Description
A quick and nourishing plant-based dish made with crispy tofu, fresh vegetables, and a savory sesame-soy sauce. Perfect for an easy lunch or a balanced weeknight dinner.
Ingredients
Firm or extra-firm tofu, pressed and cubed
Broccoli florets
Carrots, sliced
Bell peppers, sliced
Soy sauce (or tamari for gluten-free)
Sesame oil
Garlic, minced
Fresh ginger, minced
Sesame seeds, for garnish
Instructions
- Press the tofu to remove excess moisture, then cut it into evenly sized cubes.
- Heat a large pan or wok over medium-high heat and add sesame oil.
- Add the tofu cubes and cook until golden and lightly crispy on all sides. Remove from the pan and set aside.
- In the same pan, add a little more oil if needed, then sauté the garlic and ginger until fragrant.
- Add the carrots, bell peppers, and broccoli. Stir-fry until the vegetables are tender but still crisp.
- Return the tofu to the pan and pour in the soy sauce. Toss well to coat everything evenly.
- Cook for a few more minutes, allowing the flavors to combine.
- Remove from heat, garnish with sesame seeds, and serve hot with rice or noodles.
Notes
- Pressing the tofu thoroughly is essential for achieving a crispy texture.
- For extra heat, add chili flakes or a splash of hot sauce while cooking.
- You can swap vegetables based on availability or season.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 15 min