salt
- 2.5 tablespoons minced garlic
- 2 teaspoons freshly diced parsley , or cilantro
Instructions
- In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
- Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
- Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
- Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
- Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
- Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
- Remove from heat, and immediately brush with garlic butter mix. Then place on a wire rack to let the naan cool. Continue with the other naan pieces of bread until finished.
- Serve and enjoy!
Garlic Butter Topping
- Melt the vegan butter. When still warm/hot, mix together the melted vegan butter, minced garlic and parsley. Mixing the garlic in the warm melted butter (plus adding it onto the hot naan) will help to mellow out the garlic flavour.
