Crispy Vegan Tofu Stir-Fry with Mixed Vegetables
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
Press tofu to remove excess water, then cut into cubes
Toss tofu cubes with cornstarch until coated
Heat vegetable oil in a large skillet or wok over medium-high heat
Add tofu and cook until golden and crispy on all sides, then remove and set aside
Add sesame oil to the skillet, then stir in garlic and onion until fragrant
Add carrot and broccoli, and stir-fry for 2-3 minutes
Add bell pepper and sugar snap peas, and stir-fry until vegetables are crisp-tender
Whisk together soy sauce, rice vinegar, maple syrup, sriracha, and vegetable broth in a small bowl
Return tofu to the skillet, pour the sauce over, and stir to combine
Cook until the sauce thickens slightly
Season with salt and pepper to taste
Serve over cooked rice or noodles
