why make this recipe
Easy Tofu Veggie Ginger Stir-Fry is a delightful dish that brings together vibrant colors, fresh flavors, and a healthy mix of ingredients. It’s a quick and simple recipe loaded with vegetables, making it a go-to for busy weeknights. Not only is it packed with nutrients, but it’s also plant-based, catering to vegans and vegetarians alike. Plus, the combination of ginger and garlic gives a fragrant aroma that will surely please your taste buds.
how to make Easy Tofu Veggie Ginger Stir-Fry
Ingredients:
- 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)
Directions:
- Start by pressing the tofu to remove excess moisture and cut it into cubes.
- Wash and prepare all vegetables: slice the bell peppers, julienne the carrots, and snap the snap peas in half.
- In a large pan or wok, heat the sesame oil over medium heat.
- Add the ginger and garlic, stirring for about a minute until fragrant.
- Toss in the cubed tofu and cook until it’s golden brown.
- Add the bell peppers, broccoli, carrots, and snap peas, and stir-fry for about 5-7 minutes until the veggies are tender yet still crisp.
- Pour in the soy sauce and mix well; if you like a little heat, sprinkle in red pepper flakes.
- Cook for another minute, then remove from heat and top with sliced green onions.
- Serve hot over a bed of rice or noodles.
how to serve Easy Tofu Veggie Ginger Stir-Fry
You can serve this stir-fry over steamed rice, quinoa, or noodles. It’s also delicious on its own as a light meal. To enhance the presentation, consider garnishing with extra green onions or sesame seeds.
how to store Easy Tofu Veggie Ginger Stir-Fry
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When reheating, use a skillet over medium heat for best results, adding a splash of water or broth to keep it moist.
tips to make Easy Tofu Veggie Ginger Stir-Fry
- Make sure to press the tofu well to get rid of excess moisture. This helps achieve a better texture.
- Feel free to add your favorite vegetables or substitute any of the listed ones based on what’s in season or available.
- For extra flavor, marinate the tofu in soy sauce for 30 minutes before cooking.
variation
You can easily make this stir-fry with other proteins, like tempeh or chickpeas, for a different taste. Additionally, you can switch the seasonal vegetables based on personal preference.
FAQs
1. Can I use frozen vegetables for this stir-fry?
Yes, frozen vegetables can be used! Just make sure to thaw and drain any excess water before adding them to the stir-fry.
2. How do I make this dish gluten-free?
To make it gluten-free, just substitute soy sauce with tamari, which is a gluten-free alternative.
3. Can I prepare the tofu in advance?
Absolutely! You can press and cube the tofu ahead of time and store it in the fridge. Just cook it on the day of serving.
Easy Tofu Veggie Ginger Stir-Fry
Ingredients
Method
- Press the tofu to remove excess moisture and cut it into cubes.
- Wash and prepare all vegetables: slice the bell peppers, julienne the carrots, and snap the snap peas in half.
- In a large pan or wok, heat the sesame oil over medium heat.
- Add the ginger and garlic, stirring for about a minute until fragrant.
- Toss in the cubed tofu and cook until it’s golden brown.
- Add the bell peppers, broccoli, carrots, and snap peas, and stir-fry for about 5-7 minutes until the veggies are tender yet still crisp.
- Pour in the soy sauce and mix well; if you like a little heat, sprinkle in red pepper flakes.
- Cook for another minute, then remove from heat and top with sliced green onions.
