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Spicy Veggie Stir-Fry with Tofu

A quick, healthy, and delicious weeknight dinner combining protein-rich tofu with colorful vegetables in a mouthwatering spicy sauce.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 1 block 14 oz extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • 1 red bell pepper sliced
  • 2 cups broccoli florets
  • 2 carrots julienned
  • 1 cup snap peas
  • 3 cloves garlic minced
  • 1- inch piece ginger grated
  • 3 tablespoons soy sauce
  • 2 tablespoons sriracha adjust to taste
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • ½ cup vegetable broth

Instructions
 

  • Press your tofu for at least 30 minutes to remove excess moisture. I usually sandwich it between paper towels and place a heavy cookbook on top.
  • Cut the tofu into 1-inch cubes and toss with cornstarch until evenly coated.
  • Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Cook the tofu for 2-3 minutes per side until golden brown. Remove and set aside.
  • In the same pan, add remaining oil and stir-fry garlic and ginger until fragrant (about 30 seconds).
  • Add harder vegetables first (carrots and broccoli) and stir-fry for 2 minutes.
  • Add bell peppers and snap peas, cooking for another 2-3 minutes until vegetables are crisp-tender.
  • Whisk together all sauce ingredients in a small bowl.
  • Return tofu to the pan, add sauce, and toss everything together until well-coated and heated through.