Simple 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
In a bowl, combine soy sauce, rice vinegar, maple syrup, sriracha sauce, and vegetable broth to make the sauce
Toss the cubed tofu with cornstarch until evenly coated
Heat sesame oil and 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, broccoli florets, and sugar snap peas, stir-frying for 3-4 minutes until slightly tender
Add the coated tofu and continue stir-frying until the tofu is browned and crispy
Pour the prepared sauce over the mixture and cook for another 2-3 minutes until everything is well coated and heated through
Season with salt and pepper to taste
Serve the stir-fry over cooked rice or noodles
