Ingredients

This recipe is all about fresh, vibrant ingredients that come together to create a symphony of flavors and textures. Each component plays a crucial role in making this stir-fry both delicious and nutritious. Let’s break down what you’ll need:

Extra Firm Tofu (1 block, about 14-16 oz): The star protein of our dish! Extra firm tofu is key here as it holds its shape well during stir-frying and provides a satisfying chewiness. We’ll press it to remove excess water, ensuring it gets beautifully crispy.
Broccoli Florets (2 cups): Broccoli adds a wonderful crunch and a dose of vitamins and fiber. Choose fresh, vibrant green florets for the best flavor and texture.
Bell Peppers (2, any color): Bell peppers bring sweetness and color to the stir-fry. Use a mix of colors like red, yellow, and orange for visual appeal and a variety of nutrients. They also offer a satisfying crisp-tender bite.
Carrots (2 medium): Carrots add sweetness and a lovely orange hue. Slice them thinly or julienne them for even cooking and a delicate texture. They are also packed with beta-carotene, an antioxidant.
Snow Peas (1 cup): Snow peas provide a delicate sweetness and a delightful snap. Look for bright green, firm pods. They cook quickly and add a touch of elegance to the dish.
Onion (1 medium): Yellow or white onion forms the aromatic base of our stir-fry. It adds a savory depth of flavor that complements the other vegetables.
Garlic (3-4 cloves): Fresh garlic is essential for that pungent, savory kick we love in stir-fries. Mince it finely to release its full flavor.
Ginger (1 tablespoon, fresh): Fresh ginger adds warmth, spice, and a touch of zing. Grate or mince it finely for even distribution of flavor.
Soy Sauce (1/4 cup, low sodium preferred): Soy sauce provides the umami base for our stir-fry sauce. Low sodium is recommended to control the saltiness.
Sesame Oil (2 tablespoons): Sesame oil adds a rich, nutty aroma and flavor that is characteristic of stir-fries. Use toasted sesame oil for the best flavor.
Rice Vinegar (2 tablespoons): Rice vinegar provides a touch of acidity that balances the sweetness and saltiness of the sauce. It brightens up the overall flavor profile.
Maple Syrup (1 tablespoon, or honey/agave): A touch of sweetness is crucial to balance the savory and acidic notes. Maple syrup is a great vegan option, but honey or agave can also be used.
Cornstarch (1 tablespoon): Cornstarch is the secret to a perfectly thickened stir-fry sauce. It creates a glossy, luscious coating that clings to the vegetables and tofu.
Water (2 tablespoons): Water helps to thin out the sauce and ensure it coats everything evenly.
Red Pepper Flakes (1/2 teaspoon, optional): For a touch of heat, red pepper flakes add a pleasant warmth. Adjust the amount to your spice preference or omit if you prefer a milder flavor.
Vegetable Oil (for stir-frying): A neutral oil with a high smoke point, like vegetable oil, canola oil, or peanut oil, is ideal for stir-frying.
Cooked Rice or Noodles (for serving): Serve your stir-fry over your favorite cooked rice (brown rice, white rice, jasmine rice) or noodles (egg noodles, rice noodles, ramen noodles) for a complete and satisfying meal.
Sesame Seeds and Chopped Green Onions (for garnish, optional): Sesame seeds add a nutty crunch and visual appeal, while chopped green onions provide a fresh, mild oniony flavor and a pop of color.

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Instructions

Creating this flavorful and satisfying veggie vegetarian stir-fry with tofu is easier than you might think! Just follow these step-by-step instructions for a perfect dish every time:

Step 1: Prepare the Tofu

Press the Tofu: Remove the tofu from its packaging and drain off any excess water. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place something heavy on top of the tofu (like a plate with cans or books) and press for at least 30 minutes to remove excess water. This step is crucial for achieving crispy tofu. The drier the tofu, the better it will brown and absorb flavors.
Cube the Tofu: Once pressed, cut the tofu into bite-sized cubes, about 1-inch in size. Uniform cubes will cook more evenly.

Step 2: Prepare the Vegetables

Wash and Chop Vegetables: While the tofu is pressing, wash all your vegetables thoroughly. Chop the broccoli into florets, slice the bell peppers into strips, peel and slice the carrots thinly (or julienne), trim the snow peas, chop the onion, mince the garlic, and grate or mince the fresh ginger. Having all your vegetables prepped and ready to go before you start stir-frying is essential for a smooth and efficient cooking process. This is called “mise en place” and makes stir-frying much less stressful.

Step 3: Make the Stir-Fry Sauce

Whisk the Sauce Ingredients: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup (or honey/agave), cornstarch, water, and red pepper flakes (if using). Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside. Having the sauce ready to pour in at the right moment will ensure a quick and even coating of the stir-fry.

Step 4: Stir-Fry the Tofu

Heat the Wok or Skillet: Heat a large wok or a large skillet over medium-high heat. Add about 2 tablespoons of vegetable oil. Make sure the wok or skillet is nice and hot before adding the tofu. This is key for getting a good sear and preventing sticking.
Stir-Fry the Tofu: Once the oil is hot, add the cubed tofu to the wok or skillet in a single layer. Avoid overcrowding the pan, as this will steam the tofu instead of searing it. If necessary, cook the tofu in batches. Stir-fry the tofu for about 5-7 minutes, turning occasionally, until it is golden brown and crispy on all sides. Crispy tofu adds a wonderful texture to the stir-fry.
Remove Tofu and Set Aside: Once the tofu is crispy, remove it from the wok or skillet and set aside on a plate.

Step 5: Stir-Fry the Vegetables

Add Aromatics: Add another tablespoon of vegetable oil to the wok or skillet, if needed. Add the chopped onion and stir-fry for 2-3 minutes until softened and fragrant.
Add Garlic and Ginger: Add the minced garlic and ginger to the wok and stir-fry for another minute until fragrant. Be careful not to burn the garlic and ginger, as they can become bitter.
Add Harder Vegetables: Add the carrots and broccoli florets to the wok and stir-fry for 3-4 minutes, until they are slightly tender-crisp. Start with the harder vegetables as they take longer to cook.
Add Softer Vegetables: Add the bell pepper strips and snow peas to the wok and stir-fry for another 2-3 minutes, until they are tender-crisp and vibrant in color. You want the vegetables to retain some of their crunch, so don’t overcook them.

Step 6: Combine and Finish

Pour in the Sauce: Pour the prepared stir-fry sauce over the vegetables in the wok or skillet. Stir quickly and continuously to coat all the vegetables evenly with the sauce.
Bring to a Simmer and Thicken: Bring the sauce to a simmer and cook for 1-2 minutes, or until the sauce has thickened and become glossy. The cornstarch in the sauce will activate and create a beautiful, thick coating.
Add Back the Tofu: Add the crispy tofu back into the wok or skillet and gently stir to combine it with the vegetables and sauce. Heat through for another minute.

Step 7: Serve and Garnish

Serve Hot: Serve the veggie vegetarian stir-fry with tofu immediately over cooked rice or noodles.
Garnish (Optional): Garnish with sesame seeds and chopped green onions, if desired, for added flavor, texture, and visual appeal.

Enjoy your delicious and healthy Veggie Vegetarian Stir-Fry with Tofu! This dish is packed with flavor, nutrients, and satisfying textures.

Nutrition

Serving Size: one normal portion
Calories: 450
Fiber: 7 grams
Protein: 20 grams