Description
This Vegetable Stir Fry with Tofu is the ultimate solution for busy schedules, delivering restaurant-quality flavor in under thirty minutes. It features crispy tofu cubes, vibrant vegetables, and a savory, ginger-infused sauce, making it a nutritious and satisfying meal.
Ingredients
14 oz Block Extra-Firm Tofu, pressed and cubed into 1-inch pieces
2 Cups Broccoli Florets, cut into bite-sized pieces
2 Large Bell Peppers, sliced into thin strips
1 Cup Snap Peas, trimmed and left whole
1 Large Carrot, julienned or thinly sliced
1/4 Cup Soy Sauce (or Tamari), use low-sodium
1 Tablespoon Sesame Oil, toasted
1 Tablespoon Fresh Ginger, grated or minced
3 Cloves Fresh Garlic, minced
1 Teaspoon Cornstarch
1 Tablespoon Maple Syrup or Honey
Instructions
- Press the Tofu: Begin by wrapping the tofu in a towel and placing a heavy skillet on top for 10 minutes
- Whisk the Sauce: In a small bowl, combine soy sauce, sesame oil, ginger, garlic, maple syrup, and cornstarch. Whisk until the cornstarch dissolves
- Sear the Tofu: Heat oil in a large skillet over medium-high heat. Cook the tofu cubes for 3-4 minutes per side until golden. Remove from the pa
- Sauté the Vegetables: In the same pan, add broccoli and carrots. Stir-fry for 3 minutes, then add bell peppers and snap peas. Cook for another 2-3 minutes
- Combine and Thicken: Add tofu back into the skillet and pour over the sauce. Toss for 1-2 minutes until the sauce thickens
- Serve: Remove from heat and garnish with sesame seeds or sliced green onions
Notes
For crispy tofu, ensure you press out the moisture and avoid moving the tofu too much while cooking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 7g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 0mg