Veggie Stir Fry
This veggie stir fry is super fast, like 25 minutes fast. It's loaded with crisp-tender veggies and a savory sauce. Skip takeout for good.
Ingredients
- 2 tablespoons sesame oil
- 2 medium carrots
- 1 head broccoli
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 6 ounces snow peas
- 150 grams firm tofu
- 4 cloves garlic
- 1 inch fresh ginger
- 0.5 cup vegetable broth
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 4 teaspoons cornstarch
- 0.5 teaspoon red pepper flakes
- 2 tablespoons toasted sesame seeds
- 2 cups cooked white rice
Instructions
- Wash and prepare the vegetables. Peel 2 medium carrots and cut them into thin strips. Wash 1 head broccoli and cut it into small florets. Wash and deseed 1 medium red bell pepper and 1 medium yellow bell pepper, then cut them into thin strips. Wash 6 ounces snow peas.
- Drain 150 grams firm tofu and press out excess water by wrapping it in a clean towel and gently pressing. Cut the tofu into 1-inch cubes.
- Peel and finely chop 4 cloves garlic. Peel 1 inch fresh ginger and grate it finely.
- In a small bowl, prepare the stir fry sauce. Combine 0.5 cup vegetable broth, 4 tablespoons soy sauce, 2 tablespoons honey, 4 teaspoons cornstarch, and 0.5 teaspoon red pepper flakes. Whisk until the cornstarch is fully dissolved and the sauce is smooth.
- Heat 2 tablespoons sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the tofu from the skillet and set aside.
- Add the finely chopped 4 cloves garlic and 1 inch grated fresh ginger to the same skillet. Cook for 30 seconds until fragrant.
- Add the 2 medium carrots (cut into thin strips) and 1 head broccoli (cut into small florets) to the skillet. Cook for 4-5 minutes, stirring frequently, until they start to soften.
- Add the 1 medium red bell pepper (cut into thin strips), 1 medium yellow bell pepper (cut into thin strips), and 6 ounces snow peas to the skillet. Cook for another 2-3 minutes, stirring continuously, until all vegetables are crisp-tender.
- Return the cooked tofu to the skillet with the vegetables. Pour the prepared stir fry sauce over the vegetables and tofu. Stir gently to coat everything evenly. Bring the sauce to a simmer and cook for 1-2 minutes, stirring, until the sauce thickens.
- Remove the stir fry from the heat. Divide the stir fry among 4 serving bowls, serving it over 2 cups cooked white rice. Garnish each serving with 0.5 tablespoon toasted sesame seeds.