Tofu Stir-Fry with Broccoli and Peppers
Description
Welcome to the ultimate Tofu Stir-Fry with Broccoli and Peppers Recipe. This dish is a vibrant, delicious, and healthy meal that is perfect for busy weeknights or a quick lunch. Combining the protein-packed goodness of tofu with the fresh, crisp flavors of broccoli and colorful bell peppers, this stir-fry is a nutrient-rich, vegan dish that satisfies both the palate and the body. The stir-fry method ensures that the vegetables retain their crunch and bright colors, while the tofu absorbs the rich, savory sauce, making every bite a delightful experience. Whether you're new to plant-based eating or a seasoned vegan, this Tofu Stir-Fry with Broccoli and Peppers Recipe is a must-try for anyone looking to enjoy a wholesome, easy-to-make meal that is both delicious and nourishing.
Ingredients for Tofu Stir-Fry with Broccoli and Peppers Recipe
Instructions for Tofu Stir-Fry with Broccoli and Peppers Recipe
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Prepare the Tofu: Begin by pressing the tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes and toss with cornstarch to coat evenly.
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Heat the Pan: In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the tofu cubes in a single layer and cook until all sides are golden brown and crispy, about 5-7 minutes. Remove tofu from the pan and set aside.
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Sauté the Aromatics: In the same pan, add sesame oil followed by the minced garlic and ginger. Sauté for about 1 minute until fragrant.
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Cook the Vegetables: Add the broccoli florets and bell pepper slices to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
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Add the Sauce: Return the tofu to the pan, and pour in the soy sauce, rice vinegar, and hoisin sauce. Stir everything together until the tofu and vegetables are well coated and the sauce thickens slightly.
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Finish and Garnish: Remove the stir-fry from the heat and sprinkle with sesame seeds and chopped green onions.
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Serve: Serve the stir-fry hot over a bed of cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Sodium 800mg34%
- Potassium 500mg15%
- Total Carbohydrate 25g9%
- Dietary Fiber 6g24%
- Sugars 6g
- Protein 18g36%
- Vitamin A 700 IU
- Vitamin C 60 mg
- Calcium 150 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tofu Stir-Fry with Broccoli and Peppers Recipe Variation Options
- Spicy Tofu Stir-Fry: Add a teaspoon of chili garlic sauce or Sriracha to the sauce for a spicy kick.
- Nutty Flavor: Stir in a tablespoon of peanut butter or almond butter into the sauce for a rich, nutty taste.
- Different Vegetables: Swap out the broccoli and peppers for snap peas, carrots, or baby corn for a different flavor profile.
- Citrus Twist: Add a splash of orange or lime juice to the sauce for a bright, citrusy flavor.
- Protein Boost: Add some edamame or cashews to the stir-fry for an extra protein punch.
Tofu Stir-Fry with Broccoli and Peppers Recipe Cooking Tips
- Press the Tofu: Make sure to press the tofu well to remove excess water. This will help it crisp up nicely when cooked.
- Even Cooking: Cut all vegetables into uniform sizes to ensure they cook evenly.
- High Heat: Stir-frying requires high heat, so make sure your pan is hot before adding the tofu and vegetables.
- Avoid Overcrowding: If your pan is too crowded, the tofu and vegetables will steam rather than fry. Cook in batches if necessary.
- Add Tofu Last: To keep the tofu crispy, add it back to the pan only at the end, just before serving.
Tofu Stir-Fry with Broccoli and Peppers Recipe Serving Suggestions
- Over Rice: Serve the stir-fry over steamed jasmine rice, brown rice, or quinoa for a complete meal.
- Noodle Bowl: Toss the stir-fry with your favorite noodles, like soba, udon, or rice noodles.
- Lettuce Wraps: Use the stir-fry as a filling for lettuce wraps for a fresh and light meal.
- Top with Extra Crunch: Add a handful of crushed peanuts or cashews on top for extra texture and flavor.
- Side of Pickles: Serve with a side of pickled ginger or daikon radish to add a tangy contrast.
Reader Engagement
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Frequently Asked Questions
Yes, frozen vegetables can be used, but they may release more water during cooking. To prevent sogginess, cook the frozen vegetables separately and add them back in at the end.
Simply use gluten-free soy sauce or tamari in place of regular soy sauce to make this dish gluten-free.
Absolutely! Bake the tofu at 400°F (200°C) for 25-30 minutes, flipping halfway through, until crispy, then add it to the stir-fry.
You can substitute tofu with tempeh, seitan, or even paneer if you’re not following a vegan diet.
Yes, if you prefer a saucier stir-fry, double the sauce ingredients and add a splash of water if needed to thin it out.
The stir-fry can be frozen, but the texture of the vegetables may change slightly. It’s best to freeze the tofu separately and add fresh vegetables when reheating.
