Introduction
Welcome to your new favorite dish: Stir-Fried Tofu and Vegetables! This recipe combines nutritious tofu with a colorful medley of vegetables, creating a meal that’s both healthy and bursting with flavor. Whether you’re a seasoned stir-fry enthusiast or new to plant-based cooking, this dish is incredibly easy to make and perfect for a quick weeknight dinner.
Ingredients
For the Stir-Fry
- 1 block firm tofu, drained and cubed
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
For Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Fresh cilantro, chopped (optional)
Directions
1. Prepare the Tofu
Start by pressing the tofu to remove excess moisture. Cut the tofu into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 6-8 minutes. Remove the tofu from the skillet and set aside.
2. Stir-Fry the Vegetables
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion, garlic, and ginger. Sauté for 1-2 minutes until fragrant. Add the bell pepper, broccoli, snap peas, and carrot. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
3. Add Sauces and Tofu
Return the cooked tofu to the skillet. Pour in the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Stir well to coat the tofu and vegetables evenly. If using, stir in the cornstarch slurry to thicken the sauce. Cook for an additional 2 minutes until everything is heated through and the sauce has thickened.
4. Garnish and Serve
Remove from heat and garnish with sliced green onions, sesame seeds, and fresh cilantro if desired. Serve hot over steamed rice or noodles.
Helpful Tips
- Pressing Tofu: For the best texture, press the tofu for at least 15 minutes to remove excess moisture.
- Vegetable Variations: Feel free to use your favorite vegetables or what you have on hand.
- Sauce Adjustments: Adjust the amount of soy sauce and hoisin sauce to suit your taste preferences.
Substitutions/Variations
- Tofu: Use tempeh or seitan as a substitute for tofu.
- Sauce: Replace hoisin sauce with teriyaki sauce for a different flavor profile.
- Gluten-Free: Use tamari instead of soy sauce to make the dish gluten-free.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the stir-fry ahead of time. Store it in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave before serving.
Can I freeze Stir-Fried Tofu and Vegetables?
While it’s best enjoyed fresh, you can freeze the stir-fry for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
How can I make this dish spicier?
Add a pinch of red pepper flakes or a splash of sriracha to the stir-fry to give it an extra kick.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. For longer storage, freeze the stir-fry in a freezer-safe container for up to 3 months.
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Thank you for joining me in preparing this Stir-Fried Tofu and Vegetables dish! It’s a delightful and healthful meal that’s sure to become a staple in your kitchen. Enjoy cooking and savor every bite!