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Tofu Veggie Stir-Fry

Quick and healthy Tofu Veggie Stir-Fry perfect for busy weeknights. Ready in 30 mins. Packed with flavors and nutrients. Versatile and kid-friendly recipe.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block firm tofu pressed and cubed
  • 2 tbsp sesame oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup carrot sticks
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 3 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp honey or maple syrup for vegan option
  • 1 tsp rice vinegar
  • to taste salt and pepper
  • optional sesame seeds and green onions for garnish

Equipment

  • Large skillet or wok
  • Knife and cutting board
  • Bowl for mixing the sauce
  • Measuring spoons
  • Tofu press or paper towels and a heavy object

Method
 

  1. Press the tofu to remove excess water, cut into cubes, and set aside.
  2. Heat 1 tablespoon of sesame oil in a large skillet and fry the cubed tofu until golden brown, about 5-7 minutes, then set aside.
  3. In the same skillet, add another tablespoon of sesame oil and sauté diced onion, minced garlic, and ginger for 2-3 minutes.
  4. Add sliced bell peppers, broccoli, and carrot sticks, and sauté for 5-7 minutes until tender but crisp.
  5. In a small bowl, whisk together soy sauce, cornstarch, honey, and rice vinegar, then add to the sautéed vegetables and cook for 2-3 minutes until sauce thickens.
  6. Return the fried tofu to the skillet, toss to combine, and season with salt and pepper. Garnish if desired and serve hot.

Notes

This Tofu Veggie Stir-Fry is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months. Reheat gently to avoid overcooking the veggies.