This quick and easy Vegetable Stir-Fry with Tofu is packed with protein, vitamins, and minerals. The tender tofu and vibrant vegetables are coated in a delicious sauce, making it a perfect meal prep option.

Vegetable Stir-Fry with Tofu

Time: 30 minutes
Servings: 4

Ingredients:

1 block (400g) firm tofu, drained and cubed

2 tablespoons soy sauce

1 tablespoon sesame oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 large carrot, julienned

1 small broccoli head, cut into florets

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons vegetable oil

1/4 cup vegetable broth

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions:

1. In a bowl, marinate the tofu cubes with 2 tablespoons of soy sauce and sesame oil for 10 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. 
3. Add the tofu and stir-fry for 5 minutes until golden. 
4. Remove and set aside.
5. Add the remaining vegetable oil to the skillet. Add the garlic, ginger, bell peppers, carrot, and broccoli. 
6. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
7. Return the tofu to the skillet. Add the vegetable broth, soy sauce, and hoisin sauce. 
8. Stir to combine.
9. Pour in the cornstarch mixture and cook for 2-3 minutes until the sauce thickens.
10. Let the stir-fry cool to room temperature. 
11. Portion into meal prep containers and store in the fridge for up to 5 days. 

Note:

This dish is best refrigerated and not recommended for freezing, as the texture of tofu can change.