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Updated: Aug 19, 2023

Welcome to our Eco Recipes Series. Let's celebrate colors on our plates with our Rainbow Tofu Stir Fry!

You can take action for the planet by choosing tofu over beef, which saves huge amounts of greenhouse gases, like carbon dioxide! 🌱👏🏾

Make this a weekly meal and you’ll save 733 kg CO2e! Wow, that’s a saving equal to driving from Vancouver, BC all the way to Thunderbay, Ontario, in Canada! 🤩

This recipe takes only 30 minutes and is packed with a diversity of micro and macronutrients! The sauce is super tasty and can easily be made ahead of time and stored in the fridge for a fast weekday meal. 😋

Climate action never tasted so good!!

Tofu Rainbow Stirfry 🌈

Prep Time: 15 mins Cook Time: 15 mins Duration: 30 mins


  • 1 package extra firm tofu cubed

  • 1 tbsp oil

  • ½ yellow onion, chopped

  • 1 cup small broccoli florets

  • 1 cup carrots, diced

  • ¾ cup green beans (fresh or frozen)

  • ½ cup red bell peppers, sliced


  • 1/4 cup soy sauce (Increase 1 Tbsp at a time to taste)

  • 1 1/4 cup vegetable broth (we use "Better than Bouillon", prepare according to instructions)

  • 2 Tbsp corn starch

  • 2 Tbsp maple syrup

  • 2 tsp sesame oil

  • 2 tsp rice vinegar

  • 2 Tbsp chilli garlic sauce or sriracha (optional)

  • 4" piece or ginger, peeled and grated (or sub 1 Tbsp ground ginger)

  • 4 garlic gloves, minced

To serve

  • Rice


  1. Rinse rice before cooking by placing rice into a pot, filling with water and pouring water out slowly. Repeat until the water is clear. To cook rice: Place water and rice into a medium pot and bring water to a boil. When boiling, cover with lid and reduce heat to low and simmer for 12-15 minutes. Remove from heat and let sit for 10 minutes then fluff with a fork.

  2. Place tofu between two tea towels and squish to drain out any excess water.

  3. Heat oil in a large pan over medium-high heat. While the pan is heating, cut tofu into cubes. Add tofu to the pan and cook until crispy. Once crispy, remove from the pan and set aside.

  4. While tofu is cooking, prepare sauce: Combine all sauce ingredients into a small pot. Whisk to combine. Heat pot over medium-low heat, stirring continuously until sauce thickens.

  5. Heat oil in pan over medium-high heat. Add onion and saute for 1 minute. Add broccoli, carrots, peas, and red pepper. Stir fry until tender-crisp about 5 minutes.

  6. Return tofu to pan, add in sauce and toss to coat. Serve vegetable and tofu mixture over rice.


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