Tofu Stir Fry Vegetables

1. 1

   Sear the tofu until golden brown.

   • Heat 3 ml of sesame oil in a large non-stick pan over medium-high heat.
   • Add the cubed tofu to the pan in a single layer.
   • Cook for 6 minutes, turning occasionally until all sides are golden and crisp.

   TIPPress the tofu between paper towels for 15 minutes before cooking to ensure a better sear.
2. 2

   Sauté the aromatics and vegetables.

   • Stir in the minced garlic and ginger and cook for 30 seconds until fragrant.
   • Add the julienned carrots, sliced mushrooms, and snap peas.
   • Stir-fry for 4 minutes until the vegetables are tender-crisp.
3. 3

   Season the stir-fry with sauce.

   Pour the low-sodium soy sauce and rice vinegar over the tofu and vegetable mixture. Toss everything together for 1 minute to ensure the sauce coats all ingredients evenly.

4. 4

   Plate the stir-fry over brown rice.

   • Divide the cooked brown rice into serving bowls.
   • Spoon the tofu and vegetable mixture over the rice.
   • Garnish with sliced scallions and sesame seeds before serving.

Cuisines we love