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- 1 block (14 oz) firm tofu, pressed and cubed - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon cornstarch - 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots) - 2 cloves garlic, minced - 1-inch piece of ginger, grated - 2 green onions, chopped - 1 tablespoon rice vinegar - 1 tablespoon sesame seeds - Cooked rice or quinoa, for serving Tofu is the star here. It gives protein and a lovely texture. Firm tofu works best. It holds its shape during cooking. Pressing it removes extra water. This makes the tofu crispier when cooked. Soy sauce adds salt and umami flavor. You can choose low-sodium soy sauce to cut back on salt. Sesame oil brings a nutty taste and richness to the dish. It’s best to use toasted sesame oil for more flavor. Mixed vegetables add color and nutrients. Bell peppers bring sweetness, while broccoli offers crunch. Snap peas add a fresh snap, and carrots give a touch of earthiness. Feel free to use your favorites. If you want a different protein, try tempeh or chickpeas. You can also skip the tofu for a veggie-only dish. For soy sauce, use tamari for a gluten-free option. If sesame oil is not available, try olive oil, but the flavor will change. You can swap the mixed vegetables with any seasonal produce you have. Zucchini, mushrooms, or cabbage can all work well. For rice vinegar, apple cider vinegar can be a good substitute. It has a similar tangy flavor. First, press the tofu. Place it between paper towels. This removes extra moisture. Let it sit for about 15 minutes. This step helps the tofu get crisp. After pressing, cut the tofu into small cubes. Aim for bite-sized pieces. This makes cooking faster and easier. Next, marinate the tofu. In a bowl, mix the cubed tofu with soy sauce and sesame oil. Let it sit for at least 10 minutes. The longer it sits, the more flavor it gains. Then, sprinkle cornstarch over the tofu cubes. Gently toss to coat them. This will help create a nice crust when you fry it. Now, it's time to cook the tofu. Heat a non-stick skillet or wok over medium-high heat. Add sesame oil to the pan. Once hot, add the tofu cubes. Cook them until they turn golden brown. This usually takes about 4 to 5 minutes. Make sure to stir occasionally. Once the tofu is crispy, transfer it to a plate and set it aside. In the same skillet, add minced garlic and grated ginger. Sauté for about 30 seconds. You want to smell that great aroma! Next, add your mixed vegetables. Stir-fry them for 4 to 5 minutes. They should be crisp and tender. After that, return the cooked tofu to the skillet. Add the leftover soy sauce and rice vinegar. Toss everything together gently. Cook for another minute to heat it through. Finally, serve the stir-fry over cooked rice or quinoa. Garnish with sesame seeds and chopped green onions. Enjoy your tasty creation! For the complete recipe, check the Full Recipe. To get crispy tofu, start with firm tofu. Press it well to remove moisture. Lay it between paper towels and place a weight on top for 15 minutes. Once dry, cut it into cubes. Coat the cubes with cornstarch. This step adds crunch when frying. Heat oil in a skillet over medium-high heat. Cook the tofu until golden brown, about 4-5 minutes. Flip the cubes gently to ensure all sides get crispy. The best veggies for stir-frying are colorful and quick-cooking. I love using bell peppers, broccoli, snap peas, and carrots. These add great flavor and texture. You can also try zucchini or mushrooms for variety. Make sure to cut them into bite-sized pieces. This helps them cook evenly and quickly. Stir-fry them until they are crisp-tender. This keeps them vibrant and fresh. If you like spice, add some heat to your stir-fry! You can include red pepper flakes or sliced jalapeños. Start with a small amount and adjust to your taste. Another option is to add sriracha or chili paste for a kick. Mix it in with the soy sauce for even flavor. This adds complexity and makes your dish exciting. Enjoy the heat with your crispy tofu and fresh veggies! For the full recipe, check out Quick Veggie Stir-Fry with Tofu. {{image_2}} You can keep this dish fully vegan with simple swaps. Use tamari instead of soy sauce for a gluten-free option. For extra flavor, add a splash of coconut aminos. If you want creaminess, toss in some avocado after cooking. Want to switch up the protein? Try chickpeas or tempeh instead of tofu. Both add great texture and taste. If you like, use edamame for a fun twist. These options are packed with protein and nutrients. Use seasonal veggies for the best flavor. In spring, add asparagus or snap peas. Summer works well with zucchini or bell peppers. In fall, consider adding squash or Brussels sprouts. Winter is perfect for hearty veggies like kale or carrots. Each season brings new colors and tastes to your stir-fry. For the full recipe, check the reference section. To store your leftover quick veggie stir-fry with tofu, let it cool first. Place the stir-fry in an airtight container. This keeps it fresh. Store it in the fridge for up to 3 days. If you want to enjoy it later, consider freezing it. When you're ready to eat the leftovers, you can reheat them easily. Use a microwave for quick heating. Place your stir-fry in a microwave-safe bowl. Heat it for 1-2 minutes, stirring halfway to warm evenly. You can also reheat it in a pan. Add a splash of water to avoid drying it out. Stir over medium heat for about 5 minutes. If you want to freeze your stir-fry, do it right after cooking. Make sure it cools completely first. Then, transfer it into freezer-safe bags or containers. Remove as much air as possible. You can freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for a tasty meal. For the full recipe, check out the earlier sections. To make this dish gluten-free, simply swap the soy sauce with gluten-free tamari. Many tamari brands offer great taste without gluten. Always check the label to be sure. Yes, you can prepare parts of this recipe in advance. You can press and cube the tofu a day ahead. You can also chop the vegetables and store them in the fridge. Just remember to cook everything fresh when you are ready to eat. This keeps your meal tasty and crisp. You can serve this stir-fry with cooked rice or quinoa for a hearty meal. You can also add a side of fresh salad or steamed dumplings. For a fun twist, try pairing it with spring rolls. If you're looking for more flavor, serve it with a drizzle of sriracha or hoisin sauce. For the full recipe, check out the earlier section! This blog post covered how to make a tasty veggie stir-fry with tofu. We explored key ingredients, cooking steps, and tips for crispiness. You learned about tasty variations and how to store your leftovers. Cooking can be fun and easy with just a few tricks. Experiment with flavors and ingredients to make it your own. Enjoy your meal and share your tasty results!

- Quick Veggie Stir-Fry with Tofu

Discover a quick and delicious meal with this Quick Veggie Stir-Fry with Tofu recipe! Perfect for busy nights, this dish is packed with flavorful veggies and crispy tofu, making it a family favorite. Learn how to achieve the best texture and discover creative twists to customize your stir-fry. Click through to explore the full recipe and enjoy a healthy dinner in no time! Don't miss out on this easy cooking experience!
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Ingredients
  

1 block (14 oz) firm tofu, pressed and cubed

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon cornstarch

2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots)

2 cloves garlic, minced

1-inch piece of ginger, grated

2 green onions, chopped

1 tablespoon rice vinegar

1 tablespoon sesame seeds

Cooked rice or quinoa, for serving

Instructions
 

Prepare the Tofu: Start by pressing the tofu between paper towels to remove excess moisture for about 15 minutes. Once pressed, cut it into bite-sized cubes.

    Marinate the Tofu: In a bowl, mix the cubed tofu with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Let it marinate for at least 10 minutes.

      Coat the Tofu: After marinating, sprinkle the cornstarch over the tofu cubes and toss gently to coat evenly. This will help create a crispy texture when fried.

        Cook the Tofu: In a large non-stick skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the tofu cubes and cook until golden brown and crispy, about 4-5 minutes, stirring occasionally. Once done, transfer the tofu to a plate and set aside.

          Stir-Fry the Vegetables: In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, then add the mixed vegetables. Stir-fry for about 4-5 minutes, or until the vegetables are crisp-tender.

            Combine and Finish: Return the cooked tofu to the skillet with the vegetables. Add the remaining soy sauce, rice vinegar, and half of the sesame seeds. Gently mix everything together and cook for another minute to heat through.

              Garnish and Serve: Once the stir-fry is ready, plate it up on a bed of cooked rice or quinoa. Sprinkle the remaining sesame seeds and chopped green onions on top for garnish.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4