Vegan Tofu Stir-Fry with Mixed Vegetables - Vegan
The Vegan Tofu Stir-Fry with Mixed Vegetables is a feast for both the eyes and the palate. A harmonious medley of colorful vegetables, perfectly sautéed tofu, and a savory sauce makes this dish a delightful and satisfying meal. The combination of crisp bell peppers, tender broccoli, sweet snap peas, and earthy mushrooms creates a symphony of flavors and textures that are sure to please.
Ingrédients
- 1 block block firm tofu, cubed
- 2 tablespoons sesame oil
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1/2 cup carrots, julienned
- 1/2 cup snap peas
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch
- 2 green green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Press the tofu to remove excess water, then cut into cubes.
- In the same skillet, add the remaining 1 tablespoon of sesame oil. Add garlic and ginger; sauté for 1 minute until fragrant.
- Add the bell peppers, broccoli, carrots, snap peas, and mushrooms. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, maple syrup, and cornstarch until well combined.
- Return the tofu to the skillet and pour the sauce over the tofu and vegetables. Stir well to coat evenly. Cook for an additional 2-3 minutes until the sauce has thickened.
- Garnish with chopped green onions and sesame seeds before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 265kcal | Carbohydrates: 18g | Protéines: 15g | Fat: 15g | Sucre: 7g
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