Vegetable & Tofu Stir-Fry

A quick and vibrant stir-fry featuring crispy tofu, an abundance of colorful vegetables, and a savory ginger-garlic sauce, served over fluffy brown rice.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 5
• Cuisine: Thai
• Difficulty: Easy
• Cost: $2.35/serving

Dietary

• Dairy-Free
• Egg-Free
• High-Fiber
• Nut-Free
• Pescatarian
• Vegetarian

Tags

• fresh
• healthy
• quick
• savory

Ingredients

• 1 extra-firm tofu (14 ounces, pressed and cubed)
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 tablespoon sesame oil
• 1 head broccoli (chopped into florets)
• 2 carrots (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 1 yellow onion (chopped)
• 2 clove garlic (minced)
• 1 piece fresh ginger (1 inch, grated)
• 0.25 cup soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon honey
• 0.5 teaspoon red pepper flakes
• 2 cup brown rice (uncooked)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Press the extra-firm tofu to remove excess water, then cut into 1-inch cubes. In a bowl, toss the tofu cubes with 1 tablespoon soy sauce and 1 tablespoon cornstarch until coated. Set aside.
2. In a separate small bowl, whisk together 1/4 cup soy sauce, rice vinegar, honey, and red pepper flakes (if using) for the sauce. Set aside.
3. Cook the brown rice according to package directions. Keep warm.
4. Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.
5. Add the remaining 1 tablespoon sesame oil to the skillet. Add the broccoli florets, carrots, red bell pepper, and yellow onion. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
6. Add the minced garlic and grated fresh ginger to the skillet. Stir-fry for 1 minute until fragrant.
7. Pour the prepared sauce over the vegetables, stirring to coat. Bring to a gentle simmer, allowing the sauce to thicken slightly. Return the cooked tofu to the skillet and toss everything together.
8. Serve the stir-fry immediately over the warm brown rice. Garnish with chopped fresh cilantro, if desired.

Notes

For extra crunch, sprinkle with toasted sesame seeds before serving. The sauce can be made ahead of time.

Nutrition (per serving)

• Calories: 490
• Protein: 19.5 g
• Carbohydrates: 65.8 g
• Fat: 17.5 g
• Fiber: 9.2 g
• Sodium: 890 mg
• Saturated Fat: 2.8 g
• Sugar: 12.1 g