Vegetable Tofu Stir-Fry

5 from 5 votes

Loaded with peppers, broccoli & snow peas, this vegetable tofu stir-fry is an easy vegan recipe that's filling and wholesome with brown rice.

Prep Time15

Cook Time18

Total Time33

Course: Main Dishes

Cuisine: Asian

Servings:

Author: Paige Adams

Ingredients

For tofu

14 ounce package extra firm tofu

For sauce

1/3 cup low-sodium soy sauce
1/4 cup water
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For stir-fry

2 tablespoons vegetable oil
3 scallions, thinly sliced, green and white parts separated
2 bell peppers, diced into 1/2-inch pieces
1 pound broccoli, trimmed and cut into small florets
4 ounces snow peas (about 1 heaping cup)
1-1/2 cups cooked brown rice

Instructions

Pat the tofu with a paper towel. Wrap with a dry paper towel and place a heavy pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1/2-inch cubes.
For the sauce, in a small bowl, stir together the soy sauce, water, rice vinegar, maple syrup, sesame oil, garlic, ginger, red pepper flakes, salt and pepper.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the tofu and cook until lightly browned, about 1-2 minutes per side. Pour in 1/4 cup sauce and stir around the tofu letting the sauce bubble. Remove the tofu and set aside on a plate. Wipe out the skillet.
Pour 1 tablespoon vegetable oil in the hot skillet, swirling it around. Sauté the white parts of the scallions for a minute to let them soften.
Add the peppers, sautéing for 2 minutes. Next add the broccoli and continue cooking for 2 minutes before adding the snow peas. Sauté 1-2 minutes longer until the vegetables are cooked but still bright and crisp.
Pour in the remaining sauce. Let it simmer for a minute before stirring in the rice and tofu and continue cooking until the rice is warmed and most of the sauce has been absorbed.
Fold in the sliced green scallions before serving.

Notes

Fresh vegetables are best for this recipe and not frozen.

Store leftovers in an airtight container the refrigerator up to 4 days. Warm them in the microwave or in a skillet over low heat with a little oil. You can also eat them cold.

If you want to use a protein other than tofu, such as chicken or shrimp, sauté it in the skillet first. Then set it aside on a plate, wipe out the skillet and cook the recipe as written.

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