30 minutes
Savor vibrant colors and crisp textures with this quick and flavorful vegetable stir fry. Packed with fresh veggies, tofu, and a savory sauce, it's a nourishing meal perfect for a busy weeknight. Serve with some steamed rice to soak up the savory sauce.
tablespoons
tablespoons
tablespoons
teaspoons
tablespoons
teaspoons
Shiitake Mushrooms, sliced
cups
Carrot, sliced
cups
Garlic Clove, sliced
each
Ginger, sliced
tablespoons
Snap Peas, trimmed
cups
Red Red Bell Pepper, sliced
cups
Green Bell Peppers, sliced
cups
Red Onion, sliced
cups
Firm Tofu, cubed
cups
Cilantro, leaves picked
sprigs
1. Mix Sauce
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, water, and cornstarch until the sugar and cornstarch are completely dissolved. This combination will create a glossy sauce that clings to your vegetables, balancing sweet, tangy, and umami flavors.
2. Cook the Sturdy Vegetables
Heat avocado oil in a large pan or wok over medium-high heat. Once hot, add the sliced carrot and shiitake mushrooms. Stir-fry for about 3-4 minutes or until they start to soften and show some browning, without becoming too soft. The natural sugars in the carrots will caramelize, and the mushrooms will develop a deeper flavor.
3. Add Aromatics
Stir in the sliced ginger and garlic to the pan. Cook for about 1 minute until aromatic, but not browned. Garlic can become bitter if overcooked, so keep it golden and soft.
4. Cook Tender Vegetables
Add the green and red bell peppers, red onion, and snap peas to the pan. Stir-fry for another 2-3 minutes. The peppers and onions should still retain some crunch, offering a nice textural contrast.
5. Add Tofu
Gently fold in the cubed tofu, being careful not to break it up, and cook for an additional minute to heat it through. Tofu adds a satisfying protein component and absorbs flavors from the sauce.
6. Finishing Ingredients
Give the sauce a quick stir and pour it over the stir-fried vegetables and tofu. Bring to a boil while stirring, and cook until the sauce thickens slightly, about a minute. This step ensures that the cornstarch activates and thickens the sauce, coating each ingredient beautifully. Remove from heat and toss through cilantro leaves, allowing the residual heat to gently wilt them. This adds a fresh, herby brightness to the dish.
To achieve a crispy texture, it's crucial to press your tofu to remove excess moisture. Wrap it in a clean kitchen towel or paper towels and place a heavy object on top for at least 15 minutes. This step ensures your tofu won't be soggy and will absorb the marinade better.
For an authentic stir-fry, the wok or pan needs to be hot to cook the vegetables quickly while retaining their crunch. This will also help in developing those slightly charred, smoky flavors that are signature to a good stir-fry.
After pressing, cut the tofu into cubes and marinate it with soy sauce, hoisin sauce, and a bit of cornstarch. The cornstarch helps in creating a crispy exterior when searing the tofu. Marinate for at least 15 minutes, or longer if you have the time, to infuse the tofu with flavor.
If you overcrowd the pan, the vegetables will steam instead of fry. Cook in batches if necessary, and start with the vegetables that take the longest to cook, like carrots or broccoli. Add quicker-cooking veggies like bell peppers or snap peas towards the end.
Heat a tablespoon of oil over medium-high heat and add the tofu in a single layer. Don't stir immediately; give it a chance to develop a crust. Turn the pieces after a couple of minutes when they’re golden brown. Remove and set aside once all sides are crispy.
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