Veggie Stir-Fry with Tofu
Crispy baked tofu and crisp-tender vegetables tossed in a savory ginger-soy sauce. A satisfying vegan meal in 25 minutes.
This veggie stir-fry delivers bold flavors and a variety of textures without any animal products. Extra-firm tofu is pressed, cubed, and pan-fried until the edges turn golden and slightly crispy. A rainbow of broccoli, snap peas, carrots, and red pepper join the wok next, staying vibrant and crisp-tender. The sauce -- a punchy mix of soy sauce, rice vinegar, sesame oil, fresh ginger, and garlic -- coats everything in a glossy, savory glaze. Serve it over steamed rice or noodles for a filling plant-based dinner that comes together faster than takeout.
Nutrition per Serving
245
Calories
16g
Protein
18g
Carbs
14g
Fat
Ingredients
- 14 oz block extra-firm tofu, drained and cubed
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 1 large carrot, julienned
- 1 red bell pepper, sliced
- 3 tbsp soy sauce (or tamari)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 tsp cornstarch
- 2 tbsp vegetable oil
Instructions
Press tofu between paper towels for 5 minutes to remove excess moisture, then cut into 3/4-inch cubes.
Whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch in a small bowl. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the tofu cubes in a single layer and cook for 5-6 minutes, turning occasionally, until golden on several sides. Transfer to a plate.
Add the remaining tablespoon of oil to the wok. Add broccoli and carrots and stir-fry for 3 minutes. Add snap peas and bell pepper and stir-fry for another 2 minutes until all vegetables are crisp-tender.
Return the tofu to the wok. Pour the sauce over everything and toss to coat. Cook for 1 minute until the sauce thickens and glazes the tofu and vegetables.
Serve immediately over steamed rice or noodles. Garnish with sesame seeds and sliced green onions if desired.
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