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- 14 ounces firm tofu, drained and pressed - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 1 cup carrots, julienned - 1 cup snap peas, trimmed - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 tablespoons oyster sauce (or vegan alternative) - Salt and pepper to taste - Cooked rice or noodles for serving

Quick Vegetable Stir-Fry with Tofu

Elevate your weeknight dinners with this vibrant Quick and Colorful Tofu Veggie Stir-Fry! Packed with protein-rich tofu and a mix of colorful vegetables, this dish is not just a feast for the eyes but also a nutritional powerhouse. It's easy to make, perfect for meal prep, and customizable to suit your taste. With quick cooking techniques and flavorful ingredients, you'll enjoy a delicious meal in no time. Healthy eating has never been this convenient and satisfying!
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Ingredients
  

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

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 bell pepper (any color), sliced

2 cups broccoli florets

1 carrot, julienned

1 cup snap peas

3 cloves garlic, minced

1-inch piece ginger, grated

2 tablespoons sesame oil

2 tablespoons oyster sauce or vegan oyster sauce

1 tablespoon rice vinegar

1 teaspoon sesame seeds (for garnish)

Fresh cilantro, chopped (for garnish)

Instructions
 

Marinate the Tofu: In a medium bowl, toss the cubed tofu with soy sauce and cornstarch until evenly coated. Let it marinate for about 10 minutes.

    Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the marinated tofu and cook until golden brown on all sides, about 8-10 minutes. Once cooked, remove the tofu from the pan and set it aside.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell pepper, broccoli, carrot, and snap peas. Stir-fry for about 5-7 minutes until the vegetables are bright and tender-crisp.

        Add Aromatics: Add the minced garlic and grated ginger to the pan with the vegetables. Stir continuously for 1-2 minutes until fragrant.

          Combine: Return the cooked tofu to the skillet. Add the sesame oil, oyster sauce, and rice vinegar. Gently toss everything together, ensuring the tofu and vegetables are well coated in sauce. Stir-fry for an additional 2-3 minutes.

            Serve: Remove from heat. Sprinkle with sesame seeds and chopped cilantro before serving. Enjoy your quick and colorful stir-fry over cooked rice or noodles.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings