Tofu and Vegetable Stir-Fry with Ginger and Soy

Name: Tofu and Vegetable Stir-Fry with Ginger and Soy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 14 oz, pressed and cubed firm tofu; 2 tbsp vegetable oil; 1 tbsp, minced ginger; 2 cloves, minced garlic; 2 cups broccoli florets; 1, sliced red bell pepper; 1 cup snap peas; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp cornstarch; 2 tbsp water

Quick-cooked tofu and crisp vegetables in a tangy soy-ginger sauce, perfect for weeknight dinners.

Cuisine: Asian

Category: Quick Meals

Prep: 10 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

14 oz, pressed and cubed firm tofu
2 tbsp vegetable oil
1 tbsp, minced ginger
2 cloves, minced garlic
2 cups broccoli florets
1, sliced red bell pepper
1 cup snap peas
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp cornstarch
2 tbsp water

Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
Step 2: Add 14 oz pressed and cubed firm tofu and stir-fry for 5 minutes until golden brown on all sides.
Step 3: Add 1 tbsp minced ginger and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant.
Step 4: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 cup snap peas, stirring for 3-4 minutes until vegetables are crisp-tender.
Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, and 2 tbsp water until smooth. Pour over vegetables and stir until sauce thickens and coats all ingredients, about 1-2 minutes.