Tofu, with its versatility and ability to soak up flavors, is at the heart of this recipe, paired with an array of colorful vegetables and a savory sauce. Quick and easy to make, it’s perfect for busy weeknights or lazy weekends when you want something tasty and wholesome. Here’s a recipe for a tofu stir fry.
Ingredients
- 14 ounces of firm tofu, drained and cubed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup of broccoli florets
- 1 cup of snap peas
- 2 green onions, chopped
- Cooked rice or noodles, for serving
- Sesame seeds and chopped cilantro, for garnish (optional)
Instructions
- In a bowl, combine the soy sauce, rice vinegar, sesame oil, and cornstarch. Whisk until smooth. Add the cubed tofu to the bowl and gently toss to coat it in the marinade. Let it marinate for 15-20 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu cubes and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set it aside.
- In the same skillet, add the minced garlic and grated ginger. Cook for 1-2 minutes, or until fragrant. Add the sliced bell pepper, julienned carrot, broccoli florets, and snap peas to the skillet. Cook, stirring frequently, until the vegetables are tender-crisp, about 5 minutes.
- Return the cooked tofu to the skillet and toss everything together until evenly combined. Add the chopped green onions to the skillet and cook for an additional minute.
- Serve your tofu and veg hot over cooked rice or noodles. Garnish with sesame seeds and chopped cilantro, if desired. Enjoy this delicious and nutritious stir fry, a dinner winner that’s sure to satisfy your taste buds.
