Chinese 20 min

Tofu Stir-Fry with Vegetables

Name: Tofu Stir-Fry with Vegetables
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 block (14 oz) extra-firm tofu, cubed; 1 red bell pepper, sliced; 1 cup broccoli florets; 1 carrot, sliced diagonally; 4 oz snap peas; 3 cloves garlic, minced; 1 inch ginger, minced; 3 tbsp soy sauce; 1 tbsp hoisin sauce; 1 tsp sesame oil; 1 tbsp cornstarch mixed with 2 tbsp water; 2 tbsp vegetable oil; Steamed rice for serving

VeganStir-FryChinese

Ingredientsfor 2

280

Cal

18g

Protein

22g

Carbs

14g

Fat

11 block (14 oz) extra-firm tofu, cubed
21 red bell pepper, sliced
31 cup broccoli florets
41 carrot, sliced diagonally
54 oz snap peas
63 cloves garlic, minced
71 inch ginger, minced
83 tbsp soy sauce
91 tbsp hoisin sauce
101 tsp sesame oil
111 tbsp cornstarch mixed with 2 tbsp water
122 tbsp vegetable oil
13Steamed rice for serving

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Instructions

1
Press tofu and cut into cubes. Toss with 1 tbsp soy sauce.
2
Heat 1 tbsp oil in a wok over high heat. Fry tofu until golden on all sides, about 5 minutes. Remove.
3
Add remaining oil. Stir-fry garlic and ginger 15 seconds.
4
Add broccoli and carrot first (they take longest). Stir-fry 2 minutes.
5
Add bell pepper and snap peas. Stir-fry 1 minute.
6
Add remaining soy sauce and hoisin sauce. Toss to coat.
7
Return tofu. Add cornstarch slurry and toss until sauce thickens and glazes everything. Drizzle sesame oil. Serve over rice.