Tofu and Vegetable Stir-Fry
Crispy pan-fried tofu with frozen vegetables and a peanut-soy sauce over rice. Fully vegan and under $6.
Cook the rice according to package directions. Set aside.
Press the tofu: wrap it in a clean towel and press firmly for a few minutes, or set something heavy on top for 10 minutes. The drier it is, the crispier it will get.
Cut tofu into 2 cm cubes. Toss with cornstarch and a pinch of salt.
Heat 1.5 tbsp oil in a large skillet over medium-high heat. Add tofu in a single layer. Cook without moving for 3–4 minutes until golden on the bottom. Flip and cook another 3 minutes. Remove and set aside.
In the same skillet, add remaining oil and the frozen vegetables. Stir-fry 3–4 minutes until heated through.
Add garlic and ginger. Cook 30 seconds.
Whisk together peanut butter, soy sauce, vinegar, sesame oil, and 4 tbsp of water until smooth. Pour over the vegetables.
Return the tofu to the pan. Toss everything together and cook 1–2 minutes until the sauce coats everything.
Serve over rice. Add chili flakes or hot sauce if using.
Pressing the tofu is important for texture. Skipping it produces a soft, steamed result rather than a crispy one.
- Sunrise or PC brand firm tofu is typically the most affordable at major Ontario grocery stores.
- Any frozen vegetable combination works — use whatever is cheapest or on sale.
- The peanut sauce can be made spicier with sriracha or milder by adding a teaspoon of sugar.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace soy sauce with tamari in the same quantity (minimal cost difference)
Rice and tofu are naturally gluten-free. Tamari is a direct swap for soy sauce.