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In recent years, plant-based meals have surged in popularity, captivating food enthusiasts and health-conscious individuals alike. As more people recognize the benefits of incorporating more vegetables and plant proteins into their diets, recipes that celebrate these ingredients have become essential. One such recipe that stands out for its simplicity and taste is the Easy One-Pot Vegetable Stir-Fry with Tofu. This dish not only offers a quick and convenient dinner option for busy weeknights but also packs a nutritional punch that can help maintain a balanced diet.

Easy One-Pot Vegetable Stir-Fry with Tofu

Discover a vibrant, nutritious meal with this Easy One-Pot Vegetable Stir-Fry with Tofu. Perfect for busy weeknights, this simple recipe highlights the benefits of plant-based eating, combining colorful vegetables and protein-packed tofu for a delightful dish. You'll learn how to prepare tofu for optimal flavor and achieve the perfect stir-fry texture. Quick, healthy, and delicious, this meal is sure to impress your taste buds and keep your diet on track. Give it a try!
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Ingredients
  

14 oz (400g) firm tofu, drained and cubed

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 bell pepper, sliced

1 cup broccoli florets

1 cup snow peas, trimmed

1 medium carrot, julienned

1 zucchini, sliced

3 green onions, chopped

1 tablespoon cornstarch (optional, for thickening)

Sesame seeds for garnish

Cooked rice or noodles (for serving)

Instructions
 

Prepare the Tofu: In a mixing bowl, toss the cubed tofu with 1 tablespoon of soy sauce and let it marinate for about 10 minutes.

    Sauté Aromatics: In a large pot or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger; sauté for about 30 seconds until fragrant.

      Cook the Tofu: Add the marinated tofu cubes to the pot. Cook for 5-7 minutes, turning occasionally, until the tofu is golden brown on all sides. Remove the tofu from the pot and set aside.

        Stir-Fry the Vegetables: In the same pot, add the sesame oil. Toss in the sliced bell pepper, broccoli florets, snow peas, carrot, and zucchini. Stir-fry for about 5-6 minutes until the vegetables are tender but still bright in color and crunchy.

          Combine Ingredients: Add the cooked tofu back into the pot. Pour in the remaining soy sauce and stir well to combine. If you'd like a thicker sauce, mix cornstarch with 2 tablespoons of water and pour it into the pot, stirring until thickened.

            Garnish and Serve: Remove the pot from heat and stir in the chopped green onions. Serve hot over a bed of cooked rice or noodles, and sprinkle with sesame seeds on top for a final touch.

              Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4