Veggie Stir-Fry with Tofu

A vibrant and healthy dish, this veggie stir-fry combines a rainbow of fresh vegetables with protein-rich tofu, all enveloped in a delightful soy sauce and ginger glaze. Perfect for a quick, satisfying dinner that's both nutritious and filling.

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

Ingredients

1 block (14 oz) firm tofu, drained and pressed

2 tbsp vegetable oil

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup sugar snap peas

2 carrots, julienned

3 cloves garlic, minced

1 inch ginger, grated

1/4 cup soy sauce

2 tbsp maple syrup

1 tbsp rice vinegar

1 tbsp cornstarch

1/4 cup water

2 green onions, chopped

Salt and pepper to taste

Instructions

1. Cut the tofu into 1-inch cubes and set aside.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

3. Add tofu cubes to the skillet and cook until golden brown on all sides, about 8 minutes. Remove tofu and set aside.

4. In the same skillet, add the remaining tablespoon of oil. Add broccoli, bell peppers, sugar snap peas, and carrots. Stir-fry for about 5 minutes until vegetables are tender-crisp.

5. Add garlic and ginger to the vegetables and stir-fry for another 1 minute.

6. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, cornstarch, and water.

7. Return the tofu to the skillet and pour the sauce over the tofu and vegetables. Stir well to coat everything evenly.

8. Cook for another 2-3 minutes until the sauce has thickened.

9. Sprinkle with chopped green onions, season with salt and pepper, and serve hot.

Storage

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

Reheating

Reheat in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.

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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.