Colorful Tofu and Vegetable Stir Fry

Let’s talk about tofu – the wonderfully underrated protein-rich food that is often abused by being eaten raw in salads. First tip on making tofu taste delicious – don’t eat it raw with spinach. As a dedicated meat-eater who loves tofu, I also would encourage you to view it as more than a meat substitute. It’s a wonderful ingredient for vegetarians, vegans, and meat-eaters to enjoy! There’s nothing I love better than a savory tofu and veggie stir fry seasoned with some spices and soy sauce and paired with a hot bowl of rice. This recipe takes 30 minutes to bring together and results in a colorful and healthy blend of vibrant vegetables and flavorful chunks of tofu.

Like my sweet and sour pork ribs, this recipe is inspired by my dad’s cooking. I put a little bit of this and that until I have flavors that remind me of home!

Tofu tastes excellent paired with jasmine rice – maybe it’s the combination of healthy proteins and carbs making your body super happy! I used my brand new Zojirushi rice cooker to make effortlessly perfect rice while chopping vegetables and frying up tofu – no need to watch the pot or worried about burnt/undercooked rice. Of course, a pot will suffice for making rice, though I am a huge rice cooker fan.

Colorful Tofu and Vegetable Stir Fry Recipe

Serving size: 2

Cook time: 30 min

Ingredients

14 oz (1 package) firm tofu

1 red bell pepper

1/2 lb sugar snap peas

1 tbsp vegetable or olive oil

2 tbsp water

1 tbsp sugar

4 tbsp low sodium soy sauce

1 tsp cornstarch

1 tsp chili flakes

1 tbsp rice vinegar (optional)

Directions

1. Cut tofu into one inch cubes and slice pepper into strips
2. Prepare cornstarch slurry by mixing your 1 tsp of cornstarch with 1 tsp of water in a bowl until cornstarch is dissolved. Add more water if necessary to avoid a gluey consistency.
3. Heat oil in pan on med-high heat and add tofu. Stir fry tofu for a 3 minutes.
4. Add water, sugar, soy sauce, and vinegar and continue simmering tofu until a quarter of the liquid has reduced. Feel free to add more soy sauce or sugar to taste.
5. Add red bell pepper strips and continue stir frying on med-high heat for 3 minutes
6. Add sugar snap peas and continue stir frying for 3 minutes. Add more water if too much liquid is simmering off.
7. Add cornstarch slurry and chili flakes and mix until tofu and vegetables are evenly coated
8. Serve hot with a steaming bowl of rice!

Sharing this recipe to Fiesta Friday, co-hosted by Life Diet Health!