Tofu and Vegetable Stir-Fry with Rice
A quick and nutritious stir-fry featuring crispy tofu and a rainbow of vegetables tossed in a savory garlic-ginger sauce, served over steamed rice.
This vegetarian stir-fry is packed with protein-rich tofu and colorful vegetables such as red bell pepper, broccoli, and snap peas. All are quickly stir-fried in a flavorful garlic-ginger sauce. Serve over steamed rice for a balanced meal.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Vegetable Broth - 1 l
- Garlic - 2 pcs
- Tomatoes - 400 g
- Celery - 2 pcs
- Spinach - 100 g
- Onion - 1 pc
- Carrots - 2 pcs
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Tofu - 400 g
- Bay Leaves - 1 pc
- Olive Oil - 30 ml
Directions
Step 1
Press 400 g firm tofu to remove excess water and cut into cubes.
Step 2
Heat 30 ml vegetable oil in a wok over high heat. Add the tofu cubes and stir-fry for 5-7 minutes until golden and crispy. Remove tofu from the wok.
Step 3
In the same wok, add 1 sliced red bell pepper, 150 g broccoli florets, and 100 g snap peas. Stir-fry for 4-5 minutes until vegetables are just tender.
Step 4
Add 2 minced garlic cloves and 1 tbsp grated fresh ginger; stir-fry for 1 minute.
Step 5
Return the tofu to the wok and add 30 ml soy sauce, 15 ml rice vinegar, 10 ml maple syrup (or honey), and 1 tsp cornstarch dissolved in 20 ml water. Stir-fry for another 2 minutes until the sauce thickens.
Step 6
Serve the stir-fry over steamed rice.
Step 7
Tip: For extra heat, add a pinch of red chili flakes to the tofu during cooking.
Cook's Notes
For extra heat, add a pinch of red chili flakes.