Veggie Stir-Fry with Tofu

Stir-frying grew from Chinese wok cookery, where fierce heat keeps vegetables crisp and tofu golden at the edges. Here a quick soy-ginger glaze pulls broccoli, peppers, and snap peas into one bright, weeknight-friendly pan.

Serves 4

Estimate for one serving

• 410 cal
• 18.5g protein
• 52g carbs
• 15g fat
• 8g fiber

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Ingredients

• 14 oz extra-firm tofu
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp minced fresh ginger
• 3 cloves minced garlic
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 2 medium, sliced carrots
• 1, sliced red bell pepper
• 1 cup snap peas
• 3, sliced green onions
• 4 cups cooked white rice

Instructions

1. 1Press the block of extra-firm tofu between paper towels or a clean kitchen towel for 15 minutes to remove excess moisture, then cut into ¾-inch cubes.
2. 2In a small bowl, whisk together soy sauce, sesame oil, minced ginger, 3 minced garlic cloves, and cornstarch to make the sauce. Set aside.
3. 3Heat vegetable oil in a large nonstick skillet or wok over medium-high heat.
4. 4Add the tofu cubes in a single layer and cook undisturbed for 4-5 minutes until golden and crispy on one side. Flip and cook another 4 minutes until crispy on all sides. Remove tofu to a plate.
5. 5Add the remaining vegetable oil to the same pan. Add broccoli florets and 2 sliced carrots; stir-fry for 3 minutes.
6. 6Add 1 sliced red bell pepper and snap peas; continue stir-frying for 3-4 more minutes until vegetables are crisp-tender.
7. 7Return the crispy tofu to the pan. Pour the prepared soy-ginger sauce over everything and toss gently to coat. Cook for 1-2 minutes until the sauce thickens and glazes the ingredients.
8. 8Remove from heat and sprinkle with 3 sliced green onions.
9. 9Divide cooked white rice among 4 bowls and top each with an equal portion of the stir-fry. Serve immediately.