I have recently re-discovered tofu and must say that it is a super easy way to add protein and texture to a stir fry. Also, who does not like beautiful food?! Yes, I am aware that a lot of people look down on tofu but as with everything, don’t knock it until you’ve tried it. It is so delicious, you won’t even realize it’s healthy, low sodium and gluten free too! The trick is to have the low sodium ingredients on hand. If you are not counting the sodium, you can certainly go with a low sodium soy sauce and a hot sauce of your choice. For the rest of us, I suggest the soy sauce substitute from Sans Salt. This gorgeous tofu and vegetable stir fry comes together in 20 minutes! That’s a total win!

Ingredients

• 1/2 cup homemade soy sauce substitute (I made the non-fermented version)
• 2 tbsp Lola’s original hot sauce (or other low sodium hot sauce)
• 1 tbsp Trader Joe’s Mango Ginger Chutney (optional)
• 2 tsp Coconut Aminos (optional)
• 2 tbsp corn starch – 1 tbsp for the tofu and 1 tbsp for thickening the sauce
• Broccoli Florets, cut into large pieces
• Red and Green Bell Peppers, cut into large pieces
• 1 block of extra firm tofu, pressed under weight for about an hour to remove extra moisture
• Black and/or white sesame seeds
• A handful of roasted cashews

Method

• If you have the time, press the tofu, under weight to remove moisture. If not, buy as firm a tofu as you can get so it holds shape. Cut into bite sized cubes and toss with a tablespoon of corn starch.
• In a large wok, heat about 2-3 tbsp of oil over medium heat. Add the tofu pieces and turn every few minutes till the pieces are starting to brown and get a bit of crust on them. Remove tofu from the pan and set aside.
• In a small bowl, mix together the soy sauce substitute, the hot sauce, the mango-ginger chutney (if using) and a tablespoon of the corn starch. If you are not using the mango-ginger chutney, feel free to mince up some fresh ginger and garlic into the sauce for added flavor. This is the sauce. Set aside.
• Once the tofu is done, add the broccoli and bell peppers to the same pan and sauté for a few minutes till the vegetables are just cooked. You still want a crunch to them.
• Now add the tofu back to the pan. Pour the sauce over the tofu and vegetables. Let it all cook together for a few minutes. If the sauce looks too dry, add a bit of water and/or the soy sauce substitute. If you need to, you can add about 1-2 tsp of the coconut aminos, but I did not. When the dish looks ready, top with the sesame seeds and the roasted cashews. So pretty!

Tofu and vegetable stir fry is a very low sodium version of the classic stir fry. Served over steamed rice, it is a healthy, nutritious and gorgeous meal that comes together really fast! If you have the rice cooking while making the stir fry, it all comes together in about 20 minutes. Here’s your answer to the dreaded question, “What’s for dinner?”!