Miso Ginger Tofu Stir Fry in 20 mins

Miso Ginger Tofu Stir Fry in 20 mins

Recipe by mrsslimonplantsCourse: Main


Prep time


Cooking time


Total time




  • 1 block of extra firm tofu (pressed)

  • 2 cups of frozen or fresh broccoli

  • 2.5 cups of cremini or white mushrooms

  • 1 large bell pepper

  • 3 medium size carrots

  • 1 medium size onion

  • 1/3 cup green onions

  • 2 tsp toasted sesame seeds (optional)

  • For Tofu Marinate:
  • 1.5 tbsp low sodium Tamari

  • 1 tsp maple syrup

  • 1 tsp sriracha per tolerance

  • 1 tsp grated ginger

  • 1 tsp white miso paste

  • 1 tsp rice vinegar

  • 1.5 tbsp corn starch

  • Sauce For Veggies:
  • 2 tbsp low sodium Tamari

  • 2 tsp maple syrup

  • 1-2 tsp sriracha or per tolerance

  • 1-1.5 tsp grated ginger

  • 1.5 tsp white miso paste

  • 2 tsp rice vinegar

  • 2 tbsp corn starch

  • 1/4 cup water (+/-)


  • Press an extra firm Tofu. Break tofu in big chunks, add them to a bowl. Toss with corn starch and the sauce. Let it marinate for half an hour to an hour.
  • While tofu is marinating, chop all your veggies and keep aside. On a large skillet, brown onion on a low/medium heat for about 5 minutes, add mushrooms and cook for about 7 minutes till mushrooms release water and start to caramelize. Add all chopped veggies and cook for about 5-7 minutes. After 7 minutes, pour the sauce over veggies, add air fried tofu and cook for additional 5 minutes till sauce starts to thicken.
  • Turn off the heat, add green onions and toasted sesame seeds and serve with rice of your choice.

Recipe Video


  • Feel free to add any other veggies to this dish but I highly recommend adding mushrooms as they give t his dish a lot of flavor and are low in calories.

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