Mixed Vegetables with Tofu Stir-Fry
Colorful, nutritious, and irresistibly flavorful, this Mixed Vegetables with Tofu Stir-Fry is a quick and easy recipe perfect for busy weeknights or a light, healthy meal. Packed with vibrant veggies like red bell peppers, broccoli, carrots, and snow peas, this dish delivers a satisfying crunch and a burst of fresh flavors. Golden, crispy tofu cubes are the star, coated in a simple soy sauce and cornstarch marinade that adds depth to every bite. Sautéed with aromatic garlic and ginger, and finished with sesame oil for a nutty richness, this plant-based stir-fry is as delicious as it is wholesome. Ready in just 35 minutes, this one-pan wonder is a vegan-friendly, protein-packed dinner ideal for pairing with steamed rice or noodles. Don’t forget to garnish with green onions and sesame seeds for a finishing touch that’s as visually appealing as it is tasty!
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Ingredients
- 400 grams firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 large red bell pepper
- 150 grams broccoli florets
- 1 medium carrot
- 100 grams snow peas
- 3 large garlic cloves
- 1 inch ginger root
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place something heavy on top. Let it sit for about 15 minutes.
Step 2
After pressing, cut the firm tofu into 1-inch cubes. In a bowl, mix the tofu cubes with 2 tablespoons of soy sauce and 2 tablespoons of cornstarch. Toss until the tofu is evenly coated and set aside.
Step 3
Dice the red bell pepper into 1-inch pieces, chop the broccoli into bite-sized florets, slice the carrot into thin rounds, and trim the ends of the snow peas.
Step 4
Finely mince the garlic cloves and grate 1 inch of ginger root to yield about 1 tablespoon.
Step 5
Slice the green onions thinly, both the white and green parts, and set aside the sesame seeds for garnish.
Step 6
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated tofu cubes. Cook for 8-10 minutes, or until the tofu is crispy and golden brown on all sides, turning occasionally. Remove the tofu from the skillet and place it on a paper towel-lined plate to drain excess oil.
Step 7
Using the same skillet, add 2 tablespoons of sesame oil and add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
Step 8
Add the broccoli, carrot, red bell pepper, and snow peas to the skillet. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
Step 9
Return the tofu to the skillet with the vegetables. Add the remaining 1 tablespoon of soy sauce, salt, and black pepper, stirring to combine everything thoroughly.
Step 10
Serve the mixed vegetables with tofu hot, garnished with sliced green onions and a sprinkle of sesame seeds.
Nutrition Facts
| Serving size | (1045.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1124.7 |
| Total Fat 78.9g | 0% |
| Saturated Fat 11.0g | 0% |
| Polyunsaturated Fat 30.6g | |
| Cholesterol 0mg | 0% |
| Sodium 3124.2mg | 0% |
| Total Carbohydrate 65.1g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 18.8g | |
| Protein 60.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 845.6mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 1630.5mg | 0% |
Source of Calories