Ingredients
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For the Stir-Fry Sauce:
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1/4 cup soy sauce (or tamari for gluten-free)
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2 tablespoons rice vinegar
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1 tablespoon maple syrup or agave nectar
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1 tablespoon cornstarch
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For the Stir-Fry:
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8 ounces (about 225g) firm tofu, cubed
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2 cups broccoli florets
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1 red bell pepper, sliced
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1 cup snap peas, trimmed
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1 carrot, thinly sliced
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2 cloves garlic, minced
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1 tablespoon ginger, minced
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2 tablespoons vegetable oil
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1 Cooked rice or noodles for serving
Directions
Enjoy this Quick and Easy Vegetarian Chinese Stir-Fry for a satisfying and flavorful meal that’s ready in minutes.
Feel free to add your favorite vegetables or adjust the level of spiciness with some chili sauce or red pepper flakes. You can also garnish with sesame seeds or chopped green onions for extra flavor.
Steps
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1
Done
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In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and cornstarch to make the stir-fry sauce. Set aside. |
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2
Done
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In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed tofu and cook until it turns golden brown on all sides, about 4-5 minutes. Remove the tofu from the skillet and set it aside. |
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3
Done
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In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and ginger, and sauté for about 30 seconds until fragrant. |
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4
Done
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Add the broccoli florets, red bell pepper slices, snap peas, and carrot slices to the skillet. Stir-fry the vegetables for 3-4 minutes until they start to become tender but remain crisp. |
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5
Done
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Return the cooked tofu to the skillet and pour the stir-fry sauce over the tofu and vegetables. |
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6
Done
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Stir everything together and cook for an additional 2-3 minutes until the sauce thickens and coats the ingredients. |
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7
Done
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Serve the Vegetarian Chinese Stir-Fry over cooked rice or noodles. |
