Colorful Vegan Tofu Stir-Fry

Vegan Stir-Fry Recipe:

Ingredients:

• For the Stir-Fry:
  • 1 block firm tofu (14 oz, pressed and cubed)
  • 2 cups broccoli florets
  • 1 bell pepper (sliced)
  • 2 medium carrots (sliced thinly)
  • 1 cup mushrooms (sliced)
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp sesame oil (or vegetable oil)
  • 2 cloves garlic (minced)
  • 1-inch piece of ginger (grated)
  • 1 tbsp cornstarch (optional, for crispy tofu)
  • Cooked rice or noodles (for serving)
  • Sesame seeds (for garnish)
  • Green onions (for garnish)

Instructions:

1. Prepare the Tofu:
   • If using cornstarch, toss the cubed tofu in it for a crispy texture.
   • In a skillet or wok, heat sesame oil over medium-high heat. Add the tofu and cook until golden brown on all sides (about 8-10 minutes). Remove from the pan and set aside.
2. Sauté the Vegetables:
   • In the same skillet, add a bit more oil if necessary. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
   • Add broccoli, bell pepper, carrots, and mushrooms. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
3. Combine and Cook:
   • Return the crispy tofu to the pan. Add soy sauce and stir to coat everything evenly. Cook for another 2-3 minutes until heated through.
4. Serve:
   • Serve the stir-fry hot over cooked rice or noodles. Garnish with sesame seeds and sliced green onions.