Veggie Stir-Fry with Tofu

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
★★★★★
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This Veggie Stir-Fry with Tofu is a vibrant, colorful dish that’s perfect for any night of the week. Packed with fresh veggies and crispy tofu, it’s a plant-based delight that’s both satisfying and simple to make. Let’s dive into this quick and healthy meal that’s sure to become a favorite.

Ingredients for Veggie Stir-Fry with Tofu

Let’s talk about the ingredients that make this dish shine. First up, tofu: it’s the protein star here, and by using firm tofu, you’ll get that perfect golden crust when cooked. The broccoli florets, red and yellow bell peppers, and sugar snap peas bring crunch and color, while carrots add a hint of sweetness. Garlic and ginger provide an aromatic base that ties everything together. The sauce, made from soy sauce, maple syrup, rice vinegar, and cornstarch mixed with water, will coat your stir-fry in a savory glaze. Finally, a sprinkle of green onions adds a fresh finish.

Tips & Tricks

  • Press your tofu well to remove excess moisture, ensuring a crispier texture.
  • Cut all vegetables to a similar size for even cooking.
  • Use a hot pan to achieve the best stir-fry results; this helps in searing the tofu and veggies perfectly.
  • If your sauce seems too thick, add a splash of water to adjust the consistency.

Serving Suggestions

This stir-fry pairs beautifully with steamed jasmine or brown rice for a complete meal. You can also serve it over cooked quinoa or noodles for a twist. For an extra kick, add a sprinkle of sesame seeds or a drizzle of sriracha sauce before serving.

Frequently Asked Questions

Can I use other vegetables?
Absolutely! Feel free to use any veggies you have on hand. Zucchini, mushrooms, or baby corn would make great additions.
Can I make this recipe gluten-free?
Yes, just use a gluten-free soy sauce or tamari.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for the best texture.

Veggie Stir-Fry with Tofu Recipe Walkthrough

Start by cutting your block of tofu into 1-inch cubes. This step is crucial because it gives you the perfect bite-sized pieces that will crisp up nicely. Once cut, set them aside while you heat up a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add your tofu cubes. Let them cook, turning occasionally, until they’re golden brown on all sides, which should take about 8 minutes. Once done, remove the tofu from the skillet and set it aside.

In the same skillet, add the remaining tablespoon of oil. Toss in the broccoli, bell peppers, sugar snap peas, and carrots. Stir-fry these veggies for about 5 minutes, until they’re tender-crisp, which means they should be cooked but still have a bit of crunch. Now, add in the garlic and ginger, giving everything a good stir for another minute to let those flavors meld together.

While your veggies are cooking, whisk together the soy sauce, maple syrup, rice vinegar, cornstarch, and water in a small bowl. This mixture will become your sauce. Once the garlic and ginger are fragrant, return the tofu to the skillet and pour your sauce over everything. Stir well to ensure that the tofu and veggies are all evenly coated. Continue cooking for another 2-3 minutes until the sauce thickens up nicely.

Finally, sprinkle the chopped green onions over the top, season with salt and pepper to taste, and serve your stir-fry hot. Enjoy the medley of flavors and textures in each bite!

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy weeknights.
  • Packed with fresh, colorful vegetables.
  • Deliciously crispy tofu adds a satisfying texture.
  • Customizable to use whatever veggies you have on hand.
  • Vibrant and nutritious, appealing for the whole family.

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

Step-by-step 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.

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