Stir Fry Veggies & Roasted Tofu in Garlic Sauce

An easy, 30 minute gluten-free stir fry dinner that comes together quickly and offers something for everyone, making it a weekday win! Bonus: Can be made or prepped ahead of time.

Stir Fry Veggies & Roasted Tofu in Garlic Sauce

Simple, Savory & Satisfying!

By now you know we love a good stir fry!

It is one of our go to meals because it is quick and easy, can be fully or partially made ahead and there is always something for everyone… And when you’re feeding a family, that is a win!

We have a few simple sauces we love like this Garlic Sauce or our General Tso’s Sauce which are easy to whip up.

We just quick saute our favorite veggies or whatever we have in the fridge, make some rice if we don’t have any already made and stir fry some chicken for the boys.

You also know that we love a Garlic Sauce!

The garlic sauce, recipe adapted from The Spruce ,  takes less than 15 minutes to make and tastes just like the restaurants.  So several times a month, I whip up the sauce and stir fry whatever veggies we have or are in the mood for, and serve it over rice.

Tonight we made it with sautéed eggplant, red pepper and broccolini, and roasted Tofu all stir fried with the YUMMIEST garlic sauce.

 

The garlic sauce recipe is adapted from The Spruce , takes less than 15 minutes to make and it is thick and perfectly flavored.

The garlic sauce tastes just like the restaurants!

All you need is lots of garlic, sesame oil, gluten-free tamari or soy sauce, rice wine vinegar, sugar (missing from the photo), mirin and cornstarch mixed with water.

Veggies in gluten free garlic sauce #glutenfree #glutenfreerecipes www.healthygffamily.com

We make the sauce separately, sauté the eggplant, broccolini  and peppers then added the sauce to the sauteed veggies for a few minutes.

A quick, easy and super yummy dish in no time!

As with all my recipes, you can adapt to taste and substitute your favorite vegetables, add chicken like my boys like or tofu depending on your tastes or mood.

My boys like to have it with stir fry chicken but I was craving tofu tonight. There are many ways to prepare tofu but my absolute favorite is roasting it!

The tofu puffs up a bit and gets nice and crispy around the edges but stays soft in the center and is so good!

So go ahead and whip up the garlic sauce and give it a try with your favorite veggies!

And no matter if you try it with chicken or tofu, I hope you love this easy stir fry as much as we do!

Scroll down for recipe and leave a comment if you try.

Recipe

5.0 from 1 reviews
Stir Fry Veggies & Roasted Tofu in Garlic Sauce
 
Prep time
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A easy, delicious dinner that's better than takeout! Garlic Sauce recipe adapted from The Spruce, it is the real deal and tastes just like the restaurants. It thickens quickly but thins a bit as it heats up again. Can substitute chicken for tofu.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 4 servings
Ingredients
Garlic Sauce (recipe adapted from The Spruce) (makes 1 cup)
  • 4 tablespoons rice vinegar
  • 4 tablespoons sugar
  • 4 tablespoons gluten-free tamari (or gluten-free soy sauce)
  • 4 teaspoons mirin (Chinese rice cooking wine)
  • 2 tablespoons + ½ teaspoon sesame oil, divided
  • 3 teaspoons corn starch
  • 2 tablespoon water
  • 8 medium garlic cloves, minced or finely chopped
Stir Fry
  • One bunch green onions, chopped whites and some greens for garnish.
  • Sesame oil, 2-3 tablespoons
  • 1 bunch Broccolini or broccoli, cut lengthwise or into smaller pieces if desired
  • 2 medium or 3-4 Eggplant, cut into bite size or larger pieces
  • 1 medium red pepper, rinsed, seeded and cut into thin strips
Tofu, drained, rinsed and cut into 1 inch cubes. (Optional)
White or Brown rice, cooked
Instructions
Garlic Sauce
  1. Combine rice vinegar, sugar, tamari, mirin, and ½ teaspoon sesame oil in a liquid measuring cup or small bowl, stirring to combine. (this is the sauce base)
  2. In a separate small bowl, dissolve the cornstarch in water.
  3. Heat 2 tablespoons sesame oil over medium heat in a saucepan. Add the garlic and cook, stirring until fragrant (around 30 seconds).
  4. Re-stir the sauce base, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).
  5. NOTE: If marinating tofu, take a spoonful or two at this point to marinate tofu.
  6. Re-stir the cornstarch- water mixture and add it to the sauce a little at a time (stirring as to combine) until it is a desired thickness-- it will thicken quickly as it heats up.
  7. Transfer to a bowl or liquid measuring cup and set aside until ready to use.
  8. NOTE: Garlic sauce will thicken, especially if you make ahead. It will thin out as you heat it up. Can always add a touch of warm water and stir it if in want a thinner sauce.
Roasted Tofu
  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 garlic sauce (before adding the corn starch) 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
  1. In a large skillet, over medium high heat, add 2-3 tablespoons sesame oil and heat until shimmering but not burning. Add white part of onions and saute a minute or two until just tender.
  2. Add eggplant and saute 5-7 minutes until starting to get tender. Add broccolini and pepper, cook an additional 2-3 minutes. Cook longer for softer vegetables.
  3. Add the garlic sauce to the sauteed vegetables and stir to combine. Heat 2-3 minutes until warm.
  4. Serve over rice with tofu. Garnish with green parts of green onion.
NOTE: To keep the veggies separate in this photo, I sautéed them each separately. First the eggplant, then set aside; then the pepper and broccolini. Then added the additional sauce on top of the veggie after plating them.

 

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