Description
A delicious stir-fry featuring extra-firm tofu and fresh vegetables, perfect for a quick and healthy meal.
Ingredients
Scale
- 14 ounces extra-firm tofu, pressed and cubed
- 8 ounces mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup snow peas, trimmed
- 1 large carrot, thinly sliced
- 3 scallions, sliced (divided)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons neutral oil for stir-frying
Instructions
- Cut tofu into cubes and press between paper towels to remove excess moisture.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high. Add tofu and cook for 6-8 minutes, turning to brown all sides, then set aside.
- Add remaining oil to the pan. Add mushrooms, bell pepper, carrot, and snow peas. Stir-fry for 3-5 minutes until crisp-tender.
- Add garlic, ginger, and most of the scallions (reserve some for garnish). Sauté for 1 minute until fragrant.
- In a small bowl, whisk soy sauce, rice vinegar, maple syrup (or sugar), cornstarch, water, sesame oil, and red pepper flakes if using.
- Pour the sauce into the pan, stirring until it thickens and coats the veggies.
- Return tofu to the pan, toss gently, and cook for 2 more minutes until everything is heated through and glossy.
- Taste and adjust seasoning as needed. Serve hot, garnished with the remaining scallions.
Notes
- For a spicier version, increase the amount of red pepper flakes.
- Serve over rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: tofu, stir-fry, vegetables, healthy, quick meal