Easy Vegetable Stir-Fry with Tofu

In today's fast-paced world, many people are increasingly turning to plant-based diets. This shift is not just a trend but a lifestyle choice that has been linked to numerous health benefits, including improved heart health, enhanced digestion, and better weight management. A plant-based diet emphasizes whole, minimally processed foods primarily from plants, which can lead to increased energy levels and overall well-being. As more individuals seek to incorporate healthier eating habits into their lives, recipes that are both nutritious and delicious are essential.

Discover the vibrant world of plant-based cooking with the Vibrant Veggie Tofu Tango! This colorful stir-fry recipe combines nutrient-packed tofu and a medley of fresh vegetables like bell peppers, broccoli, and carrots for a dish that’s as healthy as it is delicious. Perfect for anyone looking to embrace more plant-based meals, this easy recipe is versatile and visually stunning. Join the plant-based movement and bring joy to your kitchen with this delightful dish!

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Ingredients

14 oz firm tofu, pressed and cubed

2 tablespoons vegetable oil

1 bell pepper (red or yellow), sliced

1 cup broccoli florets

1 medium carrot, thinly sliced

1 cup snap peas

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions

Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Slice it into 1-inch cubes. In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes in a single layer and sauté until golden brown on all sides, about 7-10 minutes. Remove from the pan and set aside.

Sauté the Vegetables: In the same skillet or wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger. Stir-fry for about 30 seconds or until fragrant.

Add the Veggies: Add the sliced bell pepper, broccoli florets, carrot slices, and snap peas to the skillet. Stir-fry the vegetables for about 5-7 minutes, or until they are tender but still crisp.

Combine with Tofu: Return the browned tofu to the skillet. Pour in the soy sauce and sesame oil, tossing everything together to ensure the tofu and vegetables are well coated.

Thicken the Sauce: Add the cornstarch-water mixture to the stir-fry, stirring continuously. Cook for an additional minute or until the sauce thickens slightly.

Serve and Garnish: Remove the stir-fry from heat. Sprinkle chopped green onions and sesame seeds on top for garnish. Serve hot over cooked rice or noodles.

Prep Time, Total Time, Servings: 15 min | 25 min | 4 servings