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- 1 block firm tofu, drained and pressed - Assorted fresh vegetables: red bell pepper, broccoli, snap peas, carrot, and baby corn - Aromatics: garlic and ginger - 2 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and pepper to taste - Cooked rice or noodles When making a vegetable stir-fry with tofu, these ingredients give you great flavor and texture. The firm tofu provides a nice base. Pressing it helps remove moisture, allowing it to cook perfectly. Fresh vegetables add color and crunch. I love using red bell pepper, broccoli, snap peas, carrot, and baby corn. These veggies not only taste great but also look beautiful on the plate. For seasoning, soy sauce and sesame oil are key. They add depth to the dish. Salt and pepper bring everything together. You can adjust these to fit your taste. Lastly, serving the stir-fry over rice or noodles makes it a filling meal. The starch absorbs the sauce and complements the veggies well. Check out the Full Recipe for a detailed guide on how to prepare this delicious dish. First, cut the pressed tofu into bite-sized cubes. Pressing gets rid of extra water. This step helps the tofu soak up flavors. Next, pat it dry with a paper towel. This helps the cornstarch stick. Toss the tofu cubes in cornstarch until they are evenly coated. This coating gives the tofu a crispy texture when cooked. Now, heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil. When the oil is hot, add the tofu cubes. Fry them until they turn golden brown on all sides. This should take about 8 to 10 minutes. Once done, remove the tofu from the skillet and set it aside. In the same skillet, add a little more sesame oil if needed. Add minced garlic and grated ginger. Sauté these for about 30 seconds until they smell great. Then, add your sliced vegetables: red bell pepper, broccoli, snap peas, carrot, and baby corn. Stir-fry them for about 5 to 7 minutes. You want the veggies to be tender-crisp, not mushy. Now, return the cooked tofu to the skillet. Pour in 2 tablespoons of soy sauce. Toss everything together. Cook for another 2 to 3 minutes. This step heats everything through and melds the flavors. Finally, season with salt and pepper to taste. Before serving, sprinkle chopped green onions over the stir-fry for a fresh touch. For the full recipe, check back to see the ingredients list. Tofu can be tricky, but I have some great tips. Start by pressing the tofu. This removes extra water, making it crispy when you fry it. Wrap the tofu in a clean kitchen towel. Place a heavy object on top for about 15-30 minutes. After pressing, cut the tofu into bite-sized cubes. Toss these cubes with cornstarch. This helps them get the perfect crunch when you fry them. Frying tofu is all about the heat. Use a non-stick skillet or wok on medium-high heat. Add sesame oil and let it get hot. Once hot, add your coated tofu. Fry for 8-10 minutes until golden brown. Don’t rush this step, as it gives the tofu flavor and texture. Choosing fresh vegetables makes your stir-fry shine. Look for vibrant colors and firm textures. Red bell peppers should be crisp and shiny. Broccoli florets should be bright green, not wilted. Snap peas need to snap when you break them. For carrots, choose ones that feel firm and smooth. Mix and match your veggies for fun flavors. You can also add seasonal vegetables for variety. Just remember, the fresher the veggies, the better your stir-fry will taste! Stir-frying is all about speed and timing. Start with your aromatics: garlic and ginger. Sauté them first for about 30 seconds before adding your veggies. This releases their strong flavors. Cook your vegetables for about 5-7 minutes. You want them tender but still a bit crisp. Keep the heat high and stir often. This prevents burning and helps all the veggies cook evenly. When everything looks bright and colorful, it’s time to add back the tofu and soy sauce. Toss everything together and cook for just a few more minutes. These tips will help you create a perfect vegetable stir-fry with tofu every time. If you want to see the full recipe, check out the Full Recipe for more details! {{image_2}} If you want to change the protein in your stir-fry, tempeh is a great choice. Tempeh adds a nutty flavor and great texture. You can cube it just like tofu. Another option is seitan, which is made from wheat gluten. It has a chewy texture that many enjoy. Both tempeh and seitan soak up flavors well. Feel free to mix and match your veggies. You can use bell peppers, zucchini, or mushrooms based on what you like. Try spinach or kale for added greens. Each vegetable brings its own taste and crunch. The more colorful your stir-fry, the more fun it is to eat! Want to spice things up? Add red pepper flakes for heat or a splash of rice vinegar for tang. You can also try hoisin sauce for a sweet kick. Fresh herbs like basil or cilantro can add brightness too. Don't be afraid to experiment! Each addition can make your dish unique. For the full recipe, check out the detailed steps and ingredients above! To store leftover vegetable stir-fry, let it cool first. Use an airtight container. Place the stir-fry in the fridge. It stays fresh for about 3-4 days. When ready to eat, check for any off smells. If it smells fine, it's good to go! To reheat your stir-fry, use a skillet. Heat it on medium. Add a splash of water or oil to keep it moist. Stir often for even heating. This method keeps the veggies crisp and the tofu tender. You can also use the microwave. Place the stir-fry in a bowl and cover it with a damp paper towel. Heat for 1-2 minutes. To freeze your stir-fry, place it in a freezer-safe bag. Remove as much air as possible before sealing. This helps avoid freezer burn. The stir-fry can last up to 2-3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat in a skillet or microwave for the best results. For the complete preparation and cooking process, refer to the Full Recipe. Yes, you can use frozen vegetables for stir-fry. They save time and last longer. Frozen veggies often come pre-cut and ready to use. This can make cooking easier. However, they may lose some crunchiness. Fresh vegetables often taste better and offer more texture. If you use frozen, cook them briefly. Do not overcook, or they can become mushy. To enhance flavor, use fresh ingredients. Fresh garlic and ginger add depth. Try adding a splash of rice vinegar for tang. A squeeze of lime juice brightens the dish. Also, experiment with spices like red pepper flakes. If you like heat, add chili paste or sriracha. Consider garnishing with fresh herbs like cilantro or basil for extra zest. Vegetable stir-fry pairs well with many options. Serve it over fluffy rice or noodles for a filling meal. You can also have it with quinoa for a healthy twist. Adding some protein like grilled chicken or shrimp can enhance the dish. For a light option, serve it with a side salad. A simple cucumber salad complements the meal nicely. Vegetable stir-fry can be gluten-free. Just choose gluten-free soy sauce or tamari. Many brands offer gluten-free options. Always check the labels to be sure. You can also use coconut aminos as a soy sauce substitute. This option is naturally gluten-free and has a slightly sweeter taste. This vegetable stir-fry is simple and quick. You learned about using fresh tofu, veggies, and seasonings. Following the steps helps you fry tofu and sauté vegetables perfectly. Remember to customize your stir-fry with your favorite proteins and flavors. Proper storage keeps your leftovers fresh and tasty. With these tips, you can create delicious meals every time. Enjoy your cooking journey!

Vegetable Stir-Fry with Tofu

Discover how to make a delicious and colorful Vibrant Vegetable Stir-Fry with Tofu that's both healthy and satisfying. Easy to follow, this recipe features crispy tofu and fresh veggies, all tossed together in a savory sauce for a quick meal. Perfect over rice or noodles, it's a delightful dish ready in just 30 minutes. Click through to explore this recipe and bring vibrant flavors to your kitchen today!
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Ingredients
  

1 block firm tofu, drained and pressed

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon grated ginger

2 cloves garlic, minced

1 red bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

1 medium carrot, julienned

1 cup baby corn, sliced

3 green onions, chopped

2 tablespoons cornstarch

Salt and pepper to taste

Cooked rice or noodles, for serving

Instructions
 

Start by cutting the pressed tofu into bite-sized cubes. Pat dry with a paper towel, then toss with cornstarch until evenly coated.

    Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of sesame oil. Once hot, add the tofu cubes and fry until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

      In the same skillet, add a little more sesame oil if needed. Add minced garlic and grated ginger; sauté for about 30 seconds until fragrant.

        Add all the sliced vegetables: red bell pepper, broccoli, snap peas, carrot, and baby corn. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.

          Return the cooked tofu to the skillet and pour in the soy sauce. Toss everything together and cook for another 2-3 minutes until everything is heated through.

            Season with salt and pepper to taste. Sprinkle chopped green onions over the stir-fry before serving.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the stir-fry over a mound of fluffy rice or noodles, garnished with extra green onion slices and sesame seeds for a pop of flavor and color. Enjoy!