Stir-Fry Tofu and Vegetables

Stir-Fry Tofu and Vegetables

Tofu takes on the flavors you cook it with. Here, it’s crisped up in a hot wok with broccoli and bell peppers, then seasoned with soy sauce and ginger. Vegan-friendly but definitely not flavor-free.

Ingredients

• 1 block extra-firm tofu, pressed and cut into 1-inch cubes
• 1 cup broccoli florets
• 1 bell pepper, sliced into strips
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp minced ginger
• 1 clove garlic, minced
• 1 tbsp sesame seeds (optional)
• Cooked brown rice for serving (optional)

Instructions

1. Press tofu between paper towels for 10 minutes to remove excess moisture.

2. Heat sesame oil in a wok over high heat until smoking.

3. Add tofu cubes and stir-fry for 5 minutes until golden on all sides. Remove and set aside.

4. Add more oil if needed, then add broccoli and bell pepper. Stir-fry 3 minutes.

5. Add garlic and ginger, cook 30 seconds until fragrant.

6. Return tofu to the wok with soy sauce. Toss to coat.

7. Serve over brown rice, topped with sesame seeds.

Nutrition Facts

Nutrient	Per Serving
Calories	300 kcal
Protein	17g
Carbs	25g
Fat	15g
Fiber	4g

Tips

• Use cashew nuts instead of tofu for creamier texture.
• Add chili flakes for extra heat.
• For a faster version, use a bag of frozen stir-fry vegetables.