Vegetable Stir-Fry with Tofu (Print Version)
Colorful vegetables and tofu are tossed in a tangy sauce for a quick, flavorful meal.
# What You'll Need:
→ Main Components
01 - 1 (14-ounce) block firm tofu, cut into 1/2-inch cubes
02 - 2 cups broccoli florets
03 - 1 medium red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
→ Sauce and Aromatics
05 - 3 tablespoons soy sauce
06 - 1 tablespoon sesame oil
07 - 1 tablespoon honey or maple syrup
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, grated
# Steps to Follow:
01 - Pat the tofu dry and cut into cubes. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Sauté the tofu in a single layer until all sides are golden and crisp, about 6 minutes. Transfer tofu to a plate and set aside.
02 - In the same pan, add another tablespoon of oil if needed. Add broccoli, red bell pepper, and snap peas. Stir-fry for 3-4 minutes until vegetables begin to soften but remain bright.
03 - Push the vegetables to the side of the pan and add garlic and ginger. Sauté for 30 seconds until fragrant, then toss everything together.
04 - Return the cooked tofu to the pan. Pour in soy sauce, sesame oil, and honey or maple syrup. Gently toss to coat all ingredients evenly. Cook for an additional 2 minutes until everything is heated through.
05 - Transfer the stir-fry to plates or bowls. Serve hot, ideally over freshly steamed rice.
# Additional Tips::
01 -
- Ready in about twenty five minutes from start to finish
- Uses basic fridge and pantry staples like tofu and soy sauce
- Loaded with crisp colorful veggies for a healthy meal
- Totally customizable with what you have on hand
02 -
- Extremely high in plant protein and fiber
- Perfect for meal prep as leftovers reheat well
- Completely dairy free and adaptable for vegans
03 -
- Always press your tofu well so it crisps up in the pan
- Cut your vegetables on the bias for a more attractive look and quicker cooking
- Do not overcrowd the pan or the veggies will steam rather than sear