Speedy Vegan Stir-Fry

local_grocery_store Ingredients

• 1 block Firm tofu, cubed
• 2 cups Broccoli florets, chopped
• 2 Bell peppers, sliced
• 2 Carrots, julienned
• 1 cup Snow peas, trimmed
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 3 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 tablespoon Cornstarch
• 1/4 cup Water
• 4 servings Cooked rice or noodles

restaurant_menu Method

1. 1.In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and water. Set aside.
2. 2.Heat a large skillet or wok over medium-high heat. Add the tofu and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
3. 3.In the same skillet, add the broccoli, bell peppers, carrots, snow peas, garlic, and ginger. Stir-fry for 5 minutes or until the vegetables are crisp-tender.
4. 4.Add the cooked tofu back to the skillet and pour in the sauce mixture. Stir well to coat everything evenly. Cook for an additional 2 minutes or until the sauce has thickened.
5. 5.Serve the stir-fry over cooked rice or noodles.
6. 6.Enjoy your Speedy Vegan Stir-Fry!

lightbulb_outline Tips

• chevron_rightFeel free to customize this stir-fry with your favorite vegetables.
• chevron_rightAdd some heat by including red pepper flakes or sriracha sauce.
• chevron_rightFor added protein, you can add edamame or chickpeas to the stir-fry.