🔥 Sweet & Spicy Buckaroo Tofu Stir-Fry (Vegan + Gluten-Free)

🔥 Sweet & Spicy Buckaroo Tofu Stir-Fry (Vegan + Gluten-Free)

Serves: 2–3
Time: ~25 minutes
Texture: Crispy tofu, glossy veggies, sweet heat finish

🧂 Ingredients

Tofu & Marinade

1 (14 oz) block firm tofu, pressed and cubed

1 tbsp gluten-free tamari

1 tbsp avocado or olive oil

1 tsp Rollicking Buckaroo Adobo Lime Rub (or your favorite Buckaroo seasoning)

Stir-Fry Sauce

3 tbsp Rollicking Buckaroo Pepper Jam (Medium or Mild works great)

1 tbsp gluten-free tamari

1 tbsp rice vinegar or lime juice

1 tsp toasted sesame oil

1–2 tbsp water (to thin slightly)

Vegetables (bright + crunchy)

1 cup red bell pepper, sliced

1 cup sugar snap peas or snow peas

½ cup shredded purple cabbage

1 medium carrot, julienned

2 scallions, sliced

Optional Finish

Toasted sesame seeds

Fresh cilantro

Lime wedges

🍳 Instructions

Crisp the Tofu
Heat oil in a large skillet or wok over medium-high heat. Add tofu cubes in a single layer. Sprinkle with Adobo Lime Rub. Sear until golden and crispy on all sides (8–10 minutes). Remove and set aside.

Stir-Fry the Veggies
In the same pan, add bell peppers, snap peas, carrots, and cabbage. Stir-fry 3–4 minutes until vibrant and just tender.

Glaze It Up
Lower heat to medium. Add crispy tofu back to the pan. Pour in the pepper jam sauce and toss gently until everything is glossy and coated (about 2 minutes).

Finish & Serve
Remove from heat. Top with scallions, sesame seeds, and a squeeze of lime.

🍚 Serving Ideas (Gluten-Free)

Over jasmine or brown rice

With quinoa

In crisp lettuce cups for a lighter bite