Description
A quick and healthy stir-fry packed with protein and vegetables.
Ingredients
- 1 block (14 ounces) extra-firm tofu, pressed and cubed
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1/2 cup sliced carrots
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce (or tamari)
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- Cooked rice, for serving
Instructions
- Press the tofu to remove excess water. Cube the tofu.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add tofu and cook until golden brown, about 5-7 minutes.
- Add bell pepper, broccoli, and carrots. Cook for 3-5 minutes.
- Add snap peas, garlic, and ginger. Cook for 1-2 minutes.
- In a small bowl, whisk together soy sauce, water, rice vinegar, sesame oil, and cornstarch.
- Pour sauce over vegetables and tofu. Cook until sauce thickens, about 1-2 minutes.
- Serve over cooked rice.
Notes
- Adjust vegetables based on your preference.
- Add a pinch of red pepper flakes for heat.
- Serve with sesame seeds and chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired