Gluten-Free Tofu Vegetable Stir-Fry Recipe

About this recipe

A quick and flavorful dinner option featuring tofu and fresh vegetables in a gluten-free soy sauce-based stir-fry. Perfect for solution seekers looking for a healthy and satisfying meal.

Ingredients

• 500 G Brown & Polson Cornflour
• - Potts Vegetable Stock Can
• 400 g Trs Turmeric Powder 400G
• - Ktc Vegetable Oil
• - Forest Whole Foods Organic White Quinoa
• 500 g Planet Organic Courgettes 500G
• 250 Ml Lee Kum Kee Gluten Free Soy Sauce, 250Ml
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• 396G Cauldron Organic Tofu Block

Instructions

1. 1. Drain 396 g of firm tofu, wrap it in kitchen paper and press under a heavy pan for 15 minutes, then cut into cubes.
2. 2. In a small bowl, stir together 2 tablespoons cornflour, 1/4 teaspoon ground ginger, 240 ml (1 cup) of vegetable stock, and 2 tablespoons gluten-free soy sauce until smooth. Set aside. Cook 150 g of quinoa according to the packet instructions.
3. 3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add half of the cubed tofu and stir-fry until golden brown, about 3-4 minutes. Remove and set aside.
4. 4. Repeat with the remaining tofu, using an additional 1 tablespoon vegetable oil. Remove and set aside.
5. 5. In the same skillet, add 1 tablespoon vegetable oil and stir-fry 600 g (5 cups) of sliced courgettes with 1/4 teaspoon ground turmeric for 5-7 minutes, until tender-crisp.
6. 6. Reduce heat to medium and return the tofu to the skillet. Pour in the reserved stock mixture and cook, stirring constantly, until the sauce boils and thickens, about 2-3 minutes.
7. 7. Serve the stir-fry hot over the cooked quinoa. Enjoy!

How to make Gluten-Free Tofu Vegetable Stir-Fry

1. Mix the sauce. Stir 2 tablespoons cornstarch, 1/4 teaspoon ground ginger, 1 cup gluten-free vegetable broth and 2 tablespoons gluten-free soy sauce until smooth.
2. Brown the tempeh. Heat 2 tablespoons of vegetable oil in a large skillet and stir-fry the cubed tempeh in two batches, 3 to 4 minutes each, adding 1 tbsp more oil.
3. Stir-fry the courgettes. Add 1 tablespoon of vegetable oil to the pan and stir-fry 5 cups of courgettes with 1/4 teaspoon ground turmeric for 5 to 7 minutes until tender-crisp.
4. Thicken and serve. Return the tempeh, pour in the reserved broth mixture and stir 2 to 3 minutes until the sauce boils and thickens, then serve over cooked quinoa.

Frequently asked questions

What is the best way to ensure the tempeh gets golden brown without sticking?

To achieve golden brown tempeh, make sure the skillet is preheated and the vegetable oil is hot before adding the tempeh. Avoid overcrowding the pan, as this can cause steaming instead of browning, and stir occasionally for even cooking.

How can I adjust the spice level if I prefer a milder flavor?

To make the dish milder, reduce the amount of ground ginger in the broth mixture or omit it entirely. You can also use less turmeric, as it has a subtle peppery undertone that contributes to the spice profile.

What is the role of cornstarch in the broth mixture, and can it be replaced?

Cornstarch is used to thicken the sauce, giving it a glossy texture that coats the tempeh and vegetables evenly. If you need a substitute, arrowroot powder or potato starch can be used in equal amounts for similar results.

How do I prevent the sauce from becoming too thick or lumpy when cooking?

To avoid lumps, ensure the cornstarch is fully dissolved in the broth mixture before adding it to the skillet. Stir constantly as the sauce cooks and thickens to maintain a smooth consistency. If it becomes too thick, you can thin it with a small amount of additional vegetable broth.