Stir Fry Sesame Veggies & Roasted Almond Butter Tofu

A little savory, a little sweet, a little tangy... this veggie-packed meal is bursting with flavor

Stir Fry Sesame Veggies & Roasted Almond Butter Tofu

Hearty, Cozy & Satisfying!

Anyone else soooo ready for the weekend?  As if I weren’t already ready, this super yummy stir fry is giving me all the chill and cozy weekend feels.

If you’ve been following me for a while you know that a stir fry is one of our go to meals— it can be entirely prepped ahead so that all that’s left is the 10-15 minutes of actual stir frying and they can be adapted to everyone’s tastes.

The key is finding some good marinades and sauces and always switching them up!  This almond butter marinade and sauce is one of my favorites and I hadn’t made it in a long time! The almond butter sauce is from The Minimalist Baker and is a dreamy blend of sesame oil, almond butter, gluten-free tamari, lime juice, maple syrup + a few squirts of sriracha. BEST flavor! A little savory, a little sweet & a little tangy .

Here we paired it with simple stir fried peppers, eggplant and broccoli.  The peppers and eggplant were  stir fried with gluten-free tamari and some maple syrup; the broccoli is stir fried with just gluten-free tamari.  The entire pairing of the almond butter sauce plus sweet and salty veggies is delicious!

As you know if  you’ve been following me a while, the rest of my family isn’t a huge fan of nut butter sauces of any kind so this recipe is great because the sauce is on the side.  And they ate chicken instead of tofu which was just stir fried with sesame oil and tamari.

Scroll down to see the recipe.



Stir Fry with Sesame Veggies & Roasted Almond Butter Tofu
Prep time
Cook time
Total time
Savory, with a little sweet and a little tangy, this simple veggie packed meal is bursting with flavor! The best part of a stir fry is that it can be mostly prepped ahead of time so that all that's left of the actual stir-frying and dinner can be on the table in 15 minutes! Almond Butter Sauce adapted from Minimalist Baker.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 4 servings
1 package firm or extra firm tofu, rinsed, drained and cut into 1 inch cubes
Almond Butter Sauce (use for some for marinade the rest for serving)
  • 2 Tablespoons sesame oil
  • 4 Tablespoons creamy salted almond butter
  • 2 Tablespoons gluten-free tamari
  • 2 Tablespoons lime juice
  • 3 Tablespoons maple syrup
  • 2 "squirts" sriracha sauce (add more for a spicier sauce)
  • 3 tablespoons toasted or untoasted sesame oil, divided
  • 2-3 Japanese eggplants, skin left on, cut in 1-inch pieces
  • 1 Red Pepper, stem, core and seeds removed, cut into ¼ inch thick slices
  • 1 head of broccoli, cut into florets
  • 3 Tablespoons gluten-free tamari, divided
  • 2 tablespoons maple syrup, divided
  • 2 teaspoons sesame seeds
White or Brown Rice, prepared according to package
Almond Butter Sauce
  1. In a small bowl or liquid measuring cup whisk together all sauce ingredients until well combined and smooth. Set aside.
  1. Preheat oven to 450 degrees. (Bake at 400 or 425 degrees for less crispy tofu)
  2. In a medium bowl, place tofu and gently mix with a few spoonfuls of almond butter sauce and let sit for about 5-10 minutes. Save extra sauce for serving.
  3. Lay tofu cubes in single layer on prepared baking sheet. Roast tofu for 10 minutes, flip it, then roast another 5 minutes until golden brown (it will also puff up a bit).
  4. Set aside. Can be made ahead and heated up when time to serve.
Stir Fry Veggies
  1. In a large skillet, over medium high heat, add 1 tablespoon oil and heat until shimmering but not burning, add broccoli. Saute for 1-2 minutes. Drizzle with 1 tablespoon gluten-free tamari and sesame seeds. Saute, stirring frequently for an additional 2-4 minutes until tender. I like my vegetables tender crisp; saute longer for softer vegetables. Set aside.
  2. In the same skillet, heat another tablespoon of oil until shimmering but not burning, add eggplant. Saute for 1-2 minutes. Drizzle with 1 tablespoon tamari, 1 tablespoon maple syrup and sesame seeds and sauté, stirring frequently an additional 2-3 minutes or until browned on all sides. Set aside.
  3. In the same pan, add 1 tablespoon oil, and when hot, add peppers, Sautee 1-2 minutes. Drizzle with 1 tablespoon tamari, 1 tablespoon maple syrup and sesame seeds and sauté, stirring frequently for 2-3 minutes or until crisp-tender. Cook longer for softer peppers. Set aside.
  1. Place Rice in a bowl, along with eggplant, peppers,broccoli and tofu. Top tofu with additional almond butter sauce. Sprinkle veggies with sesame seeds for garnish if desired..




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