Vegan stir fry!

Ingredients

• 14 oz Firm Tofu (pressed, cut into 1‑inch cubes)
• 1 medium Bell Pepper (red or yellow, sliced into strips)
• 2 cups Broccoli Florets (cut into bite‑size pieces)
• 1 large Carrot (julienned)
• 1 cup Snap Peas (ends trimmed)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (minced)
• 2 stalks Green Onions (sliced, for garnish)
• 3 tbsp Soy Sauce (low‑sodium preferred)
• 2 tbsp Hoisin Sauce (adds sweetness and depth)
• 1 tbsp Honey (or maple syrup for vegan version)
• 1 tsp Rice Vinegar (adds brightness)
• 1 tsp Sesame Oil (toasted, for flavor)
• 1 tsp Cornstarch (mixed with 2 tbsp water to form slurry)
• 2 tbsp Vegetable Oil (high‑smoke‑point oil for stir‑frying)
• 4 cups Cooked Rice (white or brown, prepared ahead)

Instructions

1. Press and Cube Tofu

   Wrap the tofu block in a clean kitchen towel, place a heavy pan on top, and press for 5 minutes. Then cut into 1‑inch cubes.

   Time: PT2M

2. Prepare the Sticky Sauce

   In a mixing bowl whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, and the cornstarch slurry (cornstarch mixed with water).

   Time: PT1M

3. Stir‑Fry Tofu

   Heat 1 tbsp vegetable oil in the wok over medium‑high heat. Add tofu cubes in a single layer and fry, turning occasionally, until golden on all sides, about 3‑4 minutes. Transfer tofu to a plate.

   Time: PT4M

   Temperature: medium‑high

4. Cook the Vegetables

   Add remaining 1 tbsp oil to the wok. Toss in bell pepper, broccoli, carrot, and snap peas. Stir‑fry quickly for 3 minutes until vegetables are bright‑colored but still crisp.

   Time: PT3M

   Temperature: medium‑high

5. Add Aromatics

   Add minced garlic and ginger; stir for 30 seconds until fragrant, being careful not to burn.

   Time: PT30S

   Temperature: medium‑high

6. Combine Tofu and Sauce

   Return the tofu to the wok, pour the prepared sauce over everything, and toss to coat. Cook 1‑2 minutes, allowing the sauce to thicken and become glossy.

   Time: PT2M

   Temperature: medium‑high

7. Serve

   Spoon the stir‑fry over warm cooked rice, garnish with sliced green onions, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g