Tofu and Vegetable Stir-Fry
A quick, nutritious, and incredibly satisfying Tofu and Vegetable Stir-Fry recipe that combines protein-rich tofu with colorful vegetables in a savory sauce.
Ingredients
- 1 block 14 oz 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
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- ½ cup vegetable broth
Instructions
- Press your tofu for at least 15 minutes to remove excess moisture. While waiting, prepare your vegetables and sauce mixture.
- Cut the tofu into 1-inch cubes and coat them lightly with cornstarch.
- Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pan, add the remaining oil. Add garlic and ginger, stirring for 30 seconds until fragrant.
- Add your vegetables, starting with the ones that take longest to cook (carrots and broccoli), followed by bell peppers and snap peas after 2-3 minutes.
- Pour in the sauce mixture and bring to a simmer. Cook for 2-3 minutes until vegetables are crisp-tender.
- Return tofu to the pan and toss everything together gently. Cook for an additional minute to heat through.