Vegetable and Tofu Stir-Fry Recipe

Introduction

Gather around, food lovers! Today, I’m bringing you a recipe that’s not only a feast for the senses but also a delightful way to bond with family over a shared love for cooking. Our Vegetable and Tofu Stir-Fry is a perfect medley of crisp vegetables and succulent tofu, all tossed in a savory soy-ginger sauce. It’s quick, it’s colorful, and it’s overflowing with flavors that’ll make your taste buds dance while celebrating the spirit of creativity and togetherness this season.

Recipe Summary

Ingredients

• 1 block of firm tofu, cubed
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Sesame seeds and green onions for garnish
• Cooked rice or noodles, for serving

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add cubed tofu and cook until golden brown on all sides. Remove tofu from skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil.
4. Add minced garlic and ginger, sauté for about 1 minute until fragrant.
5. Add bell peppers, broccoli, snap peas, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
6. Return tofu to the skillet and pour in soy sauce, hoisin sauce, rice vinegar, and sesame oil. Stir well to combine.
7. Add the cornstarch mixture to the skillet and stir continuously until the sauce thickens.
8. Garnish with sesame seeds and green onions. Serve hot over cooked rice or noodles.

Helpful Tips

• For a milder flavor, substitute tamari for soy sauce if you prefer a gluten-free option.
• Mushrooms, zucchini, or baby corn can be added for more variety.
• Marinate the tofu in soy sauce and garlic for extra flavor before cooking.
• For a spicy kick, add a teaspoon of chili paste to the sauce.

Storage Instructions

Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Pairings

This Vegetable and Tofu Stir-Fry pairs beautifully with a side of steamed jasmine rice or tender rice noodles. For a refreshing drink, try a chilled green tea or a light, fruity white wine.

Conclusion

This Vegetable and Tofu Stir-Fry calls for moments shared in the kitchen, the joy of creating together, and savoring each bite. I can’t wait to see your beautiful creations! Share your meals with us using #ZynahzRecipes or tag Zynahz on Instagram. Don’t forget to leave your feedback on www.zynahz.com. Subscribe to our newsletter for the latest recipes, and follow us on social media for daily inspiration!