By Sasha Gordanier
Prepare the ingredients: Cut the firm tofu into bite-sized cubes. Chop the broccoli florets into smaller pieces if necessary. Slice the bell pepper into thin strips. Peel and julienne the carrot. Mince the garlic cloves and grate or finely chop the ginger.
Heat 1 tablespoon of sesame oil in a large frying pan or wok over medium-high heat.
Add the tofu cubes to the pan and sauté until golden brown and slightly crispy on all sides, about 6-8 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the minced garlic and ginger. Sauté for about 1 minute until fragrant.
Add the broccoli, bell pepper, and carrot slices to the pan. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.
Return the tofu to the pan with the vegetables. Pour the 4 tablespoons of teriyaki sauce over the tofu and vegetables, and stir well to combine. Let everything cook together for another 2-3 minutes until the sauce is heated through.
Season with salt and pepper to taste. Stir to combine and ensure even seasoning.
Serve the teriyaki tofu and vegetables over cooked jasmine rice. Enjoy your meal!
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This Dinner Vegan Asian Stir-Fry recipe is ready in 30 minutes and features Firm tofu, Broccoli florets, Teriyaki sauce and other delicious ingredients. Contains 480 calories total.
Prepare the ingredients: Cut the firm tofu into bite-sized cubes. Chop the broccoli florets into smaller pieces if necessary. Slice the bell pepper into thin strips. Peel and julienne the carrot. Mince the garlic cloves and grate or finely chop the ginger.
Heat 1 tablespoon of sesame oil in a large frying pan or wok over medium-high heat.
Add the tofu cubes to the pan and sauté until golden brown and slightly crispy on all sides, about 6-8 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the minced garlic and ginger. Sauté for about 1 minute until fragrant.
Add the broccoli, bell pepper, and carrot slices to the pan. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.
Return the tofu to the pan with the vegetables. Pour the 4 tablespoons of teriyaki sauce over the tofu and vegetables, and stir well to combine. Let everything cook together for another 2-3 minutes until the sauce is heated through.
Season with salt and pepper to taste. Stir to combine and ensure even seasoning.
Serve the teriyaki tofu and vegetables over cooked jasmine rice. Enjoy your meal!
Calories per Serving: 480
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