easy weeknight stir-fry.

Hi friends! Lock down 2.0 is in full effect and I’ve been busy over here getting some behind the scenes work checked off my mile long to-do list. I promised this recipe last week but here we are into the next and I’m just getting around to posting it. Isn’t that how it always goes?

So this recipe is plant-based using tofu as the main protein source but feel free to sub it out for chicken or shrimp if that’s your jam!

Y’all know I have a close and personal relationship with my air-fryer, and in my opinion, the air fried tofu is the star of this dish. You can totally just pan fry it, but if it were up to me, we’d be air frying everything over here.

I won’t blab on too much, so here’s the recipe for those of you who have been patiently waiting.

Have a great week!


Les xx


easy weeknight stir-fry.

a plant-based easy weeknight dinner to satiate even the biggest of appetites!


  • Author: Lesley O’Neill
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 34 servings 1x


  • 1 package of extra firm tofu
  • 2 t sesame oil
  • 1 T soy sauce 


  • 1 shallot (diced)
  • 150 g zucchini (cut in half lengthwise and diced)
  • handful of shredded carrot ( approx 1/2 cup)
  • 340 g (4 servings) frozen stir-fry veggies
  • 100 g pineapple (can be canned fresh or frozen – diced)
  • 1 bag frozen cauliflower rice ( approx. 300g
  • sesame seeds and chopped scallions (garnish)

peanut sauce:

  • 2 1/2 servings of powdered peanut butter (PB2- approx. 6 T) or you can use 1/4 cup smooth peanut butter)
  • 2 T water (omit if using regular peanut butter)
  • 1 t ground ginger
  • 1/2 t garlic powder
  • 2 t sesame oil
  • 1 1/2 T rice vinegar
  • 1 1/2 t sriracha
  • soy sauce to taste (approx 2-3 T)



Prep your tofu by removing it from its packaging and squeezing out the excess water. You can do this with a tofu press or simply laying some paper towel between a plate and the tofu adding a weight (a pot or a book) on top of the plate to compress the tofu and allow the excess water to escape. 

Cut your tofu into 1 inch cubes. Place the tofu in a medium sized bowl and toss with 2 t sesame oil and 1 T soy sauce. Coat each tofu piece and add to the air fryer. Fry for 15 minutes at 390 F shaking the tray every few minutes to ensure a crispy and evenly baked tofu. 

While your tofu is frying, add a T of water to a large pan or wok along with the shallot, zucchini and shredded carrot and sauté until veggies begin to soften. Add frozen stir-fry veg and frozen cauliflower rice and allow to cook uncovered until the liquid in the pan from the frozen veggies reduces.

While your veggies are cooking, add all the peanut sauce ingredients to a small bowl and whisk. Adjust the amount of soy sauce to taste. 

Once the stir-fry veg liquid has reduce add the pineapple and peanut sauce and coat the stir-fry evenly in sauce. Lastly, add your crispy tofu to the stir-fry and toss. Serve immediately. Garnish with sesame seeds and chopped scallions. Enjoy!   


* feel free to substitute your protein with chicken or shrimp

* if you are paleo/ whole 30/ soy-free, try adding coconut aminos instead of soy sauce

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