Name: Rainbow Veggie Stir-Fry with Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Asian-inspired
Ingredients: 14 oz firm tofu, pressed and cubed; 2 tbsp vegetable oil (divided); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup broccoli florets; 1 cup snap peas; 1 medium carrot, julienned; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3 tbsp soy sauce or tamari; 2 tbsp hoisin sauce; 1 tbsp sesame oil; 1 tbsp cornstarch dissolved in 2 tbsp water; 1 tsp sesame seeds (optional, for garnish); Cooked rice or noodles, for serving

This vibrant Rainbow Veggie Stir-Fry with Tofu is a delightful, plant-based dinner packed with colorful vegetables, protein-rich tofu, and a savory-sweet sauce. Perfect for busy weeknights, this dish is quick to prepare and highly customizable.

Featuring crunchy bell peppers, tender broccoli, sweet carrots, and snap peas, it’s a feast for the eyes and taste buds. The tofu is pan-seared for a golden crust, then tossed in a soy-ginger sauce for maximum flavor. Serve this stir-fry with your choice of rice or noodles for a wholesome, satisfying meal. It’s vegan, gluten-free, and perfect for the whole family.

Recipe Tips and Tricks

Press tofu before cooking to remove excess water for a firmer texture.
Prep all ingredients ahead to ensure quick cooking.
Use high heat for a good stir-fry sear.
Add vegetables in stages based on their cooking times.
Substitute tamari for soy sauce for a gluten-free option.

Yield: 4 servings

Rainbow Veggie Stir-Fry with Tofu

A colorful, nutritious stir-fry featuring tofu, vibrant vegetables, and a savory soy-ginger sauce, perfect for quick, healthy dinners.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

14 oz firm tofu, pressed and cubed
2 tbsp vegetable oil (divided)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
1 medium carrot, julienned
2 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp soy sauce or tamari
2 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp cornstarch dissolved in 2 tbsp water
1 tsp sesame seeds (optional, for garnish)
Cooked rice or noodles, for serving

Instructions

Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden on all sides, about 6 minutes. Remove and set aside.
In the same pan, add the remaining oil. Sauté garlic and ginger until fragrant, about 1 minute.
Add the vegetables starting with broccoli and carrots. Stir-fry for 3 minutes, then add bell peppers and snap peas. Cook for another 2 minutes.
Return tofu to the pan. Mix soy sauce, hoisin sauce, sesame oil, and cornstarch slurry in a bowl, then pour over the stir-fry.
Toss everything to coat, cooking until the sauce thickens, about 2 minutes.
Serve hot over rice or noodles. Garnish with sesame seeds if desired.

Notes

Customize with seasonal vegetables like zucchini or mushrooms.
Add chili flakes or sriracha for a spicy kick.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 370Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 0mgSodium 1071mgCarbohydrates 41gFiber 6gSugar 7gProtein 18g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.