Seaweed & Tofu Stir-Fry

This Seaweed & Tofu Stir-Fry is a vibrant, nutrient-packed dish that’s as good for the planet as it is for your taste buds. Tossed with fresh, crisp vegetables and lightly seasoned with garlic, ginger, and soy sauce, this stir-fry is quick to prepare, colorful, and satisfying. Perfect served over rice, quinoa, or noodles, it’s a simple way to enjoy a sustainable, plant-forward meal that celebrates both land and sea.

Ingredients:

1 block firm tofu (approx. 14 oz), drained and cubed

2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli, snap peas)

1 sheet nori (or 1 tbsp dried seaweed flakes)

2 tbsp soy sauce or tamari

1 tbsp sesame oil

2 cloves garlic, minced

1 tsp ginger, minced

Optional: sesame seeds for garnish

Instructions:

Prep the tofu: Press tofu for 10–15 minutes to remove excess water, then cut into cubes.

Cook the tofu: Heat 1 tsp sesame oil in a non-stick pan over medium heat. Add tofu cubes and cook until golden brown on all sides (about 5–7 minutes). Remove and set aside.

Sauté vegetables: In the same pan, add the remaining sesame oil. Add garlic and ginger, sauté 30 seconds, then add vegetables. Cook 5–7 minutes until crisp-tender.

Add tofu & seasoning: Return tofu to the pan. Add soy sauce and shredded nori (or seaweed flakes). Toss gently to combine.

Serve: Sprinkle with sesame seeds if desired. Serve with rice, quinoa, or noodles.

Eco Tip: Using seaweed is regenerative—it grows quickly, requires no freshwater, and supports ocean ecosystems. Tofu is a low-impact protein alternative to meat.