Easy Tofu Veggie Ginger Stir-Fry with Bold, Flavor-Packed Punch

Why Make This Recipe

Easy Tofu Veggie Ginger Stir-Fry is a delightful dish that combines healthy ingredients with bold flavors. It’s quick to prepare, making it perfect for busy weeknights. This stir-fry is not only packed with nutrients from fresh veggies but also features tofu as a great plant-based protein option. If you love a fast meal that’s both satisfying and good for you, this recipe is for you!

How to Make Easy Tofu Veggie Ginger Stir-Fry

Ingredients:

• 14 oz Firm tofu (pressed and cubed)
• 1 tbsp Fresh ginger (freshly grated)
• 2 cloves Garlic (minced)
• 3 tbsp Soy sauce
• 1 cup Bell peppers (sliced thin)
• 1 cup Broccoli florets
• 1 cup Carrots (julienned)
• 1 cup Snap peas (snapped in half)
• 1 tbsp Sesame oil (toasted)
• 2 tbsp Green onions (sliced thin)
• 1 tsp Red pepper flakes (optional)

Directions:

1. Preparation:

   • Start by pressing the tofu to remove excess moisture. Cut it into cubes.
   • Wash and prepare all vegetables. Slice the bell peppers, julienne the carrots, and snap the snap peas in half.

2. Cooking:

   • In a large pan or wok, heat the sesame oil over medium heat.
   • Add the ginger and garlic, stirring for about a minute until fragrant.
   • Toss in the cubed tofu and cook until it’s golden brown.
   • Add the bell peppers, broccoli, carrots, and snap peas. Stir-fry for about 5-7 minutes until the veggies are tender yet still crisp.
   • Pour in the soy sauce and mix well. If you like a little heat, sprinkle in red pepper flakes.
   • Cook for another minute, then remove from heat and top with sliced green onions.

How to Serve Easy Tofu Veggie Ginger Stir-Fry

Serve the Easy Tofu Veggie Ginger Stir-Fry hot over a bed of rice or noodles. This dish is colorful and looks great on any table, making it perfect for family dinners or when you have guests.

How to Store Easy Tofu Veggie Ginger Stir-Fry

If you have leftovers, store them in an airtight container in the refrigerator. The stir-fry will keep for about 3-4 days. You can reheat it on the stove or in the microwave until warmed through.

Tips to Make Easy Tofu Veggie Ginger Stir-Fry

• Press the tofu well to achieve a firmer texture.
• Customize the veggies based on what you have available or prefer.
• If you want extra flavor, consider marinating the tofu in soy sauce for 15-30 minutes before cooking.

Variation

You can easily make this dish gluten-free by using tamari instead of soy sauce. For added crunch, try adding some cashews or peanuts in the last few minutes of cooking.

FAQs

1. Can I use other types of vegetables?
Yes! Feel free to use any vegetables you like, such as zucchini, mushrooms, or spinach.

2. What if I don’t like tofu?
You can substitute the tofu with chicken, beef, or shrimp if you prefer meat.

3. Is this recipe suitable for meal prepping?
Absolutely! It stores well and reheats nicely, making it a great choice for meal prep.

Easy Tofu Veggie Ginger Stir-Fry

A quick and healthy stir-fry that combines firm tofu with fresh veggies and bold flavors, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Vegetarian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 14 oz Firm tofu (pressed and cubed) Press tofu to remove excess moisture for a firmer texture.
• 1 tbsp Fresh ginger (freshly grated)
• 2 cloves Garlic (minced)
• 3 tbsp Soy sauce Can substitute with tamari for a gluten-free option.
• 1 cup Bell peppers (sliced thin)
• 1 cup Broccoli florets
• 1 cup Carrots (julienned)
• 1 cup Snap peas (snapped in half)
• 1 tbsp Sesame oil (toasted)
• 2 tbsp Green onions (sliced thin)
• 1 tsp Red pepper flakes (optional) Add for extra heat.

Method

 

Preparation

1. Start by pressing the tofu to remove excess moisture. Cut it into cubes.
2. Wash and prepare all vegetables. Slice the bell peppers, julienne the carrots, and snap the snap peas in half.

Cooking

1. In a large pan or wok, heat the sesame oil over medium heat.
2. Add the ginger and garlic, stirring for about a minute until fragrant.
3. Toss in the cubed tofu and cook until it’s golden brown.
4. Add the bell peppers, broccoli, carrots, and snap peas. Stir-fry for about 5-7 minutes until the veggies are tender yet still crisp.
5. Pour in the soy sauce and mix well. If you like a little heat, sprinkle in red pepper flakes.
6. Cook for another minute, then remove from heat and top with sliced green onions.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for about 3-4 days. Reheat on the stove or in the microwave until warmed through. Customize the veggies based on what you have available or prefer. Consider marinating the tofu in soy sauce for 15-30 minutes before cooking for extra flavor.