Spicy Sesame Tofu Veggie Stir Fry

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I have to say, probably my fave dish I have made so far! It turned out SO good and I winged the sauce which turned out perfectly (don't worry, I wrote out the exact measurements below for y'all lol). You will ABSOLUTELY want to make this because it is PACKED with flavor AND has a spicy kick to it! Lots of veggies, tofu, sticky sauce, and plus, it's low carb - healthy AF!⠀

Spicy Sesame Tofu Veggie Stir Fry

🔪 Prep Time: 15 minutes

🍳Cook Time: 40 minutes

🕒Total Time: 1 hour

🍴Serving Size: 2-3


Ingredients:

  • 1/2 Spaghetti Squash

  • 7oz Firm Tofu, cubed

  • ~1/4 cup Tapioca Flour (@bobsredmill) (or cornstarch, arrowroot flour)

  • 1 small Zucchini, half moon slices

  • 1 Carrot, diagonal slices

  • 4-5 Mini Sweet Peppers, sliced

  • 1 Jalapeno, sliced (optional)

  • 4 cloves Garlic, minced

  • 2 tsp fresh Ginger, minced

  • Sesame Oil, for cooking

  • Avocado Oil, for cooking

Spicy Sesame Sauce:

  • 1/3 cup Coconut Aminos (@traderjoes) (or soy sauce)

  • 1/3 cup Sriracha Sauce (for milder sauce, use 1/4 cup regular Ketchup + 1.5 tbsp Sriracha)

  • 2 tsp Rice Vinegar

  • 2 tsp Avocado Oil (@primalkitchenfoods)

  • 2 tsp Sesame Oil

  • 2 tbsp Coconut Sugar (@bigtreefarmsbali)

  • Sprinkles of Sesame Seeds

To Garnish:

  • Fresh Cilantro

  • More Sesame Seeds


Instructions:

Prep Work:

  1. For your squash, microwave whole for 3 minutes. Then very carefully, slice in half vertically with a sharp knife. Cut on a towel so it doesn't roll around. Once cut, scoop out the seeds. Spray with avocado oil and sprinkle with salt and pepper. Roast halves face up at 400° for 40 minutes. Then, use a fork to pull out all the "spaghetti".

  2. Meanwhile, cut your 14oz Firm Tofu in half and press between two plates, wrapped in a paper towel. This will release all excess water. Press for at least 15 minutes. Then, store one half for future a recipe. Cut the other half into cubes.

  3. Add your tapioca flour to a small bowl and toss each tofu cube, evenly coating.

  4. Wash and prep all fresh veggies.

  5. Mix all the sauce ingredients in another bowl.

Cooking:

  1. In a cast iron skillet, add avocado oil on medium to high heat. Add your coated tofu cubes and cook evenly until each side is brown and crispy. ~1-2 minutes each side. It should sizzle and fry in the oil for max crispiness!

  2. In another large pan, add in sesame oil and cook your veggies in medium heat. Cook for 5-6 minutes, until veggies are soft.

  3. Once tofu is ready, pour in your sauce. Evenly coat the cubes before adding in the cooked veggies. Toss everything together.

  4. Add your veggie stir fry directly into your spaghetti squash or add everything to a bowl. Garnish with fresh cilantro & more sesame seeds.


Notes & Tips:

  • If you can get your hands on Extra Firm Tofu, even better and crispier! They are just a bit harder to find.

  • When cooking the tofu, make sure none are touching together otherwise they will slightly stick due to the tapioca flour.

  • Again, remember you can completely customize the spiciness level of this dish. I love lots of spice so I added in a jalapeno and Sriracha but both are optional. Leaving the seeds on a jalapeno also adds much more spiciness, so discard if you want less spicy.

  • For leftover, store veggies and spaghetti together in an air-tight container. Reheat on a stove or in the microwave and it tastes just as good as new!


Video Tutorial:

Save this recipe to your Pinterest Board and share it with your family and friends!


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ABOUT ME

My name is Ritisha Gupta aka Tisha's Veggie Eats! I'm 24 years old and currently live in Houston, TX. I am a full-time Digital Designer and a part-time food blogger. I started my food blog on Instagram as a way to showcase healthy living & share my delicious meals. Read more...

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