Crispy Tofu And Vegetable Stir Fry

This Crispy Tofu And Vegetable Stir Fry is the perfect simple and healthy vegan dinner. I know you’ll love it.
Crispy Tofu And Vegetable Stir Fry

Crispy Tofu is probably the only way I eat tofu. I just don’t like it mushy. I used to think the only way to get it crispy enough was in the air fryer. And while air frying is easy, my air fryer just isn’t large enough to make as much as I want for a dish like this at one time. And I hate having to repeat the process more than once. My need for immediate gratification isn’t satisfied that way.

Enter… this recipe for Crispy Tofu and Vegetable Stir Fry. It’s all made on top of the stove. In the same pan. The tofu is really crispy. The veggies are really tender and flavorful. Well, it’s really just awesome. And, as an added benefit, it holds up really well in the fridge for a few days. I like to put the whole pan in the fridge, covered, and then just reheat on the stove.

I’m embarrassed to say that for many years I avoided tofu. All of the conflicting info about it being good or bad or bad for women or bad for menopausal women… it was just a mess. I’ve done my own research and now I do use soy products as long as they are unadulterated and organic. I’m still not a fan of soy milk, but give me a good block or organic tofu or some fermented soy products like tempeh and I’m happy.

I first saw this recipe on a great blog: Dinner A Love Story. Since then, I’ve made this recipe a few times and I’ve changed it up a bit to suit my needs. It’s one of the great things about this dish… it can be customized to your liking. You can use whatever veggies you like. You can make it spicy. Or not. You do you.

Crispy Tofu And Vegetable Stir Fry

Here are some of the great healing ingredients in this Crispy Tofu And Vegetable Stir Fry recipe:

Tofu is touted in Chinese medicine for its ability to help detoxify the body. It also can help you with energy and with dryness in the body. NOTE: many people don’t do well with a lot of foods that are cold in property, and tofu is cold. So, don’t eat too much if you fall into this category.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

In Chinese medicine, bok choy is used to quench thirst, aid digestion, prevent constipation and treat diabetes. It is rich in vitamin C, beta-carotene, folate and fiber. And there are only 20 calories in one cup of Bok Choy. So, it’s good for you, it’s easy to prepare, and it tastes good.

In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around. In China, mushrooms have been used for many years as part of a natural cancer treatment. They are one of the best immune-boosting foods around. I used shiitakes in this recipe. Shiitake mushrooms are probably the variety of mushroom that I use most. I love the way they taste and they help lower blood pressure and cholesterol. These shrooms also promote healing and have been found to fight tumors. In Asia, shiitake mushrooms are often fed to a patient who has just had surgery to help the healing process.

Crispy Tofu And Vegetable Stir Fry


Crispy Tofu And Vegetable Stir Fry

Crispy Tofu And Vegetable Stir Fry

The tofu is crispy and the vegetables are flavorful. This vegan dish is simple, delicious, and healthy.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 4


  • 1 block extra firm tofu sliced into 1/2-in thick slices, then those slices cut diagonally in half to form large triangles.
  • 3 Tbs coconut aminos
  • 1/2 cup cornstarch, arrowroot, or tapioca flour
  • 3 Tbs avocado oil
  • 3 heads baby bok choy sliced
  • 6 oz mushrooms sliced or cut into quarters or halves
  • 8 cloves garlic smashed
  • 1/2 cup water


  • Put the tofu in a large shallow dish and drizzle with 1 Tbs of coconut aminos.
  • Put the cornstarch in another large shallow dish or pie plate.
    Carefully lift the tofu slices into the cornstarch, then gently flip them over so they are coated in cornstarch.
  • Heat 2 Tbs oil in a large skillet until hot.
  • Add the tofu to the skillet and let cook, over medium-high heat until golden on the bottom, then carefully flip and cook until golden on the other side. Remove tofu to a plate.
  • Add more oil to the pan if necessary and add the bok choy. Stir, for 1 min.
  • Add mushroom and garlic and stir for about 2 mins or until softened a bit.
  • Pour in 1/2 cup water and stir until combined.
  • Add tofu back into pan and let simmer, on low heat, until the sauce is thickened a bit.
  • Serve as is in the pot, or arrange on individual plates. Enjoy!
Keyword Asian, bok choy, easy, healthy, keto, mushrooms, paleo, quick, simple, stir fry, tofu, vegan, vegetables, vegetarian

Vegan Burrito Bowls

These Vegan Burrito Bowls are healthy and delicious. The taste is incredible — sort of a Mexican-Asian party for your mouth. Oh, and did I mention how easy they are to make…?
vegan burrito bowls

Everything tastes better in a bowl. Everything is easier to make in a bowl. Everything is easier to eat in a bowl. Yes… I love my bowls…

My obsession with food bowls began many years ago, and now it seems it’s an actual real trend. Everywhere you go now, there are various bowls on menus — poke bowls, burrito bowls, Asian bowls, grain bowls, etc.

Have you jumped on the bowl bandwagon at home yet?

If not, this Vegan Burrito Bowl is the perfect starting point.

I’m someone who meal-preps… not for specific meals, but for everyday life. What I mean by this is that when I go to the market with my list (that I invariably don’t follow), and I buy all of the produce that strikes my fancy, when I get home, I like to prep it before I store it in the fridge and on the counter.

I do this not because I’m uber-organized, but because I know myself well enough to know that if I don’t cook, prep, and store it all immediately, by the end of the week I’ll be left with a fridge full of rotting mystery items. I always have big eyes in the market and high expectations of my cooking schedule. And, as the week goes on, I find that life gets in the way, or I end up eating out more often than I thought I would and then I’m left with a boatload of stuff that I don’t know what I’m going to do with.

Here’s a cute article on Why Bowls Are Better Than Plates.

So, what does this have to do with bowls or with this Vegan Burrito Bowl in particular?

Bowls are like artwork. They are like a creative outlet for me. I make them based on what’s in my fridge that’s ready to be eaten. So, whatever veggies I’ve roasted or steamed or sautéed can go into the bowl. Whatever veggie noodles or rices or slices I have cut up can go into the bowl. Avocados often make it into my bowls. Sometimes a fried egg graces the top. Whatever protein I have on hand, that’s going in too.

As to flavors… I love to mix it up. This Vegan Burrito Bowl mixes some Mexican flavors with some Asian flavors — and it is just perfect.

Also, having some favorite condiments in the fridge at all times, makes it really easy to dress the bowl. I’m a big fan of chipotle anything and different salsas so oftentimes my bowls do have a Mexican flare.

Wow, that’s a lot of talk about bowls, and I haven’t even gotten to my favorite thing about them: eating this way allows you to customize a bowl specifically for your specific health needs. And this is an awesome perk. Sometimes I make my bowl to heal a digestive issue and then I’ll make Steve’s bowl with some added stress-reduction foods…

Free healthy digestion ebook

If you want to learn more about how to heal your digestion with foods, download my free ebook here!

And if you are looking for a totally different type of bowl, try my amazing Vietnamese Meatball bowls.

Also, customizing meals for people is my favorite thing to do, so feel free to reach out in the comments below and I’ll be happy to help you work out your optimum bowl.

vegan burrito bowls

Vegan Burrito Bowls

Steve is making a rare appearance here, because he loved his bowl.

Here are some of the amazing ingredients in this Vegan Burrito Bowl:

I used to avoid soy, but after lots of research, I’m happy to say that organic soy products can be really good for you. In this bowl, I’ve used tofu. Tofu can be great for digestion and it also can help provide moisture to dry conditions in the body.

In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.

Broccoli has a lot of potassium and is great for brain function; it also has magnesium and calcium to help regulate blood pressure. It’s also good to clear your body of excess heat and it actually can help your vision too. I love foods that make you feel better mentally as well as physically, and broccoli is one of those foods — it can lessen feelings of irritability.

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier.

vegan burrito bowls

Vegan Tofu Burrito Bowls
Recipe type: nut-free, grain-free, gluten-free, vegan, vegetarian
Cuisine: Asian, Mexican, Vegan
Prep time:
Cook time:
Total time:
Serves: 3
This Vegan Burrito Bowl will quickly become your new go-to for lunch and dinner. It is so easily customizable and so delicious.
  • 1 recipe Sheet Pan BBQ Tofu
  • 1 can black beans, rinsed and drained
  • 3 heads baby bok choy, tiny bit of the bottoms cut off, and heads sliced vertically in half or thirds
  • 6 garlic cloves, smashed
  • 4 Tbs extra-virgin olive oil, divided
  • salt and pepper, to taste
  • 1 head broccoli, separated into florets, stems sliced
  • 4 cups cauliflower rice
  • 1 bunch of scallions, sliced
  • big handful of pea pods
  • My condiments of choice:
  • 2 tsphot sauce (or to taste)
  • ½ cup pico de gallo
  • vegan chipotle sauce
  1. When I make these bowls, I generally have meal-prepped the ingredients beforehand, and I highly recommend doing this. Here are the instructions for when you have not meal prepped:
  2. Preheat your oven to 425°F.
  3. Lay the cut up broccoli on a baking tray covered with parchment paper.
  4. Drizzle oil over and toss. Season with salt and pepper.
  5. Roast the broccoli until it is a little charred, about 20 minutes.
  6. Meanwhile, heat a skillet over medium heat and add 2-Tbs oil.
  7. Sauce the pea pods until a little bit softened, about 5 mins.
  8. Remove with a slotted spoon and add the bok choy and the garlic. Season with salt and pepper.
  9. Saute over med-high heat until it begins to char, then add ¼ cup of water, cover, and cook until done, about 5 mins.
  10. Remove with a slotted spoon, and then add the cauliflower rice. Season with salt and pepper. Add scallions. Sauce until only slightly cooked -- be careful not to overcook it; it should be only slightly softened, not mushy.
  11. NOTE: feel free to cook your veggies simultaneously in separate pans.
  12. To assemble your bowl: lay cauliflower rice in the bottom, and then arrange the tofu, beans, bok choy, and broccoli in sections on top.
  13. Top with condiments of choice.
  14. Enjoy!

vegan burrito bowls

vegan burrito bowls

Simple Sheet Pan BBQ Tofu

This Simple Sheet Pan BBQ Tofu is the most versatile thing ever. Make a batch and keep it in your fridge for the week… okay, make a few batches…
Simple Sheet Pan BBQ Tofu

I am bowl-obsessed. I like to eat everything in a bowl. For some reason, everything just tastes better this way.

But it’s not only about taste when it comes to bowls. It’s about ease and variety.

Here’s what I mean: I prep and/or cook whatever ingredients I have in my fridge and I store them in glass containers in the fridge. Then, for the easiest meal ever, I take out all of the containers and arrange them on my counter. I look at them and decide what I want in my bowl. Then I put everything that makes me smile in it’s own little section in the bowl, and I’m good to go. Then everything goes back in the fridge and I do it again next time.

This Simple Sheet Pan BBQ Tofu has become my new favorite bowl ingredient.

It’s so good that even those people in my house who sneer at vegan food love it too.

BUT, and there’s always a BUT isn’t there… tofu should always be organic if possible. It’s a pressed food and therefore that means it’s been manipulated probably more than is healthy. So keep it organic if possible. Also, tofu is very cold in nature. In Chinese medicine, we know that too much cold can be hard on your digestion and on your health in general, so don’t just toss all of this tofu onto a cold salad. I like to add things to mine that are warmer in property too — like hot peppers, ginger, meats…  I also like to spice it up with a tangy sauce (see the recipe below). I know this can be confusing, so ask me anything in the comments below.

Make this tofu. Keep it in the fridge. You will love it.

What are my other favorite bowl ingredients? Well, I’m pretty fickle, but lately these are my favorites:

  • This Simple Sheet Pan BBQ Tofu (yes, it’s worth repeating)
  • Sauerkraut
  • Fermented veggies (I buy jars of beets, cabbage, carrots, etc.)
  • Avocado
  • Leftover meats
  • Salami
  • Roasted veggies
  • Sweet potatoes
  • Cauliflower rice
  • Buckwheat
  • Dairy-free cheese
  • Banana peppers
  • And… wait for it… a fried egg on top, or hard boiled eggs if I have them.

I’ll post a full bowl recipe soon, and you can see how pretty and simple and appetizing it can be.

I haven’t even gotten to the health benefits of these bowls. I customize mine for whatever’s going on in my body at the time. Whatever area needs a little extra help can be given love with a bowl. Oftentimes, my bowls are geared toward digestive benefits and contain foods that help me deal with stress or fighting inflammation. But you do you.

Free healthy digestion ebook

If you need a little help with your digestion, please download my free Healthy Digestion ebook here.

Simple Sheet Pan BBQ Tofu

This is the part of the recipe post where I usually tell you the health benefits of some of the ingredients. Well, there are so few ingredients in this one, but I’ll talk about the tofu itself:

Tofu is touted in Chinese medicine for its ability to help detoxify the body. It also can help you with energy and with dryness in the body. NOTE: many people don’t do well with a lot of foods that are cold in property, and tofu is cold. So, don’t eat too much if you fall into this category.

Simple Sheet Pan BBQ Tofu

Simple Sheet Pan BBQ Tofu
Recipe type: vegan, vegetarian, grain free, gluten free
Cuisine: tofu, sheet pan
Prep time:
Cook time:
Total time:
This Simple Sheet Pan BBQ Tofu is the perfect thing to make ahead and keep in your fridge for the week. It's got the perfect texture and tangy taste.
  • 1 lb firm tofu
  • 2 tsp garlic powder
  • salt and pepper
  • 2 Tbs BBQ sauce (store bought or homemade)
  • 1 tsp coconut sugar
  • 1 Tbs extra-virgin olive oil
  1. Preheat the oven to 425°F.
  2. Line a sheet pan with parchment paper.
  3. Place several layers of paper towels or a clean dish towel on a large plate and lay the tofu on top. Cover with more towels and then place a can of food on top and let it sit for about 15 mins, so that the tofu drains a bit.
  4. Cut the tofu into bite-size cubes.
  5. Put the cubes into a bowl and add the rest of the ingredients. Toss gently to combine.
  6. Lay the cubes out onto the sheet pan, making sure they are not touching each other.
  7. Bake about 25- to 30-mins or until they are a little crisp on the outside.
  8. Enjoy with everything.

Simple Sheet Pan BBQ Tofu