By Nate Patrylak
Press the tofu to remove excess water and then cut it into small cubes.
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the tofu cubes to the pan and stir-fry for 5-7 minutes until golden brown on all sides.
Remove the tofu from the pan and set aside. In the same pan, add the mixed vegetables and stir-fry for about 3-4 minutes until they are tender-crisp.
Return the tofu to the pan, and add the soy sauce and sesame oil. Stir everything together and cook for another 1-2 minutes until well combined and heated through.
Serve the stir-fry over the cooked rice, garnished with chopped green onions.
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This Vegetarian Asian Main Course recipe is ready in 20 minutes and features mixed vegetables (bell peppers, broccoli, carrots), tofu, soy sauce and other delicious ingredients. Contains 350 calories total.
Press the tofu to remove excess water and then cut it into small cubes.
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the tofu cubes to the pan and stir-fry for 5-7 minutes until golden brown on all sides.
Remove the tofu from the pan and set aside. In the same pan, add the mixed vegetables and stir-fry for about 3-4 minutes until they are tender-crisp.
Return the tofu to the pan, and add the soy sauce and sesame oil. Stir everything together and cook for another 1-2 minutes until well combined and heated through.
Serve the stir-fry over the cooked rice, garnished with chopped green onions.
Calories per Serving: 350
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