Ginger-Scented Tofu and Vegetable Stir-Fry

A vibrant vegetarian dish featuring silken tofu and seasonal vegetables in a fragrant ginger-scallion sauce, perfect for light dinners.

Cuisine: Asian

Category: Vegetarian

Prep: 20 minutes. Cook: 12 minutes.

Serves 2.

Ingredients

• 1 block (14 oz) firm tofu
• 1 cup carrots
• 1 cup bell peppers
• 2 cups bok choy
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp ginger
• 2 cloves garlic
• 2 scallions
• 1 tbsp vegetable oil

Instructions

1. Step 1: Press 1 block (14 oz) firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium heat, add 1/2-inch tofu cubes, and cook for 3-4 minutes per side until golden brown; transfer to a plate.
3. Step 3: Add 1 tbsp minced ginger, 2 minced garlic cloves, and 1 cup sliced carrots to the skillet, stirring for 1 minute until fragrant.
4. Step 4: Add 1 cup sliced bell peppers and 2 cups chopped bok choy, stirring for 3 minutes until vegetables are crisp-tender.
5. Step 5: Return tofu to the skillet, add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil, stirring for 2 minutes until vegetables are coated and sauce thickens slightly; garnish with 2 sliced scallions.