Tofu and Veggie Stir-Fry
Indulge in a vibrant and nourishing veggie stir-fry that combines crispy tofu, colorful bell peppers, fresh broccoli, and snap peas, all tossed in a savory, homemade sauce. This delightful medley of textures and flavors is served over a bed of nutty brown rice, making it a perfect plant-based meal. Packed with protein and rich in vitamins, this wholesome dish is both satisfying and nutritious, ideal for a quick weeknight dinner or a hearty lunch. Enjoy the burst of freshness and the delightful crunch in every bite!
Ingredients
For the Stir-Fry:
For the Sauce:
Instructions
Press the tofu between paper towels or a clean kitchen towel to remove excess moisture.
Cut the tofu into cubes and place them in a bowl.
In a separate small bowl, whisk together 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Pour this mixture over the tofu cubes and gently toss to coat them evenly.
In another bowl, combine all the sauce ingredients: soy sauce, rice vinegar, maple syrup or honey, cornstarch, and vegetable broth or water. Whisk until smooth and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the tofu cubes to the skillet and cook until they are golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set it aside.
In the same skillet, heat the remaining tablespoon of sesame oil. Add minced garlic and ginger, and sauté for about 1 minute until fragrant.
Add sliced bell peppers, broccoli florets, sliced onion, and snap peas to the skillet. Stir-fry for 5-7 minutes or until the veggies are tender-crisp.
Return the cooked tofu to the skillet with the veggies.
Pour the prepared sauce over the tofu and veggies in the skillet. Stir well to coat everything evenly.
Cook for an additional 2-3 minutes, allowing the sauce to thicken and flavors to meld together.
Season with salt and pepper to taste.Serve the tofu and veggie stir-fry hot over cooked brown rice.
Garnish with sesame seeds and chopped green onions if desired.
