Tofu Stir Fry

A stir fry can be an ace to play on any busy night. Delicious, made with nutritious vegetables and it comes together in a flash. Try it!


4 cloves garlic, minced, divided

2 teaspoons fresh ginger, grated

1 tablespoon honey

1 teaspoon sriracha

¼ cup lime juice

¼ cup reduced sodium soy sauce

1 block extra firm tofu

2 tablespoons sesame oil

1 cup sliced white onion

1 cup sliced carrot

1 cup sliced red bell pepper

½ cup edamame, frozen, thawed

3 cups soba noodle, cooked

1 tablespoon sesame seed

green onion, chopped, to serve


In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.

Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.

In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.

Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute. Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.

Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.

Garnish with green onions, if desired and enjoy!

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