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Stir-fry dishes have long held a cherished place in kitchens around the world, celebrated for their versatility and ability to bring together a medley of flavors and textures in a single bowl. The rapid cooking technique, often associated with Asian cuisines, allows for a quick preparation while preserving the vibrant colors and nutritional value of the ingredients. Among the myriad of stir-fry options, the Colorful Crunch Stir-Fry stands out as a lively, healthy, and effortlessly simple meal that can be whipped up in no time.

Quick Vegetable Stir-Fry with Tofu

Bring a burst of color to your dinner table with this vibrant Colorful Crunch Stir-Fry recipe! Quick to prepare and loaded with nutritious vegetables and protein-rich tofu, this dish is the perfect balance of flavors and textures. Enjoy the enticing crunch of bell peppers, broccoli, and carrots alongside the warmth of ginger and garlic. Ideal for busy nights or healthy meal prep, this stir-fry is as delicious as it is nutritious, making healthy eating a breeze.
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Ingredients
  

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

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

1 tablespoon sesame oil

1 tablespoon vegetable oil (for frying)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 carrot, julienned

1 cup sugar snap peas

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

2 green onions, chopped

Sesame seeds for garnish

Cooked rice or quinoa (for serving)

Instructions
 

Prep the Tofu: Cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu cubes with 1 tablespoon of soy sauce and let them marinate for about 10 minutes.

    Cook the Tofu: Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the marinated tofu and cook for about 5-7 minutes, turning occasionally until golden and crispy on all sides. Remove and set aside.

      Stir-Fry the Vegetables: In the same skillet, add sesame oil. Once it's hot, add the minced garlic and grated ginger. Stir quickly for about 30 seconds until fragrant.

        Add Veggies: Add the sliced bell peppers, broccoli florets, julienned carrots, and sugar snap peas. Stir-fry the veggies for about 4-5 minutes, until they are vibrant and tender-crisp.

          Combine Tofu and Sauce: Return the crispy tofu to the skillet with the vegetables. Drizzle in the remaining soy sauce, and toss everything together gently for another minute to ensure it's evenly coated.

            Garnish and Serve: Remove from heat. Sprinkle chopped green onions and sesame seeds over the stir-fry. Serve hot over cooked rice or quinoa. Enjoy your colorful crunch!

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings