Vegan Ginger Tofu Stir-fry

This Vegan Ginger Tofu Stir-Fry is a delicious and healthy dish that's perfect for a quick and easy weeknight meal. Packed with flavor and nutrients, it's sure to become a favorite in your household!

Vegan Ginger Tofu Stir-fry

Ingredients

  • 1 block of extra-firm tofu, drained and cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • Salt and pepper to taste
  • Sesame seeds for garnish

Instructions

  1. Press the tofu to remove excess water, then cut it into cubes.
  2. In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, and cornstarch. Add the tofu cubes and toss to coat. Let it marinate for 10 minutes.
  3. Heat vegetable oil in a large pan or wok over medium-high heat. Add the marinated tofu and cook until golden and crispy. Remove from the pan and set aside.
  4. In the same pan, add the onion, garlic, and ginger. Sauté for a few minutes until fragrant.
  5. Add the bell pepper, broccoli, and snap peas to the pan. Cook until the vegetables are tender-crisp.
  6. Return the tofu to the pan and toss everything together. Season with salt and pepper to taste.
  7. Transfer the stir-fry to a serving dish, garnish with sesame seeds, and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
20g
Protein
15g
Fat
12g

Supplies

Large pan or wok Cutting board Knife Bowl Whisk Spatula

Tools

Stove

Serving suggestions

Serve the Vegan Ginger Tofu Stir-Fry over steamed rice or noodles for a complete meal.

Tips & tricks

For extra heat, add a sprinkle of red pepper flakes or a drizzle of sriracha sauce before serving.

Cost

$15