Vegan Vegetable Stir-Fry with Tofu - Vegan
The Rainbow Veggie Tofu Stir-Fry is a delightful festival of colors and flavors on your plate. Crisp vegetables like broccoli, red bell pepper, carrots, and snap peas come together with golden-brown tofu cubes, tossed in a savory sauce blend that's equal parts tangy and spicy. Each bite is an explosion of freshness, with a subtle heat from red pepper flakes.
Ingrédients
- 1 tablespoon olive oil
- 14 oz firm tofu, drained and cubed
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 large red bell pepper, sliced
- 2 medium carrots, thinly sliced
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- 2 green green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the cubed tofu and cook until golden brown on all sides, about 8 minutes. Remove from the skillet and set aside.
- In the same skillet, add the garlic and sauté for 1 minute until fragrant.
- Add the broccoli, red bell pepper, carrots, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- Return the tofu to the skillet.
- In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes. Pour over the tofu and vegetables, tossing to coat evenly.
- Cook for another 2-3 minutes until the sauce is heated through.
- Sprinkle with green onions and sesame seeds before serving.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 20gProtéines: 15gFat: 13gSucre: 6g
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