Vegetable Stir-fry Recipe
A mix of seasonal vegetables stir-fried with tofu in a teriyaki sauce.
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Ingredients
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Vegetables
Protein
Sauce
Garnish
Method
Preparation
- 1
Prepare the Tofu
Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object on top to press out excess moisture for about 15 minutes. After pressing, cut the tofu into 1-inch cubes.
- 2
Chop the Vegetables
While the tofu is pressing, wash and chop the bell peppers, broccoli, and snap peas. Peel and slice the carrot into thin rounds. Chop the green onions, separating the white parts from the green parts.
Cooking
- 3
Stir-fry the Tofu
Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- 4
Cook the Vegetables
In the same skillet, add another tablespoon of sesame oil. Add the white parts of the green onions, minced garlic, and grated ginger. Stir-fry for about 1-2 minutes until fragrant. Add the bell peppers, broccoli, carrot, and snap peas, and stir-fry for an additional 5-7 minutes until the vegetables are tender-crisp.
- 5
Combine and Add Sauce
Return the cooked tofu to the skillet and pour in the teriyaki sauce. Stir well to coat all the ingredients. Cook for another 2-3 minutes until everything is heated through.
- 6
Garnish and Serve
Remove from heat and sprinkle with sesame seeds and the green parts of the chopped green onions. Serve hot over rice or noodles if desired.
