Stir-Fried Tofu with Vegetables
A vegan stir-fry featuring crispy tofu, crunchy vegetables, and a savory-sweet sauce for the perfect balance of texture and flavor.
Ingredients
- 200 g firm tofu pressed and cubed
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup or agave
- 1 clove garlic minced
- ½ teaspoon grated ginger
- ½ cup broccoli florets
- ½ cup bell peppers sliced
- ¼ cup snap peas
- ¼ cup carrots julienned
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Pat tofu dry and coat with cornstarch.
- Heat oil in wok over medium-high heat.
- Fry tofu until golden on all sides, about 6–7 minutes.
- Remove tofu and set aside.
- Add garlic and ginger to wok; sauté for 30 seconds.
- Toss in broccoli, peppers, peas, and carrots. Stir-fry 3–4 minutes.
- Mix soy sauce, rice vinegar, sesame oil, maple syrup, and water in a bowl.
- Pour sauce into wok; stir until vegetables are coated.
- Add tofu back, toss gently, and cook 2 minutes.
- Garnish with sesame seeds and serve hot over rice or noodles.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 20 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 28%
- Iron: 16%
- Calcium: 12%
- Vitamin A: 18%
- Magnesium: 8%
Additional Notes / Tips
- Swap veggies for whatever’s in the fridge — it’s chaos cuisine at its best.
- Add chili flakes for a spicy upgrade.
- Toss in cashews or sesame seeds for crunch.
- Serve over jasmine rice for takeout vibes, minus the delivery fee.
- Bonus: reheats perfectly for tomorrow’s “I totally meal-prepped” moment.