Vegetable Stir Fry Recipe
Mixed vegetables stir-fried with soy sauce and tofu.
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Ingredients
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Vegetables
Protein
Sauce
Garnish
Method
Preparation
- 1
Prepare the Tofu
Press the firm tofu to remove excess moisture. Cut it into 1-inch cubes.
- 2
Prepare the Vegetables
Wash and chop all vegetables as indicated in the ingredients list. Ensure the broccoli is cut into small florets, and the carrot is julienned.
Cooking
- 3
Stir-Fry the Tofu
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the cubed tofu and stir-fry for about 5-7 minutes until golden brown. Remove the tofu from the skillet and set aside.
- 4
Cook the Vegetables
In the same skillet, add a little more sesame oil if necessary. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then add the broccoli, carrots, bell pepper, snap peas, and mushrooms. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- 5
Prepare the Sauce
In a small bowl, mix together the soy sauce, water, cornstarch, and a splash of sesame oil. Stir until smooth.
- 6
Combine Everything
Add the cooked tofu back into the skillet with the vegetables. Pour the sauce over the mixture and stir well to coat all ingredients. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Serving
- 7
Garnish and Serve
Sprinkle sesame seeds and sliced green onions over the stir-fry before serving. Enjoy hot!