Description
Easy Tofu Veggie Ginger Stir-Fry with Bold, Flavor-Packed Punch
Ingredients
Scale
- 14 oz Firm tofu (pressed and cubed)
- 1 tbsp Fresh ginger (freshly grated)
- 2 cloves Garlic (minced)
- 3 tbsp Soy sauce
- 1 cup Bell peppers (sliced thin)
- 1 cup Broccoli florets
- 1 cup Carrots (julienned)
- 1 cup Snap peas (snapped in half)
- 1 tbsp Sesame oil (toasted)
- 2 tbsp Green onions (sliced thin)
- 1 tsp Red pepper flakes (optional)
Instructions
- Wrap tofu block in paper towels; place a heavy pan on top for 15 minutes to remove excess moisture for crispier cubes.
- Slice pressed tofu into 1-inch pieces for even cooking and easy flipping. Set aside on a plate ready for searing.
- Warm 1 tablespoon sesame oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
- Add cubes into the pan; cook 3–4 minutes per side until golden brown and crisp. Transfer to a plate and set aside.
- In the same pan, add grated ginger and minced garlic; cook 30 seconds until fragrant and golden, stirring constantly.
- Toss in bell peppers, broccoli, carrots, and snap peas; cook 4–5 minutes until veggies are bright, tender-crisp, and vibrant.
- Whisk together soy sauce, a splash of water, and red pepper flakes in a small bowl until well combined.
- Return tofu to the pan; pour sauce over the stir-fry. Toss gently for 1–2 minutes until everything is coated and glossy.
- Sprinkle sliced green onions (and sesame seeds, if using) on top. Serve hot with steamed rice or noodles for a complete meal.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 0 mg