Meatless Mondays: Vegetable Stir-Fry with Tofu

This vegetable stir-fry with tofu is a quick, healthy, and flavorful meal that's perfect for busy weeknights. Packed with colorful veggies and protein-rich tofu, it's a delicious way to enjoy a balanced meal.

Ingredients:

For the Stir-Fry:

• 1 block (14 oz) firm tofu, pressed and cubed

• 2 tablespoons vegetable oil, divided

• 1 large bell pepper, sliced

• 1 large carrot, julienned or thinly sliced

• 1 broccoli crown, cut into small florets

• 1 zucchini, sliced

• 1 cup snap peas or snow peas

• 1 small onion, sliced

• 3 garlic cloves, minced

• 1-inch piece of ginger, grated

• 2 green onions, chopped (for garnish)

• Sesame seeds (for garnish)

  For the Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)

• 2 tablespoons hoisin sauce

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

• 1 teaspoon sriracha or chili sauce (optional, for heat)

• 1 tablespoon maple syrup or honey (optional, for sweetness)

Instructions:

1. Prepare the Tofu:

   Press the tofu to remove excess water. You can do this by wrapping the tofu block in a clean kitchen towel and placing a heavy object on top for about 15-20 minutes.

   Cut the pressed tofu into bite-sized cubes.

2. Make the Sauce:

   In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and optional sriracha and maple syrup/honey.

   If you prefer a thicker sauce, mix the cornstarch with water and add to the sauce mixture. Set aside.

3. Cook the Tofu:

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

   Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.

4. Stir-Fry the Vegetables:

   In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil.Add the onion and cook for 2-3 minutes until it starts to soften.

   Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.

   Add the bell pepper, carrot, broccoli, zucchini, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

5. Combine Tofu and Sauce:

   Return the cooked tofu to the skillet with the vegetables.

   Pour the sauce over the stir-fry and toss to coat everything evenly.

   Cook for an additional 2-3 minutes until the sauce has thickened and everything is well combined.

6. Serve:

   Remove the stir-fry from heat.

   Garnish with chopped green onions and sesame seeds.

   Serve hot over steamed rice, quinoa, or noodles.

Tips:

• Pressing the Tofu: Pressing the tofu helps to remove excess moisture, making it easier to get a nice crispy texture when cooking.

• Variety of Vegetables: Feel free to use any combination of vegetables you like or have on hand, such as mushrooms, bok choy, or baby corn.

• Meal Prep: This dish can be prepared ahead of time and stored in the fridge for up to 4 days, making it a great option for meal prep.

  
  

Enjoy your homemade vegetable stir-fry with tofu, a nutritious and delicious meal that's perfect for any occasion!

Bon a-tofu

wishing you peace, prosperity and yummy plant-based meals.