Stir Fry Veggies & Roasted Tofu in Garlic Sauce

A flavorful, 30 minute dish that can be made or prepped ahead of time

Stir Fry Veggies & Roasted Tofu in Garlic Sauce

Cozy, Delicious & Satisfying!

Monday Mood…. Cozying up to a big bowl of stir fry VEGGIES and GARLIC SAUCE.

Sautéed eggplant, red pepper and broccolini, and roasted Tofu all stir fried with the YUMMIEST garlic sauce. The garlic sauce, recipe adapted from  The Spruce ,  took less than 15 minutes to make and tastes just like the restaurants. Served over white rice, this was a super easy and beyond delicious start to the week.

Scroll down for recipe.


Stir Fry Veggies & Roasted Tofu in Garlic Sauce
A easy, delicious dinner that's better than takeout! Garlic Sauce recipe adapted from The Spruce, it is the real deal and tastes just like the restaurants. It thickens quickly but thins a bit as it heats up again. Can substitute chicken for tofu.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Garlic Sauce (recipe adapted from The Spruce) (makes ½ cup - depending on how many vegetable you stir fry and how much sauce you want, you may want to double. I doubled for the amount of vegetables I made)
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 2 tbsp gluten-free tamari (or gluten-free soy sauce)
  • 2 tsp dry sherry
  • 1 tbsp + ¼ teaspoon sesame oil, divided
  • 1 ½ teaspoon corn starch
  • 1 tablespoon water
  • 4 medium garlic cloves, minced or finely chopped
Stir Fry
  • One bunch green onions, chopped whites and some greens for garnish.
  • Sesame oil, 2-3 tbsp
  • 1 bunch Broccolini, cut lengthwise into smaller pieces if desired
  • 2 medium or 3-4 Eggplant, cut into bite size or larger pieces
  • 1 medium red pepper, rinsed, seeded and cut into thin strips
  • Tofu, drained and cut into 1 inch cubes.
White or Brown rice, cooked
Garlic Sauce
  1. Combine rice vinegar, sugar, tamari, sherry, and ¼ tsp sesame oil in a small bowl, stirring to combine.
  2. In a separate small bowl, dissolve the cornstarch in water.
  3. Heat 1 tbsp sesame oil over medium heat in a saucepan. Add the garlic and cook,stirring until fragrant (around 30 seconds).
  4. Re-stir the sauce, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).
  5. Re-stir the cornstarch- water mixture and add it to the sauce, stirring to thicken.
  6. Transfer to a bowl or liquid measuring cup and set aside until ready to use.
  7. Wil thicken as it sits and will thin out when heated again. Can also be thinned out with a little bit of water.
  8. NOTE: Garlic sauce will thicken, especially if you make ahead. It will thin out as you heat it up. Can always add a touch of warm water and stir it if in want a thinner sauce.
Roasted Tofu
  1. Preheat oven to 450 degrees.
  2. In a medium bowl, place tofu and gently mix with a few spoonfuls of garlic sauce and let sit for about 10-15 minutes.
  3. Lay tofu cubes in single layer on prepared baking sheet. Roast tofu for 10 minutes, flip it, then roast another 5 minutes until golden brown (it will also puff up a bit).
  4. Set aside. Can be made ahead and heated up when time to serve.
Stir Fry
  1. In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning. Add onions and saute a minute or two until just tender.
  2. Add pepper and eggplant and sauce 5-7 minutes until starting to get tender. Add broccolini, cook an additional 2-3 minutes. Cook longer for softer vegetables.
  3. Add the garlic sauce to the sauted vegetables and stir to combine. Heat 2-3 minutes until warm.
  4. Serve over rice with tofu. Garnish with green parts of green onion.
NOTE: To keep the veggies separate in this photo, I sautéed them each separately. First the eggplant, then set aside; then the pepper, then set aside; then the broccolini. Then added the additional sauce on top of the veggie after plating them.


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