Stir-Fried Tofu with Crisp Vegetables

Name: Stir-Fried Tofu with Crisp Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 14 oz, pressed and cubed firm tofu; 2 cups broccoli florets; 1, sliced bell peppers; 1 cup, julienned carrots; 1 tbsp, minced fresh ginger; 2, minced garlic cloves; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp cornstarch; 2 tbsp vegetable oil

Quick-cooked tofu and vibrant vegetables tossed in a savory ginger-garlic sauce, perfect for a light yet satisfying meal.

Cuisine: Asian

Category: Vegetarian

Prep: 20 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

14 oz, pressed and cubed firm tofu
2 cups broccoli florets
1, sliced bell peppers
1 cup, julienned carrots
1 tbsp, minced fresh ginger
2, minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
2 tbsp vegetable oil

Instructions

Step 1: Press 14 oz firm tofu on paper towels to remove excess moisture, then cut into 1-inch cubes. Toss with 1 tsp cornstarch until lightly coated.
Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering.
Step 3: Add tofu cubes and cook for 4-5 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
Step 4: Add 1 tbsp minced ginger and 2 minced garlic cloves to the wok, stir-frying for 30 seconds until fragrant.
Step 5: Add 2 cups broccoli florets, 1 sliced bell pepper, and 1 cup julienned carrots. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
Step 6: Return tofu to the wok. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Cook for 1 minute until sauce thickens and coats vegetables.