By George Chahine
Drain the tofu and press it between paper towels to remove excess moisture. Cube the tofu into bite-sized pieces if not pre-cubed.
Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the cubed tofu to the skillet and sauté until golden brown on all sides, about 7-10 minutes. Remove the tofu from the skillet and set aside.
Add the remaining tablespoon of sesame oil to the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced bell pepper, broccoli florets, and sliced carrots to the skillet. Stir-fry for 4-6 minutes, until the vegetables are tender-crisp.
Return the tofu to the skillet and pour in the soy sauce. Stir to combine everything well and heat through for another 2 minutes.
Season with salt and black pepper to taste. Stir to ensure everything is well coated and flavors are evenly distributed.
Serve the stir-fried tofu and vegetables over the cooked brown rice on plates or in bowls.
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This Vegan Vegetarian Stir-Fry Main Course recipe is ready in 25 minutes and features firm tofu, broccoli florets, bell pepper and other delicious ingredients. Contains 350 calories total.
Drain the tofu and press it between paper towels to remove excess moisture. Cube the tofu into bite-sized pieces if not pre-cubed.
Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the cubed tofu to the skillet and sauté until golden brown on all sides, about 7-10 minutes. Remove the tofu from the skillet and set aside.
Add the remaining tablespoon of sesame oil to the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced bell pepper, broccoli florets, and sliced carrots to the skillet. Stir-fry for 4-6 minutes, until the vegetables are tender-crisp.
Return the tofu to the skillet and pour in the soy sauce. Stir to combine everything well and heat through for another 2 minutes.
Season with salt and black pepper to taste. Stir to ensure everything is well coated and flavors are evenly distributed.
Serve the stir-fried tofu and vegetables over the cooked brown rice on plates or in bowls.
Calories per Serving: 350
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