Tofu Mixed Vegetable Stir Fry
Elevate your weeknight dinner with this vibrant and nutritious Tofu Mixed Vegetable Stir Fry! Packed with protein-rich crispy tofu and a colorful medley of fresh vegetables like broccoli, snow peas, carrots, and red bell peppers, this dish is a feast for both the eyes and the palate. The savory sauce, made with soy sauce, hoisin, sesame oil, and a touch of rice vinegar, creates the perfect balance of umami and tanginess that ties all the flavors together. Quick and easy to make in under 35 minutes, this plant-based dish is ideal for busy nights and can be served over steamed rice or noodles for a satisfying, wholesome meal. Perfect for vegans, vegetarians, or anyone craving a flavorful stir fry, this recipe also includes optional garnishes like sesame seeds and green onions to add a final touch of texture and aroma.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 3 tbsp soy sauce
- 1 tbsp cornstarch
- 2 cups broccoli florets
- 1 cup carrot, thinly sliced
- 1 medium red bell pepper, sliced
- 1 cup white or cremini mushrooms, sliced
- 1 cup snow peas
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 green onions, sliced
- 1 tsp sesame seeds (optional)
Instructions
Press the tofu to remove excess moisture. Slice the block of tofu into 1-inch cubes.
In a mixing bowl, combine 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Add the tofu cubes to the bowl and gently toss to coat the tofu evenly. Set aside for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 5-6 minutes, turning occasionally, until the tofu is golden and crispy on all sides. Remove the tofu from the skillet and set it aside.
In the same skillet, add 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
Add the broccoli, carrots, and mushrooms to the skillet. Stir-fry for 2-3 minutes to begin softening the vegetables.
Add the red bell pepper and snow peas. Stir-fry for another 2-3 minutes, until all vegetables are tender but still crisp.
In a small bowl, whisk together the hoisin sauce, 1 tablespoon of soy sauce, rice vinegar, and sesame oil. Pour the sauce into the skillet and stir to coat the vegetables evenly.
Return the cooked tofu to the skillet and toss to combine. Cook for 1-2 minutes to heat through.
Remove the skillet from heat. Garnish with sliced green onions and sesame seeds, if desired.
Serve the stir fry warm over steamed rice or cooked noodles for a complete meal. Enjoy!
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.5 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 751 mg | 58% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 645 mg | 14% | |
*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.
