Name: Tofu and Vegetable Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 block (14 oz) extra-firm tofu, drained and pressed; 2 tablespoons cornstarch; 3 tablespoons vegetable oil, divided; 1 red bell pepper, sliced into thin strips; 1 yellow bell pepper, sliced into thin strips; 2 cups broccoli florets; 1 cup snap peas, ends trimmed; 2 carrots, julienned; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 3 tablespoons low-sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; 2 green onions, thinly sliced for garnish

Instructions

Prepare the tofu

Cut the pressed tofu into 1-inch cubes. Place in a bowl and toss gently with cornstarch until all pieces are lightly coated. This will help the tofu get crispy when cooked.
Cook the tofu

Heat 2 tablespoons of vegetable oil in a large wok or non-stick skillet over medium-high heat. Add the tofu cubes and cook for 2-3 minutes on each side until golden brown and crispy. Remove from the wok and set aside on a paper towel-lined plate.
Stir-fry the vegetables

In the same wok, add the remaining 1 tablespoon of oil. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Add broccoli and carrots first, stir-frying for 2 minutes. Then add bell peppers and snap peas, cooking for another 2-3 minutes until vegetables are crisp-tender.
Make the sauce

In a small bowl, whisk together soy sauce, rice vinegar, and hoisin sauce.
Combine everything

Return the tofu to the wok with the vegetables. Pour the sauce over everything and gently toss to combine. Cook for another 1-2 minutes until everything is well coated and heated through.
Finish and serve

Turn off the heat and drizzle with sesame oil. Toss once more to incorporate. Transfer to a serving dish and garnish with sliced green onions. Serve immediately with steamed rice or noodles.

Tofu and Vegetable Stir-Fry

Ingredients

Instructions

Nutritional Information