Lemon Garlic Stir-Fried Tofu
A vegan stir-fry combining crispy tofu and a refreshing lemon-garlic sauce that’s tangy, savory, and packed with bright, fresh flavors.
Ingredients
For the Stir-Fry:
- 200 g firm tofu pressed and cubed
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 cup broccoli florets
- ½ red bell pepper sliced
- 1 teaspoon grated ginger
- 3 cloves garlic minced
For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon maple syrup or agave
- 1 teaspoon cornstarch
- ¼ cup water
- Lemon zest for garnish
Instructions
- Press tofu for 10 minutes to remove excess moisture.
- Heat vegetable oil in a skillet over medium-high heat.
- Add tofu cubes and fry until golden and crisp, about 6 minutes.
- Remove tofu and set aside.
- In the same pan, add sesame oil, garlic, and ginger; stir for 30 seconds.
- Toss in broccoli and bell pepper; sauté for 3–4 minutes.
- In a bowl, whisk soy sauce, lemon juice, syrup, cornstarch, and water until smooth.
- Pour sauce into the pan and cook until slightly thickened.
- Add tofu back, toss gently, and coat evenly in the sauce.
- Garnish with lemon zest and serve hot over rice or noodles.
Notes
Nutritional Values (Per Serving)
- Calories: 295
- Total Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 19 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 24%
- Iron: 14%
- Calcium: 10%
- Vitamin A: 12%
- Magnesium: 8%
Additional Notes / Tips
- Always use fresh lemon juice — bottled just won’t flirt the same way.
- Add chili flakes for a fiery kick.
- Swap broccoli for asparagus or snap peas for variety.
- Serve over quinoa, rice, or straight from the pan (zero judgment).
- Leftovers? Lucky you — it tastes even better cold from the fridge.