By Emily Grant
Drain the tofu and press it to remove excess moisture. Cut the tofu into 1-inch cubes.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the mixed vegetables to the skillet and stir-fry for about 5-7 minutes, or until they are tender-crisp.
Return the tofu to the skillet with the vegetables. Add the soy sauce, sesame oil, salt, and black pepper to taste. Stir to combine all the ingredients evenly and cook for an additional 2 minutes to ensure everything is heated through.
Serve the stir-fry hot, optionally garnished with sesame seeds or chopped green onions for extra flavor and color.
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This Main Course Vegan Asian Stir-Fry recipe is ready in 30 minutes and features firm tofu, mixed vegetables (broccoli, bell peppers, carrots), soy sauce and other delicious ingredients. Contains 300 calories total.
Drain the tofu and press it to remove excess moisture. Cut the tofu into 1-inch cubes.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the mixed vegetables to the skillet and stir-fry for about 5-7 minutes, or until they are tender-crisp.
Return the tofu to the skillet with the vegetables. Add the soy sauce, sesame oil, salt, and black pepper to taste. Stir to combine all the ingredients evenly and cook for an additional 2 minutes to ensure everything is heated through.
Serve the stir-fry hot, optionally garnished with sesame seeds or chopped green onions for extra flavor and color.
Calories per Serving: 300
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