Stir-Fried Vegetables with Tofu
Bright, vibrant, and packed with plant-based protein, this Stir-Fried Vegetables with Tofu recipe is a quick and delicious way to enjoy a nutrient-rich meal. With perfectly golden, lightly crispy tofu cubes marinated in a savory soy-sesame-cornstarch blend, and a medley of fresh vegetables like broccoli, bell peppers, and snow peas, this dish bursts with color, flavor, and texture. Infused with the aromatic notes of garlic and freshly grated ginger, and brought together with a tangy-sweet hoisin sauce drizzle, this stir-fry is both simple to make and irresistibly tasty. Ready in just 35 minutes and customizable with optional spicy sriracha, it's ideal for busy weeknights or meal prep. Serve it up with steamed rice or noodles for a wholesome, restaurant-quality dinner at home! Keywords: stir-fried vegetables, tofu stir-fry, quick vegetarian dinner, plant-based meal, healthy Asian recipe.
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Recipe Information
Ingredients
- 14 ounces extra firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 2 cups broccoli florets
- 1 large, sliced thinly carrot
- 1 medium, sliced bell pepper
- 1 cup snow peas
- 3 cloves, minced garlic
- 1 tablespoon, freshly grated ginger
- 2 sliced scallions
- 2 tablespoons vegetable oil
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- 0.5 teaspoon black pepper
Instructions
Press the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top. Let it sit for 15-20 minutes.
Once pressed, cut the tofu into 1-inch cubes.
In a small mixing bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and cornstarch. Whisk together to form a marinade.
Add the tofu cubes to the marinade, tossing gently to ensure each piece is well-coated. Let the tofu marinate for at least 10 minutes.
Meanwhile, prepare the vegetables: slice the carrot, bell pepper, and scallions, and measure out the broccoli florets and snow peas.
In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the marinated tofu in a single layer. Cook for about 6-8 minutes, turning occasionally, until golden and slightly crispy on all sides. Remove from the pan and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, stirring constantly for about 30 seconds until fragrant.
Add the broccoli, carrots, and bell peppers, stir-frying for about 4-5 minutes until they begin to soften.
Add the snow peas and cook for an additional 2 minutes, stirring frequently.
In a small bowl, mix together remaining soy sauce, hoisin sauce, rice vinegar, the remaining tablespoon of sesame oil, and sriracha if using.
Return the tofu to the skillet, gently tossing it with the vegetables.
Pour the sauce over the tofu and vegetable mixture. Toss everything together until well combined and heated through.
Season with black pepper to taste, and sprinkle with sliced scallions before serving.
Serve hot, alongside steamed rice or noodles as desired.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 29.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 23.7 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2940 mg | 226% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1863 mg | 40% | |
*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.
