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- Tofu and Vegetables - 1 block firm tofu, drained and pressed - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 1 cup sugar snap peas, trimmed - 1 medium carrot, julienned - 3 cloves garlic, minced - 1-inch piece ginger, grated - Sauces and Seasonings - 1 tablespoon cornstarch - 2 tablespoons sesame oil - 3 tablespoons soy sauce - 1 tablespoon maple syrup or honey - 1 tablespoon rice vinegar - 1 teaspoon sriracha (optional, for heat) - Sesame Seeds - Chopped green onions In this dish, I focus on fresh and colorful veggies, along with firm tofu. Tofu gives the stir-fry protein, while the vegetables add crunch and flavor. I like to use a mix of bell peppers, broccoli, and snap peas. This adds both color and texture to the meal. For sauces and seasonings, I often go with soy sauce for saltiness. Maple syrup or honey adds a bit of sweetness, which balances the salty flavor. Sesame oil gives a nutty taste that enhances the dish. If you want some heat, add sriracha. Don't skip the garnishes! Toasted sesame seeds and green onions make the dish look nice and taste even better. They add a fun crunch and fresh flavor. You can find the Full Recipe to make this delicious vegetable stir-fry with tofu. Enjoy cooking! Start by cutting the pressed tofu into bite-sized cubes. This size helps the tofu cook evenly. Then, toss the tofu cubes in cornstarch. Make sure each piece gets a nice coating. This helps create a crispy texture when you cook it. Next, heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer. Cook the tofu until it turns golden brown and crispy on all sides, about 8-10 minutes. Once crispy, remove the tofu from the skillet and set it aside. In the same skillet, add the remaining sesame oil. Once hot, add the minced garlic and grated ginger. Sauté them for about 30 seconds until they smell great. Now, add the sliced bell peppers, broccoli florets, sugar snap peas, and julienned carrots to the skillet. Stir-fry these colorful veggies for about 4-5 minutes. You want them to be bright and slightly tender but still crisp. In a small bowl, mix together soy sauce, maple syrup or honey, rice vinegar, and sriracha if you want some heat. Pour this sauce over the stir-fried veggies. Finally, return the crispy tofu to the skillet. Gently toss everything together, making sure the tofu and vegetables are well coated with the sauce. Cook for another 2-3 minutes. Remove from heat and let it rest for a minute before serving. You can find the full recipe for this dish in the main article. Enjoy your colorful and tasty meal! To make crispy tofu, start by pressing it well. Remove excess water by placing a heavy object on it. After pressing, cut the tofu into cubes. Next, coat each cube with cornstarch. This helps create a crispy outer layer. When you fry the tofu, use hot sesame oil. Cook it until golden brown, about 8-10 minutes. This method gives you that wonderful crunch. Choosing the right vegetables makes a big difference in your stir-fry. I love using seasonal produce for the best flavor. Bell peppers, broccoli, and snap peas are my favorites. They add color and crunch. You can also try carrots, zucchini, or even mushrooms. Mix a variety of colors for a fun look. Each vegetable cooks at its own pace. Keep them crisp by not overcooking. Sauces can change the whole dish. Start with soy sauce for a savory base. Then, add maple syrup or honey for sweetness. Rice vinegar brings a tangy note. If you like it spicy, add sriracha. You can adjust these amounts to match your taste. Experiment until you find your perfect mix. For a richer flavor, try garlic or ginger in the sauce. This will take your stir-fry to the next level. Remember, every ingredient counts for a great meal! For the full recipe, check out the Rainbow Vegetable Stir-Fry with Tofu 🥦. {{image_2}} If you want to change up the protein, try tempeh or chickpeas. Tempeh has a nutty taste and a firm texture. It soaks up flavors well. Simply cut it into cubes like tofu and cook it the same way. Chickpeas add a nice bite and are great for a quick meal. Use canned chickpeas for ease; just rinse and add them to your stir-fry. Both options offer a great protein boost and work well with the sauce. You can use different vegetables based on what you have. Seasonal and local veggies add freshness and flavor. In fall, use Brussels sprouts or squash. In summer, add zucchini or eggplant. Feel free to mix and match what you enjoy. Just remember to cut them into similar sizes for even cooking. This way, your stir-fry stays colorful and vibrant. Want to kick up the heat? Add more sriracha or some chili flakes. For a sweeter touch, include pineapple chunks or extra maple syrup. Sweet and spicy flavors blend nicely. You can also try adding a dash of hoisin sauce for extra depth. These little tweaks can make your stir-fry unique every time you cook it. Store your vegetable stir-fry with tofu in a sealed container. Let it cool to room temperature first. Place it in the fridge within two hours of cooking. This keeps it fresh and safe to eat. It will stay good for up to three days. You can reheat your stir-fry in two ways: the microwave or stovetop. For the microwave, place your stir-fry in a bowl. Cover it with a damp paper towel. Heat it for about one to two minutes. Stir halfway to heat evenly. If using the stovetop, put the stir-fry in a pan over medium heat. Add a splash of water or oil to help steam it. Stir often until it's hot. To freeze your stir-fry, let it cool first. Use a freezer-safe container or bag. Remove as much air as possible. Label it with the date. It will last up to three months. When ready to eat, thaw it in the fridge overnight before reheating. This keeps the flavors and textures nice. Enjoy your meal later! For the full recipe, check out the Rainbow Vegetable Stir-Fry with Tofu. Yes, you can prepare this stir-fry in advance. Here’s how: - Cook the tofu and vegetables as directed but stop before adding the sauce. - Cool the stir-fry completely before storing it in an airtight container. - Refrigerate for up to three days. - When ready to eat, reheat in a pan and add the sauce. This helps keep the flavors fresh! Tofu can become soggy if not handled well. Here are some tips: - Use firm tofu; it holds its shape better. - Press the tofu to remove excess water before cooking. - Coat the tofu in cornstarch to create a crispy layer. - Cook in hot oil until golden brown. This gives it a nice crunch! You can pair this stir-fry with many sides: - Serve over rice or quinoa for a filling meal. - Add noodles for a fun twist. - Top with nuts for added crunch and flavor. - Serve with a side salad for extra veggies. Each option adds a new layer of taste to your meal! For a complete guide, check out the Full Recipe. In this post, I covered key ingredients, cooking steps, and helpful tips for making a tasty stir-fry. You learned how to prepare crispy tofu, stir-fry veggies, and customize flavors. Remember to choose fresh ingredients for the best taste. Feel free to swap proteins or veggies based on what you love. With these steps, you can enjoy a delicious dish any time. Cooking stir-fry is easy and fun, so get creative and make it your own!

Vegetable Stir-Fry with Tofu

Experience a burst of colors and flavors with this delicious Rainbow Vegetable Stir-Fry with Tofu! Perfect for a quick dinner, this dish features crispy tofu and fresh vegetables all tossed in a savory sauce. It's easy to prepare and full of nutrients, making it both healthy and satisfying.
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Ingredients
  

1 block firm tofu, drained and pressed

1 tablespoon cornstarch

2 tablespoons sesame oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 cup sugar snap peas, trimmed

1 medium carrot, julienned

3 cloves garlic, minced

1-inch piece ginger, grated

3 tablespoons soy sauce

1 tablespoon maple syrup or honey

1 tablespoon rice vinegar

1 teaspoon sriracha (optional, for heat)

Sesame seeds for garnish

Chopped green onions for garnish

Instructions
 

Start by cutting the pressed tofu into bite-sized cubes. Toss the tofu cubes in cornstarch until evenly coated.

    Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Add the tofu in a single layer and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

      In the same skillet, add remaining sesame oil. Once hot, add minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.

        Add the sliced bell peppers, broccoli florets, sugar snap peas, and julienned carrots to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are vibrant and slightly tender but still crisp.

          In a small bowl, mix together soy sauce, maple syrup (or honey), rice vinegar, and sriracha (if using). Pour this sauce over the stir-fried vegetables.

            Return the crispy tofu to the skillet and gently toss everything together, ensuring the tofu and vegetables are well coated with the sauce. Continue to cook for another 2-3 minutes.

              Remove from heat and let it rest for a minute before serving.

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

                  - Presentation Tips: Serve the stir-fry in a large bowl or individual plates, garnished with sesame seeds and freshly chopped green onions for a pop of color.