Easy Tofu & Rainbow Veggie Symphony Recipe - Quick and Delicious

About This Tofu & Rainbow Veggie Symphony Recipe

Ingredients You'll Need

• - 1 block (14 oz) extra-firm tofu, pressed and cubed
• - 1 tbsp olive oil
• - 1 red bell pepper, thinly sliced
• - 1 orange bell pepper, thinly sliced
• - 1 yellow bell pepper, thinly sliced
• - 1 cup broccoli florets
• - 1 cup snow peas, trimmed
• - 1 cup sliced carrots
• - 1/2 cup sliced mushrooms
• - 1/4 cup chopped scallions
• - 2 cloves garlic, minced
• - 1 inch ginger, grated
• - 1/4 cup soy sauce (low sodium preferred)
• - 2 tbsp rice vinegar
• - 1 tbsp honey or maple syrup
• - 1 tsp sesame oil
• - 1/2 tsp red pepper flakes (optional)
• - 1/4 cup toasted sesame seeds
• - Cooked brown rice or quinoa, for serving

Step-by-Step Instructions

1. 1. Prepare the tofu: Press the tofu to remove excess water. Wrap the block in a clean kitchen towel or several layers of paper towels and place a heavy object (like books or a cast iron skillet) on top for at least 15 minutes. This will ensure the tofu crisps up nicely during cooking. Once pressed, cut the tofu into bite-sized cubes.
2. 2. Prepare the vegetables: Wash and chop all vegetables according to the ingredient list. Ensure that the pieces are roughly the same size for even cooking. Having everything prepped beforehand makes the stir-fry process much smoother.
3. 3. Stir-fry the tofu: Heat the olive oil in a large wok or skillet over medium-high heat. Add the tofu cubes and stir-fry for 5-7 minutes, until golden brown and slightly crispy on all sides. Remove the tofu from the wok and set aside.
4. 4. Sauté aromatics: In the same wok, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
5. 5. Stir-fry the vegetables: Add the bell peppers, broccoli, snow peas, and carrots to the wok. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. Add the mushrooms during the last 2 minutes of cooking.
6. 6. Create the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and red pepper flakes (if using).
7. 7. Combine everything: Return the tofu to the wok. Pour the sauce over the tofu and vegetables. Stir-fry for another 2-3 minutes, allowing the sauce to coat everything evenly and reduce slightly.
8. 8. Garnish and serve: Stir in the chopped scallions and toasted sesame seeds. Serve immediately over cooked brown rice or quinoa.
9. 9. Adjust seasoning: Taste the stir-fry and adjust the seasoning as needed. You might want to add more soy sauce for saltiness, honey for sweetness, or rice vinegar for acidity.
10. 10. Optional protein addition: For added protein, you can add cooked shrimp, chicken, or chickpeas to the stir-fry along with the tofu. Adjust cooking times accordingly.

Cooking Tips for Success

• - Press the tofu thoroughly: This is crucial for achieving crispy tofu. The longer you press it, the crispier it will become.
• - Don't overcrowd the wok: If you overcrowd the wok, the vegetables will steam instead of stir-fry. Work in batches if necessary.
• - Adjust the heat: Maintain medium-high heat throughout the cooking process to ensure the vegetables are tender-crisp and the tofu is golden brown.
• - Taste and adjust: Taste the stir-fry before serving and adjust the seasoning according to your preferences. You can always add more of any ingredient to your liking.
• - Get creative with vegetables: Feel free to experiment with other vegetables, such as zucchini, asparagus, or bok choy. Consider seasonal vegetables for optimal flavor.