By Caitlin Howard
Drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu block into bite-sized cubes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until they are golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Add the mixed vegetables to the pan. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp.
Return the tofu to the pan with the vegetables. Add the soy sauce, sesame oil, salt, and black pepper. Stir well to combine, letting the flavors meld for about 2 minutes.
Serve the tofu and vegetable stir-fry over cooked rice, garnished with green onions if desired.
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This Vegetarian Asian Stir-Fry Main Course recipe is ready in 25 minutes and features firm tofu, mixed vegetables (carrots, bell peppers, broccoli), soy sauce and other delicious ingredients. Contains 450 calories total.
Drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu block into bite-sized cubes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until they are golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Add the mixed vegetables to the pan. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp.
Return the tofu to the pan with the vegetables. Add the soy sauce, sesame oil, salt, and black pepper. Stir well to combine, letting the flavors meld for about 2 minutes.
Serve the tofu and vegetable stir-fry over cooked rice, garnished with green onions if desired.
Calories per Serving: 450
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