Veggie Tofu Stir Fry

This veggie tofu stir fry is a super delicious and easy dish. Serve it with rice or noodles for a quick and healthy dinner.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cube tofu. Cook noodles.

Step 2

Wash the vegetables. Chop the vegetables, mince the garlic and grate the ginger. Be sure to remove the fibrous strings from the flat edge of the sugar snap peas with a vegetable peeler. If you are a fan of crunchy broccoli, be sure to cut it larger than the carrots or sugar snap peas. If you prefer it soft, try to keep the size of the florets approximately equal to your snap peas.

Step 3

Add the stir fry sauce ingredients to a small bowl and mix them.

Step 4

Add oil to a non-stick pan over medium-high heat. Once shimmering, add the ginger, garlic, carrot, and broccoli to the pan. Cover and allow to cook mostly undisturbed until the carrot and broccoli soften to a tender, yet crisp consistency, around 6 minutes.

Step 5

Put the rest of the oil into a pan over medium-high heat. Cook until shimmering. Add tofu to the pan and cook undisturbed until the bottom is browned, about 4-5 minutes. Add the sauce and allow to cook, turning occasionally, until the sauce barely coats the back of a spoon.

Step 6

Remove tofu (leaving the sauce) and add the noodles and the vegetables. Serve noodles and veg, topped with tofu and green onion.

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