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When it comes to quick and nutritious meals, few dishes can compete with a well-crafted veggie tofu stir-fry. This dish is a celebration of color and flavor, showcasing an array of fresh vegetables and protein-packed tofu that come together in a matter of minutes. The vibrant hues of bell peppers, broccoli, and carrots not only make for an eye-catching plate but also promise a delightful medley of tastes and textures that will excite your palate.

Speedy Vegetable Stir-Fry with Tofu and Soy Sauce

Discover the vibrant world of plant-based cooking with this quick and colorful veggie tofu stir-fry! Bursting with fresh vegetables like bell peppers, broccoli, and carrots, this dish is not only visually appealing but also packed with essential nutrients and protein-rich tofu. Perfect for busy weeknights or meal prepping, stir-frying is a quick cooking method that preserves the crunch and flavor of veggies. Elevate your meals with this delightful recipe that promotes a healthy lifestyle without sacrificing taste! Enjoy experimenting with flavors and textures while creating a delicious and satisfying meal.
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Ingredients
  

14 oz (400g) firm tofu, drained and pressed

2 tablespoons low-sodium soy sauce, divided

1 tablespoon sesame oil

1 tablespoon vegetable oil

2 cloves garlic, minced

1 inch fresh ginger, grated

1 red bell pepper, sliced into strips

1 cup broccoli florets

1 medium carrot, thinly sliced

1 cup snap peas

2 green onions, chopped

2 tablespoons sesame seeds (optional, for garnish)

Cooked rice or noodles, for serving

Instructions
 

Prepare the Tofu: Begin by cutting the pressed tofu into bite-sized cubes. In a medium bowl, gently toss these cubes with 1 tablespoon of the soy sauce. Allow the tofu to marinate for about 10 minutes, which will enhance its flavor.

    Heat the Pan: In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat. Allow it to heat until shimmering, indicating that it’s ready for cooking.

      Cook the Tofu: Carefully add the marinated tofu cubes to the hot pan in a single layer. Sauté the tofu for about 5-7 minutes, using a spatula to turn the cubes occasionally, until they are golden brown and crispy on all sides. Once cooked, remove the tofu from the pan and set it aside on a plate.

        Sauté Aromatics: In the same pan, add the sesame oil. Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for about 30 seconds or until the garlic and ginger become fragrant, taking care not to let them burn.

          Add Vegetables: Next, toss in the sliced red bell pepper, broccoli florets, and carrot. Stir-fry these vegetables for 3-5 minutes until they are vibrant and just tender. Then, add the snap peas and continue cooking for an additional 2 minutes until they are bright green and crisp.

            Combine and Season: Return the crispy tofu to the pan with the vegetables. Pour in the remaining tablespoon of soy sauce and stir everything together until well combined. Stir-fry for another minute to ensure everything is heated through.

              Finish and Serve: To finish, sprinkle the dish with chopped green onions and sesame seeds if desired. Serve the stir-fry hot over a bed of cooked rice or noodles for a complete meal.

                Prep Time, Total Time, Servings: 15 min | 25 min | 4 servings