Crunchy Tofu Rainbow Stir-Fry

Tofu, often referred to as bean curd, is a staple in many vegetarian and vegan diets. Made from coagulated soy milk, it is an excellent source of plant-based protein, making it a popular choice for those looking to reduce their meat consumption. A 100-gram serving of firm tofu contains about 8 grams of protein and is low in calories, making it an ideal option for maintaining a healthy weight while ensuring adequate protein intake. In addition to protein, tofu provides a variety of essential nutrients, including calcium, iron, and magnesium, all of which play vital roles in maintaining good health.

Discover the Crunchy Tofu Rainbow Stir-Fry, a colorful and nutritious dish that's perfect for a quick dinner or a special occasion. Packed with vibrant vegetables and protein-rich tofu, this recipe is a celebration of flavors and health benefits. Learn how to achieve the perfect crispy tofu and sauté a rainbow of veggies for an eye-catching meal. Dive into plant-based cooking with this easy-to-make stir-fry that's guaranteed to please everyone at the table. Enjoy a delicious way to nourish your body!

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Ingredients

1 block (14 oz) firm tofu, drained and pressed

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

1 carrot, julienned

2 green onions, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup (for a vegan option)

Sesame seeds, for garnish

Fresh cilantro, for garnish

Instructions

Prep the Tofu: Cut the pressed tofu into bite-sized cubes. In a mixing bowl, toss the tofu cubes with cornstarch until well-coated. This will help achieve that desired crunch when cooked.

Heat the Oil: In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the tofu cubes in a single layer. Cook until they are golden and crispy on all sides, around 8-10 minutes. Remove the tofu from the skillet and set aside.

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

Flavor It Up: Lower the heat and return the crispy tofu to the skillet with the vegetables. Drizzle the soy sauce, sesame oil, rice vinegar, and honey or maple syrup over everything. Toss gently to combine, ensuring all ingredients are well coated in the sauce. Cook for an additional 2-3 minutes to heat through.

Serve: Remove from heat and garnish with chopped green onions, sesame seeds, and fresh cilantro. Serve hot, either on its own or over a bed of steamed rice or noodles.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings