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- 1 block firm tofu - 2 cups mixed vegetables (like bell peppers, broccoli, carrots, and snap peas) - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon sesame seeds (for garnish) - Fresh basil or cilantro leaves (for garnish) - 2 tablespoons vegetable oil - 2 teaspoons cornstarch - 2 cloves garlic, minced - 1-inch piece fresh ginger, minced Each ingredient plays a key role in this quick veggie stir-fry with tofu. The firm tofu adds protein and texture. Mixed vegetables bring color and crunch. Soy sauce and sesame oil provide rich flavor. You can add sesame seeds and fresh herbs for a nice touch at the end. When you gather these ingredients, you'll be set for a tasty meal. Use fresh veggies for the best taste. Frozen veggies work too if you're short on time. This recipe is flexible, so feel free to swap in your favorite ingredients. Check out the Full Recipe for more details! Pressing excess moisture Start by pressing the tofu. This step is key. It helps to remove extra moisture. Wrap the tofu in paper towels. Place a light weight, like a cast-iron pot, on top. Let it sit for about 15 minutes. This makes the tofu firmer and helps it fry better. Cubing tofu Once pressed, it’s time to cube the tofu. Cut it into bite-sized pieces. Aim for even cubes for a nice cook. Place the cubed tofu in a bowl. Coat it with soy sauce and cornstarch. Mix well until every piece is covered. Heating oil and frying tofu Now, let’s heat the oils. In a large skillet or wok, pour in the sesame and vegetable oil. Heat it over medium-high heat. Once hot, add the tofu cubes. Make sure they are in a single layer. This helps them fry evenly. Achieving a crispy texture Fry the tofu for about 8 to 10 minutes. Turn the cubes often. You want them golden brown and crispy. Once done, carefully remove them from the skillet. Place the crispy tofu on a plate and set aside. Adding garlic and ginger In the same skillet, add a little more vegetable oil. Next, toss in the minced garlic and ginger. Stir quickly for about 30 seconds. This will bring out their great aroma. Be careful not to let them burn. Cooking mixed vegetables Now, add your mixed vegetables to the skillet. Stir-fry for about 3 to 5 minutes. Watch for vibrant colors and some tenderness. You want them cooked but still crisp. After that, return the crispy tofu to the skillet. Toss all the ingredients together for a delicious mix. Heat everything for another 2 minutes until warm. Enjoy your Quick Veggie Stir-Fry with Tofu! Check out the Full Recipe for more details. Tofu can be tricky. Pressing it is key to good texture. It helps remove extra moisture. Wrap the tofu in paper towels and place a weight on top. Let it sit for about 15 minutes. This step makes your tofu crispier when you fry it. Once pressed, cut the tofu into even cubes. This helps them cook evenly and get that lovely golden brown color. Seasoning is vital for a tasty stir-fry. Use soy sauce to add depth. Sesame oil gives it a nice nutty flavor. You can also add a pinch of salt and pepper. For more kick, try adding red pepper flakes or a splash of hot sauce. Experiment with spices you love to make it your own! Prepping your ingredients ahead of time is a game-changer. Chop your veggies and tofu early in the day. Store them in the fridge until you're ready to cook. This way, you can whip up your stir-fry in no time. If you’re short on time, frozen vegetables work great. They’re already cut and ready to go! Just toss them in the skillet and stir-fry until heated through. For the full recipe, check out the Quick Veggie Stir-Fry with Tofu 🥡 section. {{image_4}} You can swap tofu for other proteins. Tempeh works well and has a nutty flavor. Seitan is another great choice. It's chewy and packed with protein. You can also add legumes like chickpeas or black beans. They boost protein and add texture. Mix up your veggies based on the season. In spring, use asparagus and snap peas. Summer is perfect for zucchini and bell peppers. In fall, try carrots and squash. Always aim for colorful combinations. They make your dish more appealing and fun to eat. For a gluten-free meal, use tamari instead of soy sauce. It tastes similar but has no gluten. If you want to make it vegan, ensure your sauces are plant-based. Many brands offer vegan-friendly options. This way, you can enjoy a tasty meal that meets your dietary needs. To keep your veggie stir-fry fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place the cooled stir-fry in the fridge within two hours of cooking. When you want to reheat, use the stovetop for the best results. Heat a pan over medium heat and add a splash of water or oil. Stir until warm, about 5 minutes. If you want to prepare meals in bulk, chop your veggies and tofu ahead of time. Store them separately in the fridge for up to three days. You can also freeze the stir-fry. After cooking, let it cool completely. Transfer it to a freezer-safe container. It can last for up to three months in the freezer. To serve, thaw overnight in the fridge and reheat as mentioned above. In the fridge, your stir-fry stays fresh for about four days. Check for signs of spoilage, like off smells or a slimy texture. If the veggies look dull or mushy, it’s best to toss them. Always trust your senses; they guide you well in the kitchen. Enjoy your meal safely! For the full recipe, check the earlier section. Can I use frozen vegetables for this recipe? Yes, you can use frozen vegetables. They save time and are convenient. Just add them straight from the bag. They may need a few extra minutes to cook. How do I make this stir-fry extra spicy? To add heat, use red pepper flakes or fresh chili peppers. You can also add spicy sauce like sriracha. Start small, then taste and adjust as needed. What can I use instead of soy sauce? If you need a soy sauce substitute, try coconut aminos. It has a similar flavor and is soy-free. You can also use tamari for a gluten-free option. Alternatives for sesame oil? For a sesame oil substitute, use olive oil or avocado oil. These oils have mild flavors that work well in stir-fries. You can also use peanut oil for a different taste. Can I use an air fryer for the tofu? Yes! The air fryer is great for making crispy tofu. Toss the cubed tofu with soy sauce and cornstarch, then air fry at 400°F for about 15-20 minutes. Shake the basket halfway for even cooking. What are the best pans for stir-frying? A wok is ideal for stir-frying. It has high sides and heats evenly. If you don't have a wok, use a large non-stick skillet. Both options work well for this Quick Veggie Stir-Fry with Tofu. This blog covered making a tasty stir-fry using tofu and veggies. We discussed key ingredients and cooking steps. I shared tips for texture and flavor, plus fun variations for your dish. Remember to store leftovers properly for the best taste later. With these ideas, you can create a delicious meal quickly. Enjoy your cooking adventure!

- Quick Veggie Stir-Fry with Tofu

Create a delightful and nutritious meal in minutes with this Quick Veggie Stir-Fry with Tofu recipe! Packed with colorful vegetables and crispy tofu, this easy dish is both satisfying and full of flavor. Perfect for busy weeknights, it's customizable to fit your taste preferences. Get ready to impress your family with a wholesome dinner that’s quick to whip up. Dive into the full recipe and discover your new favorite weeknight meal!
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Ingredients
  

1 block firm tofu, drained and cubed

2 tablespoons soy sauce

1 tablespoon sesame oil

2 cups mixed vegetables (such as red and yellow bell peppers, broccoli florets, julienned carrots, and sugar snap peas)

2 cloves garlic, minced

1-inch piece fresh ginger, minced

2 teaspoons cornstarch

2 tablespoons vegetable oil (for frying)

1 tablespoon sesame seeds (optional, for garnish)

Fresh basil or cilantro leaves (for garnish)

Instructions
 

Begin by pressing the tofu to extract excess moisture. Wrap the tofu block in paper towels and place a light weight on top (like a cast-iron skillet) for approximately 15 minutes.

    After pressing, cut the tofu into bite-sized cubes. In a mixing bowl, toss the cubed tofu with soy sauce and cornstarch until it is evenly coated.

      Heat both the sesame oil and 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

        Carefully add the tofu cubes in a single layer to the skillet. Fry the tofu for about 8-10 minutes, turning occasionally, until it is golden brown and crispy on all sides. Once done, remove the crispy tofu from the skillet and set it aside on a plate.

          In the same skillet, add the remaining tablespoon of vegetable oil. Introduce the minced garlic and ginger, stirring quickly for about 30 seconds until they become fragrant, taking care not to let them burn.

            Add the mixed vegetables to the skillet. Stir-fry for 3-5 minutes, or until the vegetables are vibrant in color and slightly tender but still crisp.

              Return the crispy tofu to the skillet, tossing everything together to ensure an even mix. Cook for an additional 2 minutes until everything is heated through and well combined.

                Serve the stir-fry hot, garnished with optional sesame seeds and a sprinkle of fresh basil or cilantro leaves for an aromatic finish.

                  - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4