
Vegetable Tofu Stir Fry
Quick and colorful plant-based protein-packed Asian classic
Ingredients
Instructions
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Prepare the tofuPress the tofu between paper towels for 15 minutes to remove excess moisture. Cut into 1-inch cubes and toss gently with cornstarch until lightly coated on all sides.
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Crisp the tofuHeat 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 and crispy. Remove from the pan and set aside.
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Stir-fry the aromaticsIn the same pan, add the remaining 1 tablespoon of oil. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant but not browned.
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Cook the vegetablesAdd broccoli and carrots to the pan, stir-fry for 2 minutes. Then add bell peppers and snap peas, continuing to stir-fry for another 3-4 minutes until vegetables are crisp-tender. Keep the vegetables moving constantly to ensure even cooking.
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Make the sauceIn a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and sesame oil. Pour the sauce over the vegetables in the pan, stirring to coat evenly.
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Combine and finishReturn the crispy tofu to the pan and gently toss with the vegetables and sauce. Cook for another 1-2 minutes until everything is hot and well combined. The sauce should slightly thicken and coat all ingredients.
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ServeTransfer to a serving plate, garnish with sliced green onions. Serve immediately with steamed rice or noodles for a complete meal.
Nutritional Information
Vegetable Tofu Stir Fry is Also Known As
Chinese Vegetable Stir Fry, Buddha's Delight, Crispy Tofu Stir Fry or Vegetable Chow Mein









