Vegetable Stir-Fry with Tofu
recipe

*A colorful and healthy stir-fry packed with fresh vegetables and protein-rich tofu. Perfect for a quick weeknight dinner.*
*Preparation Time: 20 minutes*
*Serving Size: 2 servings*

Ingredients:

- 1 block of firm tofu, drained and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon cornstarch (optional, for crispy tofu)
- Cooked rice or noodles (for serving)

Instructions:

1. Press the tofu to remove excess moisture and cut it into cubes. If you want crispy tofu, toss the cubes with cornstarch.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown on all sides. Remove from the pan and set aside.
3. In the same pan, add a bit more oil if necessary, then add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
4. Add the bell pepper, broccoli, carrot, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
5. Return the tofu to the pan and pour in the soy sauce. Stir well to combine and heat through for another 2 minutes.
6. Serve the stir-fry over cooked rice or noodles.

Nutritional Information (per serving):

- Calories: 320
- Protein: 18g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 6g
- Sugar: 5g

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