Made with AI
Vegetable Stir-Fry with Tofu
30 min Medium
Ingredients
4 Servings
- firm tofu, cubed1 block
- broccoli florets2 cups
- red bell pepper, sliced1 whole
- yellow bell pepper, sliced1 whole
- zucchini, sliced1 whole
- soy sauce2 tbsp
- sesame oil1 tbsp
- ginger, grated1 tbsp
- garlic, minced2 cloves
- cornstarch1 tbsp
- water2 tbsp
Instructions
- 1
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15-20 minutes. Then cut the tofu into 1-inch cubes.
- 2
In a small bowl, create a slurry by mixing the cornstarch with 2 tablespoons of water. Set aside.
- 3
Heat the sesame oil in a large wok or frying pan over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove the tofu from the pan and set aside.
- 4
In the same pan, add a little more oil if needed, and sauté the garlic and ginger for about 30 seconds or until fragrant.
- 5
Add the broccoli florets, red and yellow bell peppers, and zucchini to the pan. Stir-fry for about 5 minutes or until the vegetables are tender-crisp.
- 6
Return the tofu to the pan with the vegetables. Pour in the soy sauce and the cornstarch slurry. Stir well to combine and cook for another 2-3 minutes, or until the sauce has thickened and everything is heated through.
- 7
Serve the vegetable stir-fry with tofu hot, optionally over rice or noodles.
