Easy Chinese Vegetable Stir-Fry with Tofu and Soy Sauce – A Delightful and Healthy Dinner Option

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup broccoli florets 1 cup sliced bell peppers (mix of red, green, and yellow) 1/2 cup snap peas 4 oz firm tofu, cut into cubes 2 tbsp soy sauce 1 tbsp oyster sauce (optional) 1 tsp sesame oil 1 clove garlic, minced 1/2 tsp grated ginger 1/4 cup chopped green onions Salt and pepper to taste 1 tbsp cornstarch 3 tbsp water 2 tsp cooking oil

Instructions

1. In a small bowl, mix the soy sauce, oyster sauce (if using), sesame oil, minced garlic, grated ginger, salt, and pepper. Set aside.
2. In another bowl, mix cornstarch and water to create a slurry. Set aside.
3. Heat cooking oil in a wok or large skillet over medium high heat. Add the tofu cubes and cook until golden brown on all sides. Remove from pan and set aside.
4. In the same wok, add the broccoli florets and sliced bell peppers. Stir fry for 3 minutes or until vegetables are slightly tender but still crisp.
5. Add snap peas and cook for an additional minute.
6. Pour in the prepared sauce mixture and stir well to coat the vegetables evenly.
7. Return the cooked tofu to the pan and mix gently.
8. Stir in the cornstarch slurry and cook until the sauce has thickened.
9. Turn off heat, add chopped green onions, and give a quick stir.
10. Transfer the stir fry to a serving plate and serve immediately with steamed rice or noodles.

Chef’s Insight

Avoid overcooking the vegetables to maintain their vibrant colors and crisp texture.

Notes

Feel free to add your favorite vegetables or protein sources to this recipe.