Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Vegetables
Sauce
Oil
Method
Preparation
Prepare the Tofu
Drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu into cubes.
Chop the Vegetables
Slice the bell pepper into strips, cut the carrots into thin rounds, and prepare the broccoli florets. Rinse the sugar snap peas and slice the green onions.
Cooking
Cook the Tofu
In a large skillet 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 5-7 minutes. Remove the tofu from the skillet and set aside.
Stir-fry the Vegetables
In the same skillet, add another tablespoon of vegetable oil. Add the broccoli, carrots, bell pepper, and sugar snap peas. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Add the Sauce
In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, and water. Pour this sauce over the stir-fried vegetables and stir well to combine.
Combine Tofu and Sauce
Add the cooked tofu back into the skillet with the vegetables and sauce. Stir gently to coat everything in the sauce. Cook for an additional 2-3 minutes until heated through.
Garnish and Serve
Sprinkle the sliced green onions over the stir-fry for garnish. Serve hot over rice or noodles if desired.
