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Crispy Tofu and Vegetable Stir Fry

Prep Time15 mins
Cook Time30 mins
Course: Lunch, Main Course
Keyword: plant based, vegetarian
Servings: 4


  • 1 head of broccoli
  • 1 yellow pepper
  • 8-12 oz. frozen peas
  • 3 cups red cabbage
  • 14 oz. extra firm tofu
  • 4 cloves garlic
  • 1/3 red onion
  • 1 tablespoon avocado oil
  • 1 1/2 cups brown rice


  • 1 tablespoon yellowbird sriracha
  • 3/4 cup toasted sesame oil
  • 1/2 cup liquid aminos
  • 2 tablespoons maple syrup


  • Cook the rice.
  • Chop your vegetables into desired pieces and rinse.
  • Add the onion , garlic. and yellow pepper to a saute pan with the avocado oil, and warm on low/medium heat until fragrant, about 5 minutes.
  • Next add the red cabbage to the pan and cover and cook for 5 minutes on medium heat.
  • Next add the broccoli and the peas and cover and cook for 10 minutes on medium.
  • Add about 1 tablespoon each of liquid aminos and sesame oil and toss. Taste and add more if needed.

For the sauce:

  • Add the sriracha, sesame oil, maple syrup and liquid aminos to a mixing bowl and whisk until it emulsifies a bit.


  • Dry the tofu by patting it with a clean towel.
  • Chop the tofu into desired size and cook in the air fryer. I start with 6 minutes at 390 degrees and cook in 6 minute intervals until it crisps.
  • When the tofu is cooke, toss the tofu in the sauce until coated.
  • Serve the tofu over the veggies and rice. Use any remaining sauce for the dish.
  • Enjoy and message me with any questions.
  • Share your creation on your feed or stories and tag @wellthymel so I can see your version of this yummy dish.