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In recent years, plant-based meals have surged in popularity, driven by a growing awareness of health and sustainability. Eating more fruits and vegetables not only contributes to a balanced diet but also promotes overall well-being. The Zesty Tofu and Veggie Stir-Fry is a perfect example of a dish that’s both delicious and nutritious. This easy-to-make recipe caters to everyone, including vegans and non-vegans alike, showcasing a delightful balance of flavors, textures, and colors. With its vibrant array of vegetables and savory tofu, this stir-fry is not only a feast for the taste buds but also a treat for the eyes.

Quick Veggie Stir-Fry with Tofu and Rice

Experience a burst of flavors with this vibrant Zesty Tofu and Veggie Stir-Fry that's perfect for anyone, whether you're vegan or not! Packed with colorful vegetables and protein-rich tofu, this easy recipe highlights simple yet delicious ingredients like garlic, ginger, and a zesty sauce. Not only is it a feast for the eyes, but it's also a nutritious meal that supports your health and well-being. Simple to prepare, it's an excellent choice for quick weeknight dinners or meal prep. Get ready to impress your taste buds!
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Ingredients
  

14 oz (400g) firm tofu, drained and pressed

1 cup brown rice (or jasmine rice for a softer texture)

2 tablespoons vegetable oil (divided)

1 cup bell peppers, sliced (any color)

1 cup broccoli florets

1 cup sugar snap peas

1 medium carrot, julienned

3 cloves garlic, minced

1 inch piece ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

1 tablespoon sesame seeds (for garnish)

Fresh cilantro or green onions (for garnish, optional)

Instructions
 

Cook the rice: Start by cooking the rice according to package instructions. This usually involves bringing a pot of water to a boil, adding the rice, and simmering until tender (about 30–40 minutes for brown rice, 15 minutes for jasmine rice, or until fluffy).

    Prepare the tofu: While the rice is cooking, cut the pressed tofu into small cubes. Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium-high heat. Add the tofu cubes and sauté until golden brown on all sides, approximately 5-7 minutes. Remove the tofu from the pan and set aside.

      Stir-fry the vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant. Then, add the bell peppers, broccoli, sugar snap peas, and carrot. Stir-fry for about 5-7 minutes, or until the vegetables are crisp-tender.

        Combine ingredients: Lower the heat and add the cooked tofu back to the pan with the sautéed vegetables. Pour in the soy sauce, rice vinegar, and sesame oil. Stir everything together to coat the tofu and veggies evenly.

          Thicken the sauce: Add the cornstarch-water mixture to the pan, stirring quickly as the sauce thickens (this should take about 1-2 minutes). Cook for an additional minute to blend the flavors.

            Serve: Once everything is well mixed and heated through, serve immediately over a bed of warm rice. Garnish with sesame seeds and, if desired, chopped cilantro or green onions.

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | 4 servings