Tofu Vegetable Stir-fry
Quick, vibrant, and packed with plant-based goodness.
⏱️ 35 min🍽️ Serves 1
🔥 320 kcal💪 22g protein🍚 25g carbs🥑 15g fat🌾 6g fibreper serving
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Ingredients
- ⬜400 g firm tofu
- 🍯2 tbsp soy sauce
- 🛢️1 tbsp sesame oil
- 🌽1 tbsp cornstarch
- 🥦1 head broccoli
- 🥕2 carrots
- 🌶️1 bell pepper
- 🫛1 cup snow peas
- 🧄3 cloves garlic
- 🫚1 inch ginger
- 🍲¼ cup vegetable broth
- 🍚1 tbsp rice vinegar
- 🍯1 tsp brown sugar
- 🧅 sesame seeds, for garnish
Pro tips
- Don't overcrowd your pan when cooking the tofu; cook in batches if necessary to ensure even browning.
- For extra crispiness, roast the broccoli and carrots in the oven before adding them to the stir-fry.
- Adjust the amount of soy sauce and brown sugar to your taste preference for the perfect balance of savory and sweet.
Method
- 1Press the tofu to remove excess water, then cut into 1-inch cubes. In a bowl, toss tofu with 1 tbsp soy sauce, 1 tsp sesame oil, and cornstarch. Set aside.
- 2Chop broccoli into florets, slice carrots and bell pepper into thin strips. Mince garlic and ginger.
- 3Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown and slightly crispy on all sides, about 8-10 minutes. Remove tofu and set aside.
- 4Add a little more oil to the skillet if needed. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
- 5Add broccoli and carrots to the skillet and stir-fry for 3-4 minutes until slightly tender-crisp. Add bell pepper and snow peas and cook for another 2-3 minutes.
- 6In a small bowl, whisk together the remaining 1 tbsp soy sauce, 1 tbsp sesame oil, vegetable broth, rice vinegar, and brown sugar to create the stir-fry sauce.
- 7Return the cooked tofu to the skillet with the vegetables. Pour the sauce over everything and toss to coat, cooking for 1-2 minutes until the sauce thickens slightly.
- 8Serve hot, garnished with sesame seeds, over rice or noodles.