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Name: Vegan High-Protein Tofu & Edamame Wok Stir-Fry (Single Serving)
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 200g extra-firm tofu (pressed and cut into 1/2-inch cubes); 1/2 cup (75g) shelled edamame (thawed if frozen); 1/2 cup (80g) cooked quinoa; 1 cup (60g) broccoli florets; 1/2 cup (60g) red bell pepper, sliced; 2 scallions, sliced (greens and whites separated); 1 tbsp neutral oil (avocado, peanut, or grapeseed); 2 cloves garlic, minced; 1-inch piece ginger, minced; 1 tbsp reduced-sodium soy sauce (or tamari for gluten-free); 1 tbsp hoisin sauce (vegan); 1 tsp rice vinegar; 1 tsp toasted sesame oil; 1/2 tsp cornstarch (dissolved in 2 tsp water); 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); 1 tbsp toasted sesame seeds (for garnish)

Vegan High-Protein Tofu & Edamame Wok Stir-Fry (Single Serving)

CreamyThyme8955

This single-serving vegan stir-fry delivers restaurant-level wok hei flavor, a whopping 50g of plant-based protein, and a perfect balance of texture and color. The secret is in the technique: a hot wok, velveting the tofu, and layering aromatics before adding crisp veggies, hearty edamame, and quinoa. The glossy, lightly spicy sauce brings it all together. It's a fast, summery, protein-packed meal that’s as satisfying as it is nutritious—perfect for Oklahoma evenings when you want big flavor without big leftovers.

Ingredients

Instructions

Pat tofu cubes very dry. In a small bowl, toss tofu with 1 tsp soy sauce, 1/4 tsp cornstarch, and black pepper. Set aside for 5 minutes (velveting).
Heat a wok or large skillet on high until smoking hot. Add half the neutral oil, swirl to coat, then add tofu. Sear, turning, until golden and crisp on all sides, 5-6 minutes. Remove tofu to a plate.
Add remaining oil to wok. Add garlic, ginger, and white parts of scallion. Stir-fry 30 seconds until fragrant.
Add broccoli and bell pepper. Stir-fry 2 minutes. Add edamame and cooked quinoa. Toss to combine, stir-frying 1 minute.
Return tofu to wok. Add remaining soy sauce, hoisin, rice vinegar, and cornstarch slurry. Toss constantly for 1-2 minutes until sauce thickens and everything is glossy and hot. Remove from heat, drizzle with toasted sesame oil.
Transfer to a bowl. Top with scallion greens, sesame seeds, and red pepper flakes if using. Serve immediately.