Mixed Vegetables with Tofu Stir-Fry
Elevate your weeknight meals with this vibrant Mixed Vegetables with Tofu Stir-Fry, a quick and nutritious recipe that's bursting with fresh flavors and delightful textures. Featuring crispy, golden tofu coated in soy sauce and cornstarch, combined with a medley of colorful vegetables like red bell pepper, broccoli, carrot, and snow peas, this dish is a perfect blend of savory goodness and crunch. Fragrant garlic and ginger add depth, while sesame oil imparts a rich, nutty aroma that ties it all together. Ready in under 35 minutes, this vegan-friendly stir-fry is garnished with green onions and sesame seeds for an irresistible finish. Great for busy evenings or meal prep, it’s a wholesome dinner choice that will satisfy your cravings.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 large red bell pepper
- 150 grams broccoli florets
- 1 medium carrot
- 100 grams snow peas
- 3 large garlic cloves
- 1 inch ginger root
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place something heavy on top. Let it sit for about 15 minutes.
After pressing, cut the firm tofu into 1-inch cubes. In a bowl, mix the tofu cubes with 2 tablespoons of soy sauce and 2 tablespoons of cornstarch. Toss until the tofu is evenly coated and set aside.
Dice the red bell pepper into 1-inch pieces, chop the broccoli into bite-sized florets, slice the carrot into thin rounds, and trim the ends of the snow peas.
Finely mince the garlic cloves and grate 1 inch of ginger root to yield about 1 tablespoon.
Slice the green onions thinly, both the white and green parts, and set aside the sesame seeds for garnish.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated tofu cubes. Cook for 8-10 minutes, or until the tofu is crispy and golden brown on all sides, turning occasionally. Remove the tofu from the skillet and place it on a paper towel-lined plate to drain excess oil.
Using the same skillet, add 2 tablespoons of sesame oil and add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
Add the broccoli, carrot, red bell pepper, and snow peas to the skillet. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
Return the tofu to the skillet with the vegetables. Add the remaining 1 tablespoon of soy sauce, salt, and black pepper, stirring to combine everything thoroughly.
Serve the mixed vegetables with tofu hot, garnished with sliced green onions and a sprinkle of sesame seeds.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.8 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 737 mg | 57% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
