Description
A quick and nutritious Easy Tofu Stir Fry with Vegetables made with crispy tofu, colorful veggies, and a savory stir-fry sauce for a satisfying plant-based meal.
Ingredients
Units
Scale
- 14 oz firm tofu, drained and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 tablespoons soy sauce (low sodium)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- Sesame seeds and green onions, for garnish
Instructions
- Pat the tofu dry with paper towels, then toss with cornstarch to coat evenly.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
- In the same skillet, add remaining oil and sauté garlic and ginger for 30 seconds.
- Add bell peppers, broccoli, and carrots. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch slurry if using.
- Return tofu to the skillet and pour in the sauce. Toss everything together and cook for another 2-3 minutes until heated through and sauce thickens.
- Garnish with sesame seeds and green onions. Serve hot with rice or noodles.
Notes
- Use extra-firm tofu for best texture.
- Customize with your favorite vegetables like snap peas or mushrooms.
- Tofu can be baked or air-fried for a lower-oil option.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 570mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg