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Stir-fry dishes have gained immense popularity across various cuisines due to their simplicity and versatility. With endless combinations of ingredients, they offer a quick and delicious way to enjoy a nutritious meal any day of the week. This Vibrant Tofu & Veggie Medley Stir-Fry not only satisfies your taste buds but also brings a burst of color to your plate.

Easy Vegetable Stir-Fry with Tofu and Rice

Brighten up your weeknight meals with this Vibrant Tofu & Veggie Medley Stir-Fry! This quick and easy weeknight dinner combines protein-packed tofu with colorful, fresh vegetables, making it not just a feast for the eyes but also a comforting and nutritious choice. Perfect for busy nights, this dish is ready in just 30 minutes, allowing you to enjoy a delicious, satisfying meal without the fuss. Save this recipe for later and elevate your dinner game!
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Ingredients
  

1 block (14 oz) firm tofu, drained and pressed

2 tablespoons soy sauce (plus extra for serving)

1 tablespoon sesame oil

1 tablespoon olive oil

1 red bell pepper, thinly sliced

1 cup broccoli florets

1 cup snap peas, trimmed and ends removed

1 medium carrot, julienned

2 cloves garlic, finely minced

1-inch piece fresh ginger, peeled and grated

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

2 cups cooked rice (options: white, brown, or jasmine)

Salt and pepper, to taste

Instructions
 

Prepare the Tofu: Cut the pressed tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with 2 tablespoons of soy sauce, ensuring they are evenly coated. Allow the tofu to marinate for about 10 minutes while you prepare the vegetables.

    Cook the Rice: If you don’t have cooked rice on hand, prepare it according to package instructions, as this can be done while cooking the stir-fry. This is best prepared in advance for a streamlined cooking process.

      Sauté Tofu: Heat a large skillet or wok over medium-high heat and add the sesame oil and olive oil. Once the oils are shimmering, gently add the marinated tofu cubes. Cook the tofu for approximately 6-8 minutes, turning occasionally, until it is golden brown and crispy on all sides. Once cooked, carefully remove the tofu from the skillet and set it aside on a plate.

        Stir-fry the Vegetables: In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until aromatic. Then, incorporate the sliced red bell pepper, broccoli florets, snap peas, and julienned carrot into the skillet. Stir-fry the mixture for 4-5 minutes or until the vegetables are vibrant and crisp-tender.

          Combine and Toss: Return the cooked tofu to the skillet with the stir-fried vegetables. If desired, drizzle a little extra soy sauce over the mixture for added flavor. Gently toss all ingredients together to combine and allow them to heat through for an additional 2-3 minutes, allowing the flavors to meld beautifully.

            Serve: On serving plates, distribute the cooked rice evenly. Spoon the colorful vegetable and tofu stir-fry over the rice. For a finishing touch, garnish with chopped green onions and a sprinkle of sesame seeds. Adjust any seasoning with salt and pepper to suit your taste.

              Enjoy: Serve immediately while hot, with extra soy sauce on the side for those who desire a bit more seasoning!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings