why make this recipe
Easy Tofu Veggie Ginger Stir-Fry is a great choice for anyone looking to enjoy a healthy and delicious meal. This dish is packed with colorful vegetables and protein-rich tofu, making it both nutritious and filling. The fresh ginger adds a delightful zing, while the soy sauce gives it an umami kick. Plus, it’s quick to prepare, making it perfect for busy weeknights or an easy lunch!
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. 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. 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
Easy Tofu Veggie Ginger Stir-Fry is best served hot over rice or noodles. You can also enjoy it on its own for a lighter option. Garnish with extra green onions or sesame seeds if you like for added flavor and crunch.
how to store Easy Tofu Veggie Ginger Stir-Fry
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to three days. When ready to eat, reheat in a pan over low heat or in the microwave until warmed through.
tips to make Easy Tofu Veggie Ginger Stir-Fry
- Make sure to press the tofu well to eliminate excess moisture, which helps it brown better.
- Feel free to customize the veggies based on what you have on hand. Zucchini, mushrooms, or spinach work well too!
- For an extra kick, add more red pepper flakes or a drizzle of sriracha.
variation
For a different flavor profile, try adding a splash of lime juice or some chopped peanuts for crunch. You can also swap out the tofu for chicken or shrimp if desired.
FAQs
Can I use frozen vegetables?
Yes, you can use frozen vegetables, but be sure to thaw and drain them before adding to the stir-fry to avoid excess moisture.
Is this dish vegan?
Yes, Easy Tofu Veggie Ginger Stir-Fry is completely vegan, making it a great choice for plant-based diets.
How can I make this dish gluten-free?
Substitute the soy sauce with a gluten-free soy sauce or tamari to make it gluten-free.
Easy Tofu Veggie Ginger Stir-Fry
Ingredients
Method
- Start by pressing the tofu to remove excess moisture. 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. 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.