If you haven’t tried tofu in a while, definitely try my salt and pepper tofu stir fry – quick and delicious!

this is a bowl of tofu stirfry

There was a restaurant near my old office called Imperial Lamian, and they had THE BEST salt and pepper tofu as one of their appetizers.  Sadly, they had to close due to the pandemic, but every once in a while I dream about that dish and when I discovered I had tofu in the fridge last night, this dish came together in no time.

While I made this recipe one serving, you can obviously use double or triple as necessary.  If you wanted to keep it lower carb, you could not add the leftover cooked rice.  Stir Fry is a great way to use up end of the week veggies that didn’t get used up.  I also added leftover brussels sprouts from a dinner out Saturday too.

What vegetables go in stir fry?

The possibilities are endless!  My only suggestion is to add heartier veggies like broccoli, carrots and zucchini together, and add things like already cooked veggies and bean sprouts at the very end so they don’t overcook.  Here is what I used:

veggies for stir fry

this is tofu tossed in cornstarch, salt and pepper

What is the best stir fry sauce?

While you can certainly make your own, my two go to brands are House of Tsang and local to Chicago, Ying’s Kitchen sauces.  Both have mild spice or really spicy – I always go with really spicy!

this is a wok with salt and pepper tofu

this is a bowl of tofu stirfry

Salt and Pepper Tofu Stir Fry

Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 7 minutes

Stir fry is a sure fire way for me to get my veggies in. The salt and pepper tofu is a great source of plant based protein too!

Ingredients

  • 4 ounces firm tofu
  • 2 cups vegetables, mix and match your favorites
  • 1/2 cup cooked white rice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon stir fry sauce
  • 1 tablespoon soy sauce
  • avocado oil spray

Instructions

  1. Heat skillet with avocado oil spray.
  2. Dice the tofu into bite sized pieces, squeezing a bit with paper towels. Mix the cornstarch, salt and pepper and toss the tofu into the cornstarch mixture.
  3. Fry the tofu for 3-4 minutes, until all sides are crispy and remove. Add more avocado oil spray and add your vegetables.
  4. Cook the veggies for 2-3 minutes, add in the rice, stir fry sauce and soy sauce and cook 2 more minutes. Add in the cooked tofu and toss to coat.

Notes

On my WW plan, this whole bowl is only 5 points. Click this link to see what the WW points would be on your plan.

Did you make this recipe?

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Try out my orange tofu recipe – that one is a winner too!

A great source of plant-based protein, this restaurant-style crispy tofu is a quick and delicious dinner idea. What's great about stir fry is that you can use any vegetables you have on hand from the week. An easy and healthy 10 minute dinner that you'll want to make over and over again. #weightwatchersfriendly