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High-Protein Tofu and Edamame Potato Stir-Fry Bowl with crispy tofu cubes, golden potatoes, and bright green edamame

High-Protein Tofu and Edamame Potato Stir-Fry Bowl

A savory, high-protein vegan stir-fry featuring crispy tofu, golden potatoes, and edamame in a ginger-soy garlic sauce. Ready in 30 minutes.
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Servings 4
Calories 380 kcal

Equipment

  • Large non-stick skillet, cutting board, knife, mixing bowls, whisk.

Ingredients
  

  • 1 block 14 oz extra-firm tofu, drained and pressed
  • 2 medium potatoes cubed ½-inch
  • 1 cup frozen shelled edamame thawed
  • 2 tbsp neutral oil
  • 1 red bell pepper diced
  • 2 green onions sliced
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions
 

  • Press tofu for 15 mins, then cut into ½-inch cubes.
  • Heat 1 tbsp oil in skillet over medium-high. Cook potatoes 10-12 mins until golden and tender. Remove.
  • Add remaining 1 tbsp oil and tofu. Cook 8-10 mins until golden.
  • Add edamame, peppers, and scallion whites. Stir-fry 3-4 mins. Return potatoes to pan.
  • Whisk sauce ingredients (soy, vinegar, syrup, sesame oil, ginger, garlic, cornstarch/water).
  • Pour over mixture and toss 1-2 mins until thickened. Garnish and serve.

Notes

Press tofu well for crispiness. Use tamari for gluten-free. Best fresh; store fridge 3 days.
Calories: 380
Protein: 22g