Asian Vegetable Stir-Fry with Tofu
This Asian Vegetable Stir-Fry with Tofu Recipe is a quick and vibrant dinner idea packed with crispy tofu, fresh veggies, and a savoury soy-ginger sauce. Ready in just 25 minutes, it’s perfect for busy weeknights or when you’re craving something wholesome and flavourful.
Ingredients
- 1 block 400g firm tofu, cubed
- 2 tbsp sesame oil divided
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 carrot julienned
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds optional
- Cooked rice or noodles for serving
Instructions
- Heat 1 tbsp of sesame oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, then set aside.
- In the same pan, heat the remaining sesame oil. Add the garlic and ginger, stirring until fragrant, about 1 minute.
- Toss in the broccoli, red bell pepper, and carrot, stir-frying until tender-crisp, about 5 minutes.
- Return the tofu to the pan and pour in the soy sauce and rice vinegar. Toss everything together until evenly coated.
- Serve over cooked rice or noodles, topped with sesame seeds if desired.