Créé avec l’IA
House of Stripling Veggie Stir-Fry
25 min 106 kcal par portion Facile
Ingrédients
4 Portions
- firm tofu200 g
- broccoli florets100 g
- red bell pepper100 g
- snap peas80 g
- carrots60 g
- onion40 g
- soy sauce2 tbsp
- sesame oil1 tbsp
- garlic1 tsp
- ginger1 tsp
- chili flakes0,5 tsp
Instructions
- 1
Press the firm tofu to remove excess moisture, then cut it into bite-sized cubes.
- 2
Prepare the vegetables: cut the broccoli into small florets, slice the red bell pepper and carrots into thin strips, trim the snap peas, and thinly slice the onion.
- 3
In a large non-stick skillet or wok, heat the sesame oil over medium-high heat.
- 4
Add the tofu cubes and cook for 4-5 minutes, turning occasionally, until golden on all sides. Remove tofu from the pan and set aside.
- 5
In the same pan, add the onion, garlic, and ginger. Stir-fry for 1 minute until fragrant.
- 6
Add the broccoli, carrots, snap peas, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
- 7
Return the tofu to the pan. Add the soy sauce and chili flakes. Toss everything together and stir-fry for another 2 minutes to combine flavors.
- 8
Taste and adjust seasoning if needed. Serve hot, garnished with extra chili flakes if desired.
