Plant-Based Blueprint
Dr Bradie's Tofu Stir Fry
Crispy tofu and mushrooms in a sweet, savory sauce over rice.
Serves 225 min hands-onPer serving: 977 cal · 40 g protein · 150 g carbs · 24 g fat
Ingredients
- 1 block (14 oz) Extra-firm tofu
Base
- 1 tbsp olive oil
- 1 ½ cups white rice, dry, cooked before using
- 1 cup frozen mixed vegetables
- 1 cup oyster mushrooms
Seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp salt, iodized
- 1 tsp ground ginger
Sauce
- 1 tsp toasted sesame oil, roasted
- 1 tbsp apple cider vinegar
- 3 tbsp soy sauce
- 2 tbsp agave syrup
Equipment
Blender · Large skillet · Mixing bowl · Chef's knife · Cutting board · Whisk · Spatula or wooden spoon · Measuring cups and spoons
Steps
- 1Cook the 1.5 cups of white rice according to the package so it's ready when you need it.
- 2Whisk the sesame oil, apple cider vinegar, soy sauce and agave together in a small bowl.
- 3Mix the garlic powder, onion powder, red pepper flakes, pepper, salt and ginger powder into a spice blend.
- 4Cube the tofu and slice the oyster mushrooms.
- 5Heat the olive oil in a large pan over medium heat, then add the tofu. Cook for 5 minutes.
- 6Sprinkle the spice blend over the tofu, flip it, and cook 5 more minutes.
- 7Add the mushrooms and mixed vegetables and saute for 2 minutes.
- 8Stir in the cooked rice and the sauce. Simmer on low until the rice absorbs the sauce, then serve.
Tips
- Use day-old rice for the best texture.
Swaps, macros and the full recipe: gopbb.com/r/dr-bradies-tofu-stir-fry