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Vegetable Stir-Fry with Tofu

Use a variety of colorful vegetables like bell peppers, broccoli, and carrots. Add in cubes of tofu for protein, and stir-fry everything with your sauce. Serve over a bed of brown rice or quinoa for a complete meal.



Ingredients

  • 1 block (14 oz) firm tofu, pressed and cut into cubes

  • 2 tablespoons vegetable oil, divided

  • 2 cups broccoli florets

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 cup snap peas

  • 1 carrot, julienned

  • 1 medium onion, sliced

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, minced

  • 1/2 cup "The Saucy Bean Stir-Fry Sauce"

  • Salt and pepper, to taste

  • Optional: sesame seeds, green onions for garnish


Instructions:

  1. Prepare the Tofu:

  • Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.

  • Add the tofu cubes and fry until all sides are golden brown, approximately 5-7 minutes.

  • Remove the tofu from the pan and set aside.

  1. Stir-Fry the Vegetables:

  • In the same pan, add the remaining tablespoon of oil.

  • Stir in the onion, garlic, and ginger, and sauté for about 2 minutes or until the onion becomes translucent.

  • Add the broccoli, bell peppers, snap peas, and carrot. Stir-fry for about 5 minutes, or until the vegetables are tender but still crisp.

  1. Combine Tofu and Vegetables:

  • Return the tofu to the pan with the vegetables.

  • Pour "The Saucy Bean Stir-Fry Sauce" over the tofu and vegetables. Gently stir to combine, ensuring that everything is evenly coated with the sauce.

  • Season with salt and pepper to taste. Cook for an additional 2-3 minutes, stirring occasionally.

  1. Serve:

  • Remove from heat and transfer to a serving dish.

  • Garnish with sesame seeds and sliced green onions, if desired.

  • Serve hot with a side of steamed rice or noodles.

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