Tofu Veggie Stir-Fry Recipe
You need Tofu Veggie Stir-Fry Recipe magic on nights patience disappears completely.
Because takeout drains wallets faster than mascara during rom com marathons.
This vegetarian stir fry delivers crispy tofu, colorful vegetables, bold savory sauce.
Everything sizzles quickly, smells amazing, and tastes better than restaurant versions.
Grab that wok, channel goddess energy, and conquer dinner effortlessly tonight.
Tofu Veggie Stir-Fry Recipe
A fast vegetarian stir fry featuring golden tofu cubes, crisp vegetables, and a savory garlic soy glaze that coats every bite beautifully.
Ingredients
Method
- Pat 14 oz tofu dry and cut into bite sized cubes.
- Toss cubes with 2 tablespoons cornstarch until coated evenly.
- Heat 1 tablespoon olive oil in wok over medium high heat.
- Add tofu and cook 6 minutes, turning until golden on all sides.
- Remove tofu and set aside on plate.
- Add remaining olive oil to same wok.
- Add bell pepper, broccoli, snap peas, and carrot.
- Stir fry vegetables 4 minutes until crisp tender.
- Add garlic and ginger; cook 30 seconds.
- In bowl, whisk soy sauce, rice vinegar, maple syrup, sesame oil, and water.
- Return tofu to wok and pour sauce over mixture.
- Stir everything 2 minutes until glaze thickens and coats evenly.
- Sprinkle sesame seeds before serving if desired.
Notes
Nutritional Values (Per Serving)
Calories: 320Total Fat: 18g
Saturated Fat: 2.5g
Carbohydrates: 24g
Fiber: 5g
Protein: 18g Calcium: 25%
Iron: 20%
Vitamin C: 80%
Vitamin A: 35%
Magnesium: 15%
Additional Notes and Tips
- Press tofu at least 15 minutes for crisp texture.
- Add chili paste for extra heat.
- Serve over brown rice or noodles for heartier meal.
- Finish with fresh lime juice for bright flavor.
- Store leftovers refrigerated up to three days.
