About the Recipe
This vegetarian stir-fry is quick and easy to make. It's packed with protein, fiber, and a variety of vitamins and minerals.
Ingredients
For the stir-fry:
1 block (14 oz) firm tofu, drained and cubed
2 tablespoons vegetable oil (divided)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 carrot, thinly sliced
1 cup snap peas
3 cloves garlic, minced
1-inch piece ginger, minced
2 green onions, sliced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Salt and pepper to taste
Sesame seeds (optional, for garnish)
Preparation
Steps
Prepare the Tofu:
Drain the tofu and pat dry with paper towels. Cut into 1-inch cubes.
Cook the Tofu:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes.
Remove the tofu from the skillet and set aside.
Stir-Fry the Vegetables:
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the bell peppers, broccoli, carrot, and snap peas. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp.
Combine Tofu and Vegetables:
Return the tofu to the skillet with the vegetables.
Add the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Stir well to combine.
If you prefer a thicker sauce, add the cornstarch mixture and cook for an additional 1-2 minutes until the sauce thickens.
Season and Serve:
Season with salt and pepper to taste.
Sprinkle with sliced green onions and sesame seeds, if using.
Serve hot with steamed rice or noodles.
Enjoy your Stir-Fried Tofu with Vegetables!