Tofu Stir Fry, Baked!
Recipe type: entree
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
A tofu stir fry that you make in the oven, instead of on the stovetop.
For the Blender Stir Fry Sauce*
  • 2 cloves garlic
  • 1" piece fresh ginger
  • 1 teaspoon toasted sesame oil optional
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons seasoned rice vinegar
  • ⅓ cup hoisin sauce
  • 2 tablespoons water
For the Tofu Stir Fry
  • 1 block extra firm tofu pressed, and cut into 1" cubes
  • 2 cups broccoli florets
  • 1 8 oz. package sliced button mushrooms
  • ½ cup diced red onion
  1. Preheat the oven to 400F.
Make the Blender Stir Fry Sauce
  1. Combine all of the sauce ingredients in your blender, and puree until smooth.
Make the No-Stir Bake
  1. Pour the Blender Stir Fry Sauce into a Dutch oven or deep baking dish with a lid. Add the No-Stir Bake ingredients, and toss to coat.
  2. Cover the dish, and bake for 30-40 minutes, until the broccoli is tender. Serve over rice or noodles.
*If you don't want to make your own sauce, that's fine! Just substitute 1 cup of bottled vegan stir fry sauce.
Nutrition Information
Calories: 216
Recipe by Chic Vegan at