Vegetable Tofu Stir-Fry
Loaded with peppers, broccoli & snow peas, this vegetable tofu stir-fry is an easy vegan recipe that's filling and wholesome with brown rice.
Ingredients
- 14 ouncepackage extra firm tofu
- ⅓ cuplow-sodium soy sauce
- ¼ cupwater
- 1 tablespoonrice vinegar
- 1 tablespoonmaple syrup
- 1 tablespoonsesame oil
- 2garlic cloves, (minced)
- 1 tablespoonminced fresh ginger
- ½ teaspoonred pepper flakes
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 2 tablespoonsvegetable oil
- 3scallions, (thinly sliced, green and white parts separated)
- 2bell peppers, (diced into 1/2-inch pieces)
- 1 poundbroccoli, (trimmed and cut into small florets)
- 4 ouncessnow peas ((about 1 heaping cup))
- 1 cupscooked brown rice
Directions
- 1
Pat the tofu with a paper towel. Wrap with a dry paper towel and place a heavy pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1/2-inch cubes.
- 2
For the sauce, in a small bowl, stir together the soy sauce, water, rice vinegar, maple syrup, sesame oil, garlic, ginger, red pepper flakes, salt and pepper.
- 3
Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the tofu and cook until lightly browned, about 1-2 minutes per side. Pour in 1/4 cup sauce and stir around the tofu letting the sauce bubble. Remove the tofu and set aside on a plate. Wipe out the skillet.
- 4
Pour 1 tablespoon vegetable oil in the hot skillet, swirling it around. Sauté the white parts of the scallions for a minute to let them soften.
- 5
Add the peppers, sautéing for 2 minutes. Next add the broccoli and continue cooking for 2 minutes before adding the snow peas. Sauté 1-2 minutes longer until the vegetables are cooked but still bright and crisp.
- 6
Pour in the remaining sauce. Let it simmer for a minute before stirring in the rice and tofu and continue cooking until the rice is warmed and most of the sauce has been absorbed.
- 7
Fold in the sliced green scallions before serving.