Quick Tofu and Vegetable Stir-Fry
By Daily SimmerA speedy weeknight stir-fry featuring crispy tofu and seasonal vegetables tossed in a savory garlic-ginger soy sauce. By preparing the stir-fry and sauce while the rice cooks, this meal comes together perfectly in just 25 minutes.
Ingredients
Contains Gluten, Soy, and Sesame
Directions
- Mark step 1 done
Start cooking the jasmine rice (150g) according to package instructions. Let it cook in the background while you prepare the sauce and stir-fry.
- Mark step 2 done
While the jasmine rice (150g) is cooking, prepare your vegetables. In a small bowl, whisk together the soy sauce (45ml), fresh ginger (15ml), garlic (2), sesame oil (15ml), cornstarch (15ml), and water (60ml) to make the stir-fry sauce.
- Mark step 3 done
Heat the vegetable oil (15ml) in a large skillet or wok over medium-high heat. Add the cubed extra firm tofu (250g) and pan-fry until golden brown and crispy on all sides for 8 minutes.
- Mark step 4 done
Add the broccoli florets (150g), sliced red bell pepper, and julienned carrot to the skillet with the extra firm tofu (250g). Stir-fry until the vegetables are tender-crisp for 5 minutes.
- Mark step 5 done
Give the prepared sauce a quick stir to recombine the cornstarch (15ml), then pour it into the skillet. Cook, stirring continuously, until the sauce thickens, becomes glossy, and coats the ingredients evenly for 2 minutes. Serve immediately over the warm cooked jasmine rice (150g).
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