**Servings:** 2
**Total Time:** 25 minutes
**Preparation Time:** 10 minutes
**Overnight Preparation Required:** Not Applicable
**Cooking Time:** 15 minutes
### Tools
- Induction stovetop
- Large non-stick skillet or wok
- Spatula
- Knife
- Cutting board
### Ingredients
- 1/2 block of firm tofu, cubed
- 1 tablespoon vegetable oil (divided)
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 cup broccoli florets
- 1/2 cup snap peas
- 1 carrot, julienned
- 1 clove garlic, minced
- 1/2 tablespoon ginger, minced
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon hoisin sauce
- 1/2 tablespoon sesame oil
- 1/2 teaspoon cornstarch
- 1 tablespoon water
- Optional: sesame seeds and green onions for garnish
### Instructions
1. **Prepare Tofu:**
- Heat 1/2 tablespoon of vegetable oil in the skillet over medium-high heat on the induction stovetop. Add cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
2. **Cook Vegetables:**
- Add the remaining 1/2 tablespoon of vegetable oil to the skillet. Add garlic and ginger, sauté for 1 minute until fragrant.
- Add bell peppers, broccoli, snap peas, and carrot. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
3. **Combine Tofu and Sauce:**
- Return the tofu to the skillet with the vegetables. In a small bowl, mix soy sauce, hoisin sauce, sesame oil, cornstarch, and water. Pour the sauce over the tofu and vegetables, stirring to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens.
4. **Serve:**
- Remove from heat. Garnish with sesame seeds and green onions if desired. Serve hot over rice or noodles.
### Health Benefits
- **High in Protein:** Tofu is an excellent source of plant-based protein.
- **Rich in Vitamins:** Vegetables provide a variety of vitamins and minerals.
### Keywords
L/D, Tofu, Veggie Stir Fry, Healthy Recipe, Quick Meal
This photorealistic illustration was created using advanced AI technology by DALL-E.
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