By Emily Grant
Press the tofu using a tofu press or by placing it between two plates and applying weight. Let it press for at least 10 minutes to remove excess moisture. Once pressed, cube the tofu into bite-sized pieces.
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 6-8 minutes.
Remove the tofu from the pan and set it aside. In the same pan, add the sesame oil.
Add the minced garlic and ginger to the pan and sauté until fragrant, about 1 minute.
Add the mixed vegetables to the pan and stir-fry for 4-5 minutes until they are cooked but still crisp.
Add the cooked tofu back into the pan with the vegetables, and pour in the soy sauce. If you prefer a thicker sauce, you can mix the soy sauce with 1 teaspoon of cornstarch before adding.
Gently toss everything together to ensure the tofu and vegetables are fully coated with the sauce.
Sprinkle the chopped green onions over the stir-fry and serve immediately over the cooked brown rice.
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This Vegan Vegetarian Asian Main Course recipe is ready in 20 minutes and features firm tofu, mixed vegetables (bell peppers, broccoli, snap peas), soy sauce and other delicious ingredients. Contains 410 calories total.
Press the tofu using a tofu press or by placing it between two plates and applying weight. Let it press for at least 10 minutes to remove excess moisture. Once pressed, cube the tofu into bite-sized pieces.
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 6-8 minutes.
Remove the tofu from the pan and set it aside. In the same pan, add the sesame oil.
Add the minced garlic and ginger to the pan and sauté until fragrant, about 1 minute.
Add the mixed vegetables to the pan and stir-fry for 4-5 minutes until they are cooked but still crisp.
Add the cooked tofu back into the pan with the vegetables, and pour in the soy sauce. If you prefer a thicker sauce, you can mix the soy sauce with 1 teaspoon of cornstarch before adding.
Gently toss everything together to ensure the tofu and vegetables are fully coated with the sauce.
Sprinkle the chopped green onions over the stir-fry and serve immediately over the cooked brown rice.
Calories per Serving: 410
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