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Veggie stir-fries are a delightful way to pack a variety of nutrients into one vibrant dish. Bursting with colors and flavors, this colorful crunchy veggie stir-fry not only pleases the palate but also supports a healthy lifestyle. By incorporating a rainbow of vegetables, you can enjoy an array of vitamins and minerals that are essential for overall well-being.

Simple Veggie Stir-Fry with Tofu

Discover the vibrant world of veggie stir-fries with this Colorful Crunchy Veggie Stir-Fry with Tofu. Packed with an array of fresh vegetables and plant-based protein, this dish is both delicious and nutritious. In just 30 minutes, you can create a meal bursting with flavor and color, perfect for any occasion. Ideal for vegetarians or anyone seeking a healthy option, this easy recipe is sure to impress your taste buds while supporting your well-being.
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Ingredients
  

1 block (14 oz) firm tofu, drained and pressed

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon cornstarch

2 tablespoons vegetable oil (for frying)

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 medium zucchini, sliced into half-moons

2 cups broccoli florets

1 cup sugar snap peas

3 cloves garlic, minced

1-inch piece ginger, grated or minced

2 tablespoons sesame oil

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame seeds, for garnish

2 green onions, thinly sliced, for garnish

Instructions
 

Prep the Tofu: Start by cutting the pressed tofu into bite-sized cubes. In a bowl, toss the tofu cubes with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch until well-coated. This will help the tofu to achieve a nice crispy texture when fried.

    Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the tofu cubes and fry until golden brown and crispy on all sides, about 7-10 minutes. Remove the tofu from the skillet and set aside on a plate lined with paper towels.

      Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Once heated, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then, toss in the sliced bell peppers, zucchini, broccoli, and sugar snap peas. Cook for 5-7 minutes or until the vegetables are tender-crisp.

        Combine: Return the fried tofu to the skillet with the vegetables. In a small bowl, mix together the sesame oil, low-sodium soy sauce, and rice vinegar. Pour this sauce over the tofu and vegetables, tossing everything together until well combined and heated through, about 2-3 minutes.

          Serve: Remove the stir-fry from heat, and transfer to serving plates. Garnish with sesame seeds and sliced green onions.

            Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings