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- 1 block of firm tofu - 2 tablespoons soy sauce - 1 tablespoon olive oil or sesame oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 1 carrot, julienned - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - Salt and pepper to taste - Optional: sesame seeds for garnish

Quick Vegetable Stir-Fry with Tofu

Discover the delicious and nutritious Vibrant Tofu Veggie Stir-Fry, a quick and easy dish perfect for weeknight dinners or meal prep. Packed with flavorful tofu and a colorful array of fresh vegetables, this recipe highlights the benefits of incorporating plant-based proteins into your diet. Sautéed with garlic and ginger, it's a delightful blend of textures and tastes that will keep your meals interesting. Enjoy wholesome eating without spending hours in the kitchen!
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Ingredients
  

1 block firm tofu, pressed and cubed

2 tablespoons soy sauce

1 tablespoon olive oil

1 tablespoon sesame oil

1 bell pepper, sliced (any color)

1 cup broccoli florets

1 cup snap peas, trimmed

1 carrot, julienned

3 cloves garlic, minced

1-inch piece of ginger, grated

2 green onions, chopped

1 teaspoon sesame seeds (for garnish)

Salt and pepper, to taste

Cooked rice or quinoa (for serving)

Instructions
 

Prep the Tofu: Start by pressing the tofu to remove excess moisture. Once pressed, cut it into bite-sized cubes.

    Marinate the Tofu: In a medium bowl, combine the cubed tofu with 1 tablespoon of soy sauce. Toss gently to coat and let it sit for about 10 minutes while you prepare the other ingredients.

      Heat the Pan: In a large skillet or wok, heat the olive oil over medium-high heat. Once hot, add the marinated tofu cubes. Sauté for about 6-8 minutes, turning occasionally, until golden brown on all sides. Remove the tofu from the pan and set it aside.

        Add Aromatics: In the same pan, add the sesame oil, minced garlic, and grated ginger. Sauté for about 1 minute until fragrant.

          Cook the Vegetables: Add the bell pepper, broccoli, snap peas, and carrot to the pan. Stir-fry for 4-5 minutes, or until the veggies are tender-crisp.

            Combine Everything: Return the cooked tofu to the pan with the vegetables. Add the remaining 1 tablespoon of soy sauce, and stir everything together. Cook for another 2-3 minutes to heat through.

              Garnish and Serve: Remove from heat. Sprinkle with chopped green onions and sesame seeds. Season with salt and pepper to taste. Serve hot over rice or quinoa.

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