Vegetable Stir-Fry with Tofu
A vibrant vegetable stir-fry packed with colorful bell peppers, broccoli, and snap peas is an appealing addition to any dinner table. This dish is not only quick to prepare but also brimming with fresh flavors and a delightful crunch. Adding tofu gives it a hearty touch, making it a complete and satisfying meal.
This stir-fry can be customized based on the vegetables you have on hand. Carrots, mushrooms, or zucchini are great additions. For extra flavor, consider topping with sesame seeds or substituting the tofu with chicken or shrimp if you prefer.
Perfect for busy weeknights or as a comforting weeknight supper, this dish pairs beautifully with steamed rice or cooked noodles. Its wholesome ingredients and balanced flavors make it a family favorite.
How to Make It
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1
Press the tofu for 15 minutes to remove excess moisture, then cut into cubes.
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2
In a bowl, mix soy sauce, ginger, garlic, cornstarch, and water to make the sauce. Set aside.
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3
Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden and crispy. Remove from the pan.
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4
In the same skillet, add sesame oil and sauté bell pepper, broccoli, and snap peas until tender-crisp, about 3-4 minutes.
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5
Return the tofu to the skillet. Pour the sauce over the mixture and stir to coat evenly. Cook for another 2-3 minutes until the sauce thickens.
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6
Serve hot with steamed rice or noodles.
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