Tofu and Vegetable Stir-Fry

Say hello to Tofu and Vegetable Stir-Fry, a meal that’s as delicious as it is wholesome. Imagine biting into soft tofu and crunchy vegetables all wrapped in a savory sauce. Yum! In the next few minutes, I’ll guide you through every step to make this dish at home. Are you ready to impress your taste buds? Let’s dive in!

Ingredients for Tofu and Vegetable Stir-Fry

Grab these ingredients, and let’s cook a fantastic Tofu and Vegetable Stir-Fry! Measurements? I’ve got both imperial and metric covered!

For the Stir-Fry:

• Tofu, about a 7 oz package (200g), cubed
• A cup of broccoli (150g), just the florets
• 2 medium carrots (120g), sliced thin
• 1 medium bell pepper (150g), in lovely thin slices
• A handful of snow peas, roughly a cup (100g)
• A couple of garlic cloves (6g), minced
• A good chunk of ginger, about a tablespoon (15g), minced
• 2 tablespoons of soy sauce (30ml)
• A drizzle of sesame oil, about 2 teaspoons (10ml)
• 1 tablespoon of vegetable oil (15ml) to get things sizzling

For the Sauce:

• A little cornstarch, 1 teaspoon (5g)
• 2 tablespoons of water (30ml)
• 2 tablespoons of soy sauce (30ml)
• A tablespoon of brown sugar (15g), for that sweet touch
• A dash of sesame oil, around 1 teaspoon (5ml)

Time Required:

• Getting everything ready: 15 minutes
• Cooking time: 15 minutes
• All together now: 30 minutes

Serves 2

Nutritional Facts per Serving

• Calories: 380 (not that we’re counting!)
• Protein: 26g (to keep you going)
• Fat: 16g (the good kind)
• Carbohydrates: 32g (for energy)
• Fiber: 8g (keeping things moving)
• Sugars: 10g (just a touch)

Instructions

1. Let’s Start with the Tofu and Veggies: Drain that tofu, chop it up, and get those veggies ready. This is going to be good!
2. Sauce Time: Mix the cornstarch, water, soy sauce, brown sugar, and sesame oil in a bowl. Put it aside; we’ll need it soon.
3. Get that Tofu Crispy: Heat up the vegetable oil, toss in the tofu cubes, and fry ’em up till they’re golden. Save them for later.
4. Veggies’ Turn: Same pan, sesame oil, garlic, ginger, and all those colorful vegetables. Stir-fry them until they’re just right.
5. Mix it All Together: Tofu, meet veggies. Veggies, meet sauce. Cook for a bit until it’s just perfect.
6. Dish it Out: Hot and tasty Tofu and Vegetable Stir-Fry, right on your plate.

Tips

1. Squeeze out that tofu; nobody likes it soggy.
2. Uniform veggies are happy veggies.
3. Want a kick? Add some chili to your Tofu and Vegetable Stir-Fry.
4. Fresh is best, trust me on this one.

Suggestions on How to Serve and Eat

• Over rice or noodles, this Tofu and Vegetable Stir-Fry shines.
• A sprinkle of sesame seeds or scallions? Yes, please!
• Make it a meal with a side of salad or soup.

And there it is, your roadmap to a fantastic Tofu and Vegetable Stir-Fry, brought to you by AH7. From my kitchen to yours, enjoy every bite and share the love! Happy cooking, friends!

TOFU AND VEGETABLE STIR-FRY

5 from 4 votes

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Course: Main Course

Keyword: Appetizer, fried food, healthy, healthy food, healthy snacks, roasted vegetables, tofu

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

TOFU AND VEGETABLE STIR-FRY

Amount per Serving

Calories

380

% Daily Value*

Fat

 

16

g

25

%

Carbohydrates

 

32

g

11

%

Fiber

 

8

g

33

%

Sugar

 

10

g

11

%

Protein

 

26

g

52

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

INGREDIENTS

• Grab these ingredients and let’s cook a fantastic Tofu and Vegetable Stir-Fry! Measurements? I’ve got both imperial and metric covered!

FOR THE STIR-FRY:

• Tofu about a 7 oz package (200g), cubed
• A cup of broccoli 150g, just the florets
• 2 medium carrots 120g, sliced thin
• 1 medium bell pepper 150g, in lovely thin slices
• A handful of snow peas roughly a cup (100g)
• A couple of garlic cloves 6g, minced
• A good chunk of ginger about a tablespoon (15g), minced
• 2 tablespoons of soy sauce 30ml
• A drizzle of sesame oil about 2 teaspoons (10ml)
• 1 tablespoon of vegetable oil 15ml to get things sizzling

FOR THE SAUCE:

• A little cornstarch 1 teaspoon (5g)
• 2 tablespoons of water 30ml
• 2 tablespoons of soy sauce 30ml
• A tablespoon of brown sugar 15g, for that sweet touch
• A dash of sesame oil around 1 teaspoon (5ml)

Instructions

INSTRUCTIONS

• Let’s Start with the Tofu and Veggies: Drain that tofu, chop it up, and get those veggies ready. This is going to be good!
• Sauce Time: Mix the cornstarch, water, soy sauce, brown sugar, and sesame oil in a bowl. Put it aside; we’ll need it soon.
• Get that Tofu Crispy: Heat up the vegetable oil, toss in the tofu cubes, and fry ’em up till they’re golden. Save them for later.
• Veggies’ Turn: Same pan, sesame oil, garlic, ginger, and all those colorful vegetables. Stir-fry them until they’re just right.
• Mix it All Together: Tofu, meet veggies. Veggies, meet sauce. Cook for a bit until it’s just perfect.
• Dish it Out: Hot and tasty Tofu and Vegetable Stir-Fry, right on your plate.

Notes

TIPS
Squeeze out that tofu; nobody likes it soggy.
Uniform veggies are happy veggies.
Want a kick? Add some chili to your Tofu and Vegetable Stir-Fry.
Fresh is best, trust me on this one.