Veggie Stir-Fry with Tofu (Serves 2–3)

Ingredients

Tofu

• 14 oz (400 g) extra-firm tofu

• 1 tbsp cornstarch

• 1 tbsp neutral oil (canola, vegetable, or avocado)

Vegetables (mix and match)

• 1 red bell pepper, sliced

• 1 cup broccoli florets

• 1 medium carrot, thinly sliced (diagonal looks nice)

• 1 cup snap peas or snow peas

• 1/2 medium onion, sliced

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated or minced

Stir-Fry Sauce

• 3 tbsp soy sauce or tamari

• 1 tbsp oyster sauce (or vegetarian oyster sauce)

• 1 tbsp rice vinegar

• 1 tbsp maple syrup or sugar

• 1/2 cup vegetable broth or water

• 1 tsp cornstarch (for thickening)

• Optional: 1/2–1 tsp chili garlic sauce or sriracha

For Serving

• Steamed jasmine rice, brown rice, or noodles

• Optional garnish: sliced green onions, toasted sesame seeds

Instructions

1. Prepare the Tofu

1. Drain tofu and press it for at least 15 minutes (wrap in a clean towel and place something heavy on top).

2. Cut into 1-inch cubes.

3. Toss tofu gently with 1 tbsp cornstarch until evenly coated.

4. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.

5. Add tofu in a single layer. Cook 2–3 minutes per side until golden and crisp.

6. Remove tofu from pan and set aside.

2. Make the Stir-Fry Sauce

In a small bowl, whisk together:

• Soy sauce

• Oyster sauce

• Rice vinegar

• Maple syrup

• Vegetable broth

• Cornstarch

• Chili sauce (if using)

Set aside.

3. Cook the Vegetables

1. In the same pan, add a small splash of oil if needed.

2. Add onion and carrot. Stir-fry for 2–3 minutes.

3. Add broccoli and snap peas. Cook another 2 minutes.

4. Add garlic and ginger. Stir constantly for 30 seconds until fragrant.

4. Combine and Finish

1. Return tofu to the pan.

2. Pour in the stir-fry sauce.

3. Stir gently and cook 1–2 minutes until the sauce thickens and coats everything evenly.

4. Taste and adjust seasoning (more soy for salt, vinegar for brightness, or a splash of water if too thick).

5. Serve

Serve hot over rice or noodles. Garnish if desired.

Tips & Variations

• Extra crispy tofu: Bake tofu at 425°F (220°C) for 25–30 minutes before stir-frying.

• Protein swap: Use tempeh or edamame instead of tofu.

• Veggie ideas: Mushrooms, zucchini, bok choy, baby corn, or cabbage work great.

• Flavor twist: Add a few drops of toasted sesame oil at the very end.