Tofu Stir Fry Veggies with Arame

A vegetable and tofu stir fry in a bowl.

5 from 1 vote

Tofu Stir Fry Veggies with Arame

Tofu Stir Fry Veggies is an easy-to-make Asian inspired meal that tastes great! With the addition of arame, an edible sea vegetable, it is packed with vitamins, nutrients, and antioxidants.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Vegan

Cuisine: Asian

Servings: servings

Calories: 341kcal

Author: Chef Cindy

Equipment

Ingredients

1 cup brown basmati rice
1 ½ cups water
¼ teaspoon salt
1 package extra-firm tofu
¼ cup arame
2 tablespoon olive oil
1 shallot
1 red pepper
2 large carrots
3.5 ounce package mushrooms shiitake (or white beech)
2 bunches baby bok choy about 3 cups
3 green onions
2 tablespoons shoyu
2 tablespoon Mirin rice cooking wine
1 teaspoon freshly grated ginger
1 cup vegetable broth
1 tablespoon mellow white miso paste
¼ teaspoon red pepper chili flakes optional
2 tablespoons cilantro chopped

Instructions

Start by preparing the rice in an Instant Pot (or see package for cooktop directions). Rinse the rice. Place the rice, water and salt in the Instant Pot. Press the pressure cook button on the panel for Rice, and cook for 15 minutes. Release the steam naturally for 10 minutes. Uncoverer and fluff with a fork. Keep warm and covered until stir-fry is done.
Place tofu in a strainer with a weighted bowl (or tofu press) to release some liquid from the tofu. Place the arame in a measure cup and cover with 1 cup water.
Prep the ingredients: chop shallot, dice red pepper, slice carrot diagonally, trim ends of mushroom and cut into bite-size pieces, slice bok choy crosswise, and slice green onions.
Heat 1 tablespoon olive oil in a non-stick pan (or wok). Cook the shallots for 2 minutes: add the red pepper and carrots and cook for 5 minutes.
Add the mushrooms, bok choy and green onions and cook an additional 7 - 8 minutes. Remove from the pan and place in a covered bowl to keep warm.
Strain and rinse arame well.
Heat 1 tablespoon olive oil In the same pan, and sear the tofu on all sides. Add the shoyu, mirin, ginger, and vegetable broth. Heat thru.
Remove 2 tablespoons of broth from the pan. Stir into a measuring cup with miso to dissolve. Add the vegetables that were set aside and the strained arame. Add miso and broth mixture to the pan and stir thoroughly. Add chili pepper flakes to taste.
Plate side by side in a bowl with rice (or on top). Top with chopped cilantro and serve.

Notes

Prep all the veggies ahead of time! You won't have time once you start cooking.

Don't skip pressing the tofu. It contains a lot of water and will taste better when you remove some of it prior to cooking.

Taste before seasoning. Lots of the ingredients in this dish have salt (soy sauce, miso, arame) so make sure to give it a taste before adding any additional.

Feel free to change up the veggies to use others you have on hand if desired!

Nutrition