Veggie Stir-Fry with Tofu

🥢 Veggie Stir-Fry with Tofu (Quick & Flavor-Packed)

Ingredients

• 200–250 g firm tofu, pressed & cubed

• 2 tbsp oil (sesame or neutral)

• 1 bell pepper, sliced

• 1 carrot, julienned

• 1 cup broccoli florets

• 1 cup mushrooms, sliced

• 2 cloves garlic, minced

• 1 tsp grated ginger

Stir-Fry Sauce

• 2 tbsp soy sauce or tamari

• 1 tbsp hoisin sauce

• 1 tsp rice vinegar or lemon juice

• 1 tsp maple syrup or sugar

• 1 tsp cornstarch + 2 tbsp water (optional, for gloss)

Instructions

1. Crisp the tofu: Heat 1 tbsp oil in a hot pan/wok. Add tofu and cook until golden on all sides. Remove and set aside.

2. Veggies: Add remaining oil. Stir-fry garlic and ginger for 30 seconds. Add veggies (hard first—carrot, broccoli—then mushrooms, pepper). Cook 3–4 minutes, crisp-tender.

3. Sauce it: Mix sauce ingredients, pour into pan, stir until slightly thickened.

4. Finish: Return tofu, toss to coat, cook 1–2 minutes.

5. Serve: Over rice, noodles, or on its own.

Quick upgrades

• 🌶️ Spicy: add chili paste or flakes

• 🥜 Nutty: swirl in 1 tbsp peanut butter

• 🥬 Extra greens: toss in spinach or bok choy at the end

• 🍋 Fresh pop: finish with lime