Quick Tofu & Asparagus Stir-Fry with Orange-Ginger Glaze (Gluten-Free, 15-Minute Recipe)
This vibrant stovetop tofu stir-fry features crisp asparagus and sweet bell pepper tossed in a zesty orange-ginger glaze. A speedy, protein-packed meal that's naturally gluten-free and bursting with fresh spring flavors.
- 8 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 0.5 cup red bell pepper, thinly sliced
- 0.25 cup fresh orange juice
- 2 tbsp gluten-free tamari
- 1 tbsp maple syrup
- 2 tsp fresh ginger, grated
- 1 clove garlic, minced
- 1 tsp arrowroot starch (or cornstarch)
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1 tbsp scallion, thinly sliced (for garnish)
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Instructions
In a small bowl, whisk together orange juice, tamari, maple syrup, ginger, garlic, and arrowroot starch until smooth. Set aside.
⏱️ 1 minuteHeat sesame oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until lightly golden, about 3 minutes.
⏱️ 3 minutes 🌡️ Medium-high stovetopAdd asparagus and red bell pepper to the pan. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
⏱️ 3 minutesPour in the orange-ginger glaze. Toss everything to coat, and cook for another 1-2 minutes until the sauce thickens and glazes the tofu and veggies.
⏱️ 2 minutesTransfer to plates. Sprinkle with sesame seeds and sliced scallion. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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