Quick and Easy Vegan Tofu Stir-Fry
Ingredients
- 200g firm tofu, cubed
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1/4 cup vegetable broth
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sriracha sauce
- Salt and pepper, to taste
- Cooked rice or noodles, for serving
Preparation
Prepare the sauce by mixing soy sauce, cornstarch, rice vinegar, maple syrup, and sriracha in a small bowl and set aside
Heat vegetable oil in a large skillet or wok over medium-high heat
Add minced garlic and sliced onion, stir-frying for 1-2 minutes until fragrant
Add julienned carrot, sliced bell pepper, and broccoli florets, stir-frying for 3-4 minutes until vegetables begin to soften
Add cubed tofu and sugar snap peas, continuing to stir-fry for another 3-4 minutes until tofu is heated through and vegetables are tender-crisp
Pour in the prepared sauce and vegetable broth, stirring well to combine and cook for 2-3 minutes until the sauce thickens
Season with salt and pepper to taste, then remove from heat
Serve immediately over cooked rice or noodles
