One Pot Vegetable and Tofu Stir-Fry
One Pot Vegetable and Tofu Stir-Fry
A simple and vibrant Vegetable and Tofu Stir-Fry packed with flavor from fresh vegetables, ginger, and soy sauce. Perfect for a healthy weeknight dinner.
Nutrition
Calories: 250cal
Carbohydrate: 20g
Protein: 15g
Fat: 12g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
4 Servings
Ingredients
- 2 tablespoons vegetable oil
- 14 ounces firm tofu, drained and cut into 1-inch cubes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 tablespoon sesame seeds
- 3 green onions, sliced
Instructions
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
- Using a non-stick skillet helps prevent the tofu from sticking and ensures even cooking.
- Add the tofu pieces to the skillet in a single layer. Cook until golden brown on all sides, about 10 minutes. Remove from skillet and set aside.
- Make sure to brown the tofu well. This enhances the texture and flavor.
- In the same skillet, add the remaining vegetable oil. Stir in the garlic and ginger, cooking just until fragrant, about 30 seconds.
- Add all the vegetables: red and yellow bell peppers, broccoli, sugar snap peas, and carrots. Stir-fry for about 5 minutes until vegetables are tender-crisp.
- In a small bowl, mix soy sauce, sesame oil, cornstarch, and water until smooth. Pour over the vegetables and toss well.
- Return the tofu to the skillet and gently mix with the vegetables and sauce. Cook for another 2 minutes until the sauce has thickened and everything is heated through.
- Sprinkle with sesame seeds and green onions before serving.