Veggie Stir-Fry with Tofu

40 minutes

4 servings

Vegan

A vibrant, healthy stir-fry featuring crispy tofu and colorful vegetables, tossed in a savory sauce.

Ingredients

Firm tofu

1 block (pressed and cubed)

Bell peppers (red, yellow, green)

1 each

Carrots

2 (peeled and julienned)

Broccoli florets

2 cups

Snow peas

1 cup

Garlic

3 cloves (minced)

Ginger

1-inch piece (grated)

Soy sauce

1/4 cup

Rice vinegar

2 tbsp

Sesame oil

2 tbsp

Olive oil

1 tbsp

Green onions

2 (sliced)

Sesame seeds

1 tbsp

Rice (for serving)

2 cups (cooked)

1. Press the tofu to remove excess moisture, then cut into cubes.

2. Heat olive oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy, about 5-7 minutes. Set aside.

3. In the same pan, add sesame oil and sauté garlic and ginger until fragrant.

4. Add the bell peppers, carrots, broccoli, and snow peas to the pan. Stir-fry for 4-5 minutes, until the vegetables are tender-crisp.

5. Stir in the soy sauce, rice vinegar, and a splash of water to create a light sauce.

6. Add the tofu back to the pan and toss everything together, cooking for another 2-3 minutes.

7. Serve the stir-fry over cooked rice, garnished with green onions, sesame seeds, and a drizzle of additional soy sauce if desired.

You can use any mix of vegetables you like or have on hand.

For a spicier version, add some chili flakes or a dash of sriracha to the sauce.

If you're not into tofu, this dish can easily be made with tempeh or even seitan.

Make sure the rice is cooked and ready before starting the stir-fry to save time.