Stir-Fried Tofu and Vegetable Medley with Ginger

Name: Stir-Fried Tofu and Vegetable Medley with Ginger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 14 oz extra-firm tofu; 2 tbsp vegetable oil; 1 tbsp, minced fresh ginger; 2 cloves, minced garlic; 1 cup broccoli florets; 1 cup, sliced carrots; 1 cup, sliced snap peas; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil

A vibrant, quick-cooking stir-fry featuring firm tofu and seasonal vegetables in a savory ginger-garlic sauce, perfect for busy weeknights.

Cuisine: Asian

Category: One Pot

Prep: 15 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

14 oz extra-firm tofu
2 tbsp vegetable oil
1 tbsp, minced fresh ginger
2 cloves, minced garlic
1 cup broccoli florets
1 cup, sliced carrots
1 cup, sliced snap peas
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil

Instructions

Step 1: Press 14 oz extra-firm tofu to remove excess water, then cut into 1/2-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add tofu cubes and cook for 5 minutes, stirring occasionally, until golden brown on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp minced ginger and 2 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 1 cup broccoli florets, 1 cup sliced carrots, and 1 cup sliced snap peas. Cook for 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Step 3: Return the tofu to the skillet. Add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss to coat and cook for 2 more minutes until heated through.