Veggie Stir-Fry with Tofu

[Tim_05]

Hey there, food lovers! Today, I'm thrilled to share one of my all-time favorite recipes: Veggie Stir-Fry with Tofu. This dish is a veggie-packed sensation that's bursting with flavor and goodness.

Ingredients​

Sauce​

• 1/4 cup reduced-sodium soy sauce, or gluten-free soy sauce
• 1/4 cup reduced-sodium vegetable broth
• 1 tablespoon honey, or brown sugar for vegan

Stir Fry​

• 16 ounces super firm tofu, drained, pressed
• 1 tablespoon reduced-sodium soy sauce, or gluten-free soy sauce
• 2 tablespoons cornstarch or arrowroot powder
• 1 tablespoons neutral oil, such as grapeseed or canola
• 1 tablespoon sesame oil
• 1 red bell pepper, diced 1/2 inch
• 1 small bunch of broccolini, chopped 1-inch
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tbsp sesame seeds, toasted

Instructions​

• In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
• Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
• Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
• In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
• Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
• Remove tofu and set aside.
• To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
• Add the garlic and ginger and cook 30 to 60 seconds.
• Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
• Top with sesame seeds.

 

[hoyeon]

Hey there, food lovers! Today, I'm thrilled to share one of my all-time favorite recipes: Veggie Stir-Fry with Tofu. This dish is a veggie-packed sensation that's bursting with flavor and goodness.

View attachment 1677

Ingredients​

Sauce​

• 1/4 cup reduced-sodium soy sauce, or gluten-free soy sauce
• 1/4 cup reduced-sodium vegetable broth
• 1 tablespoon honey, or brown sugar for vegan

Stir Fry​

• 16 ounces super firm tofu, drained, pressed
• 1 tablespoon reduced-sodium soy sauce, or gluten-free soy sauce
• 2 tablespoons cornstarch or arrowroot powder
• 1 tablespoons neutral oil, such as grapeseed or canola
• 1 tablespoon sesame oil
• 1 red bell pepper, diced 1/2 inch
• 1 small bunch of broccolini, chopped 1-inch
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tbsp sesame seeds, toasted

Instructions​

• In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
• Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
• Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
• In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
• Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
• Remove tofu and set aside.
• To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
• Add the garlic and ginger and cook 30 to 60 seconds.
• Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
• Top with sesame seeds.

I think starting with a variety of colorful vegetables like bell peppers, broccoli, carrots, and snap peas adds both flavor and visual appeal to the stir-fry . Though, you can use any veggies you have on hand.

 

[Horton]

Hey there, food lovers! Today, I'm thrilled to share one of my all-time favorite recipes: Veggie Stir-Fry with Tofu. This dish is a veggie-packed sensation that's bursting with flavor and goodness.

View attachment 1677

Ingredients​

Sauce​

• 1/4 cup reduced-sodium soy sauce, or gluten-free soy sauce
• 1/4 cup reduced-sodium vegetable broth
• 1 tablespoon honey, or brown sugar for vegan

Stir Fry​

• 16 ounces super firm tofu, drained, pressed
• 1 tablespoon reduced-sodium soy sauce, or gluten-free soy sauce
• 2 tablespoons cornstarch or arrowroot powder
• 1 tablespoons neutral oil, such as grapeseed or canola
• 1 tablespoon sesame oil
• 1 red bell pepper, diced 1/2 inch
• 1 small bunch of broccolini, chopped 1-inch
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tbsp sesame seeds, toasted

Instructions​

• In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
• Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
• Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
• In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
• Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
• Remove tofu and set aside.
• To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
• Add the garlic and ginger and cook 30 to 60 seconds.
• Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
• Top with sesame seeds.

It sounds like a delicious and nutritious dish, perfect for enjoying a flavorful combination of vegetables and tofu. Can't wait to stir-fry up some veggies and tofu for a healthy and satisfying meal. Thanks for sharing the Veggie Stir-Fry with Tofu recipe!