Tofu-Veggie Stir-Fry

Updated at: Thu, 17 Aug 2023 13:54:28 GMT

Step 1

Using paper towels, pat the tofu as dry as you can.

Step 2

Heat a wok or a large skillet with a lid over high heat. Add 2 tablespoons of the vegetable oil. When hot, add the tofu and cook, stirring occasionally, until the tofu is lightly browned in places, about 5 minutes. Transfer the tofu to a plate and set it aside. Heat the remaining 1 tablespoon of vegetable oil in the wok or skillet over medium-high heat. Add the onion, ginger, and garlic and cook, stirring, until the garlic starts to turn golden, 1 to 2 minutes. Add the broccoli and carrots and cook, stirring, until coated with the ginger-garlic mixture and starting to become tender, about 2 minutes. Add the sugar snap peas and stir to combine. Add the vegetable broth and let come to a simmer, then cover the wok or skillet and cook until the vegetables start to become crisp-tender, about 3 minutes.

Step 3

Add the browned tofu, stir to combine, and cook until just beginning to heat through, 1 to 2 minutes.

Step 4

Add the soy sauce, lemon juice or vinegar, sesame oil, and scallions and cook, stirring, until everything is heated through and you can really smell the sesame oil , about 2 minutes.

Step 5

Transfer the stir-fry to a serving platter and serve with the rice.

0 liked

1 disliked