Harvest Veggie Stir-Fry with Tofu
I came up with this stir-fry after a visit to my local farmer’s market, where I found some of the freshest fall veggies. It quickly became a favorite weeknight meal for its simplicity and versatility.
Description
This stir-fry celebrates fall produce with broccoli, carrots, and bell peppers, paired with crispy tofu for a balanced and nutritious meal.
Ingredients
- 1 block firm tofu (cubed)
- 1 cup broccoli florets
- 1 red bell pepper (sliced)
- 1 carrot (thinly sliced)
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Press tofu to remove excess moisture.
- Heat oil in a pan and sauté tofu until crispy on all sides. Set aside.
- Add more oil to the pan and sauté garlic, broccoli, bell pepper, and carrots.
- Stir in soy sauce, maple syrup, and vinegar. Cook until veggies are tender but crisp.
- Add tofu back into the pan and toss everything together. Serve hot.
Note
Substitute tofu with tempeh for a different texture.
Add sesame seeds for garnish.
Vegan stir-fry, tofu stir-fry, fall vegetables, plant-based stir-fry