Ingredients
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14 oz (400g) extra-firm tofu, cubed
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2 tbsp soy sauce (gluten-free if needed)
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1 tbsp rice vinegar
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1 tbsp sesame oil
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2 tsp cornstarch
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2 tbsp vegetable oil
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1 onion, sliced
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2 cloves garlic, minced
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 carrot, julienned
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1 cup broccoli florets
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1 cup snap peas or snow peas, ends trimmed
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2 cups cooked brown rice or quinoa
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1 Sesame seeds, for garnish (optional)
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1 Chopped green onions, for garnish (optional)
Directions
Enjoy the delightful flavors of China with this Vegan Chinese Tofu and Vegetable Stir-Fry. It’s a quick, healthy, and budget-friendly meal that will satisfy your Chinese cuisine cravings.
Feel free to adjust the choice of vegetables to your liking. You can also add a touch of chili sauce for some extra heat if you prefer a spicy stir-fry.
Steps
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1
Done
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In a bowl, combine the soy sauce, rice vinegar, sesame oil, and cornstarch. Stir until the cornstarch is fully dissolved to create the sauce. |
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2
Done
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In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook until it becomes golden brown on all sides, about 5-7 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 sliced onion and minced garlic. Sauté for 2-3 minutes until the onion softens. |
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4
Done
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Add the sliced red and yellow bell peppers, julienned carrot, broccoli florets, and snap peas to the skillet. Stir-fry for about 5 minutes or until the vegetables are tender-crisp. |
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5
Done
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Return the cooked tofu to the skillet and pour the sauce over the tofu and vegetables. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens. |
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6
Done
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Serve the tofu and vegetable stir-fry hot over cooked brown rice or quinoa. Garnish with sesame seeds and chopped green onions if desired. |
