Vegetable Stir-Fry with Tofu
A quick and nutritious Vegetable Stir-Fry with Tofu, ideal for busy weeknights and customizable with your favorite veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 14 oz firm or extra-firm tofu, pressed and cubed
- 2 cups chopped mixed vegetables (bell peppers, broccoli, snap peas, carrots, etc.)
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced or grated
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons sesame oil
- Olive oil, for frying
- Green onions, for garnish
Instructions
- Start by pressing the tofu to remove excess moisture. Cut the tofu into 1-inch cubes. Heat a tablespoon of olive oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove from the pan and set aside.
- In the same pan, add a little more oil if needed. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Add the mixed vegetables and stir-fry for 3-5 minutes, or until they are tender but still vibrant.
- Return the cooked tofu to the pan with the vegetables. Pour in the soy sauce and sesame oil. Stir everything together and cook for an additional 2-3 minutes to heat through.
- Serve the stir-fry over cooked rice, quinoa, or noodles. Garnish with sliced green onions for a fresh touch.
Notes
This recipe is easily customizable; feel free to add different vegetables or proteins according to your preference.