Stir Fry Veggies & Roasted Tofu in Garlic Sauce

A flavorful, 30 minute gluten-free dinner that 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!

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.


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.


Stir Fry Veggies & Roasted Tofu in Garlic Sauce
Prep time
Cook time
Total time
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.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 4 servings
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 dry sherry
  • 2 tbsp + 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 tbsp
  • 1 bunch Broccolini, cut lengthwise 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 and cut into 1 inch cubes. (Optional)
White or Brown rice, cooked
Garlic Sauce
  1. Combine rice vinegar, sugar, gluten-free tamari, sherry, and ¼ tsp sesame oil in a small bowl, stirring to combine.
  2. In a separate small bowl, dissolve the cornstarch in water.
  3. Heat 1 tbsp sesame oil over medium heat in a saucepan. Add the garlic and cook,stirring until fragrant (around 30 seconds).
  4. Re-stir the sauce, 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, stirring to thicken.
  7. Transfer to a bowl or liquid measuring cup and set aside until ready to use.
  8. Will thicken as it sits and will thin out when heated again. Can also be thinned out with a little bit of water.
  9. 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 tbsp oil and heat until shimmering but not burning. Add onions and saute a minute or two until just tender.
  2. Add pepper and eggplant and sauce 5-7 minutes until starting to get tender. Add broccolini, 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, then set aside; then the broccolini. Then added the additional sauce on top of the veggie after plating them.


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