Vegetable Stir-Fry with Tofu

Brighten up a gloomy day with a colorful and nutritious vegetable stir-fry. Crisp vegetables and tofu are tossed in a savory soy sauce, creating a quick and healthy meal that's full of flavor and perfect for any weeknight dinner.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 block (14 oz) extra-firm tofu, drained and cubed

2 tablespoons vegetable oil

1 cup broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1 carrot, julienned

3 green onions, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup soy sauce

2 tablespoons hoisin sauce

1 tablespoon sesame oil

1 tablespoon cornstarch

1/4 cup water

1 tablespoon sesame seeds

Salt and pepper to taste

Cooked rice or noodles for serving

Instructions

1. Press tofu to remove excess moisture and cut into cubes.

2. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove from skillet and set aside.

3. In the same skillet, add remaining vegetable oil. Add broccoli, bell pepper, snap peas, and carrot. Stir-fry for 5-7 minutes until vegetables are crisp-tender.

4. Add garlic and ginger to the skillet and sauté for 1 minute until fragrant.

5. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, cornstarch, and water. Pour into the skillet and stir to combine.

6. Return the tofu to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until heated through.

7. Sprinkle with sesame seeds, green onions, salt, and pepper. Serve immediately with cooked rice or noodles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, or microwave on high for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.