Quick & Easy Vegan Tofu Stir-Fry: Perfect for Busy Weeknights
If you’re anything like me, evenings can get pretty hectic. After a long day, the last thing you want to do is spend hours in the kitchen. That’s why I’m excited to share my Quick & Easy Vegan Tofu Stir-Fry with you. It’s packed with protein, loaded with veggies, and ready in under 30 minutes. Trust me, this dish is a game-changer for those busy weeknights when you need something nutritious and delicious without the fuss.
Ingredients
Method
- Prepare the Tofu:
- Press the tofu for about 15 minutes to remove excess moisture.
- Cut the tofu into bite-sized cubes. If desired, toss the tofu in cornstarch for extra crispiness.
- Make the Sauce:
- In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sriracha (if using), sesame oil, and water. Set aside.
- Cook the Tofu:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the tofu cubes and cook until golden brown and crispy on all sides (about 5-7 minutes).
- Remove the tofu from the skillet and set aside.
- Sauté the Veggies:
- In the same skillet, heat the remaining 1 tablespoon of vegetable oil.
- Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
- Toss in the bell pepper, broccoli, and carrot. Stir-fry for about 5-6 minutes until the vegetables are tender-crisp.
- Combine Everything:
- Return the crispy tofu to the skillet.
- Pour the sauce over the tofu and veggies, tossing gently to coat everything evenly.
- Cook for another 2-3 minutes until the sauce thickens slightly.
- Serve & Garnish:
- Sprinkle chopped green onions over the stir-fry for extra flavor.
- Serve hot over steamed rice, quinoa, or your favorite noodles.
