Vegetable Stir-Fry with Tofu or Chicken

Prep time: 20 minutes | Servings: 5

Colorful stir-fry with mixed vegetables in ginger-garlic sauce, tofu for vegetarians and chicken option for omnivores

Photo by Keegan Evans on Pexels

Ingredients

• 1.00 block tofu
• 0.50 pound chicken breast
• 2.00 cup broccoli
• 2.00 whole bell pepper
• 2.00 whole Carrot
• 1.00 cup snap pea
• 3.00 whole garlic clove
• 1.00 tablespoon Ginger
• 3.00 tablespoon soy sauce
• 1.50 cup rice
• 1.00 tablespoon sesame oil
• 2.00 whole onion

Instructions

1. Press the 14 ounces firm tofu between paper towels with a weight on top for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 1 teaspoon brown sugar, and 0.25 cup vegetable broth until smooth. Set aside.
2. Prepare the vegetables: cut the 1 large red bell pepper into 1-inch pieces, slice the 2 medium carrots into thin diagonal slices, mince the 4 garlic cloves, grate the 1 tablespoon fresh ginger, and slice the 3 green onions (separate white and green parts).
3. Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes in a single layer and cook undisturbed for 3-4 minutes until golden brown. Flip and cook another 2-3 minutes until crispy on all sides. Remove tofu from pan and set aside.
4. Add the remaining 1 tablespoon vegetable oil to the same pan. Add the 2 medium carrots and stir-fry for 2 minutes. Add the 2 cups broccoli florets and stir-fry for 2 minutes. Add the 1 cup snap peas and red bell pepper pieces, stir-fry for another 2 minutes until vegetables are crisp-tender.
5. Push vegetables to the side of the pan. Add the minced 4 garlic cloves, 1 tablespoon grated fresh ginger, and white parts of the green onions to the center. Stir-fry for 30 seconds until fragrant.
6. Return the tofu to the pan. Pour the prepared sauce over everything and toss to coat. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats all ingredients. Remove from heat, sprinkle with 1 tablespoon sesame seeds and the green parts of the green onions. Serve immediately.

Nutrition (per serving)

Calories: 285 | Fat grams: 16g | Sodium mg: 820g | Carbs grams: 24g | Fiber grams: 5g | Sugar grams: 9g | Protein grams: 14g | Cholesterol mg: 0g