Name: Tofu Stir-Fry
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 14 oz firm tofu; 2 cup broccoli florets; 1 whole bell pepper; 1 cup snap peas; 3 clove garlic; 1 tbsp fresh ginger; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp cornstarch; 1/4 cup water; 2 tbsp vegetable oil; 1/4 tsp red pepper flakes

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240 cal15g protein18g carbs13g fat840mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch20 min activeShortcut15 min active

Everyday 25nothing beyond the everyday cabinet

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Tofu Stir-Fry

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Quick20 minBeginner friendly

Serves−2+· written for 2 — change it and the ingredients follow

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Ingredients

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firm tofupressed and cubed14 oz

broccoli florets2 cups

bell pepperany color, sliced1 whole

snap peas1 cup

garlicminced3 cloves

fresh gingerminced1 tbsp

soy sauce3 tbsp

rice vinegar1 tbsp

sesame oil1 tsp

cornstarch1 tsp

water1/4 cups

vegetable oil2 tbsp

red pepper flakesoptional1/4 tsp

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Press tofu between two paper towel-lined plates for 10 minutes to remove excess moisture, then cut into 3/4-inch cubes.

2Whisk together soy sauce, vinegar, sesame oil, cornstarch, and water in a small bowl; set the sauce aside.

3Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Once shimmering, add tofu in a single layer and cook 3–4 minutes per side until golden and crispy on edges. Transfer to a plate.

4Add remaining oil to the pan. Stir-fry broccoli and bell pepper for 3–4 minutes until starting to soften. Add snap peas, garlic, and ginger; cook 1 minute more until fragrant.

5Return tofu to the pan. Pour in the sauce and toss everything to coat. Cook 1–2 minutes, stirring gently, until the sauce thickens and clings to the vegetables and tofu.

6Taste and adjust seasoning. Serve over rice if you like.