TOFU AND VEGETABLE STIR-FRY

TOFU AND VEGETABLE STIR-FRY

5 from 4 votes

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 people

Course: Main Course

Calories: 380

Ingredients Method Notes

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)

Method

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.