Vegan Chinese Vegetable and Tofu Bowl

Chinese · 35 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 14 oz Firm tofu
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 3 cloves Garlic
• 1 inch Ginger
• 2 large Carrots
• 1 each Bell peppers (red and yellow)
• 2 cups Broccoli florets
• 3 stalks Green onions
• 4 cups Cooked rice (white or brown)

Method

1. Press and cube the tofu. In a bowl, marinate tofu with 2 tbsp soy sauce and 1/2 tbsp sesame oil for 10 minutes.
2. Heat a non-stick skillet over medium heat. Add marinated tofu and cook until golden brown, about 8 minutes. Remove and set aside.
3. In the same skillet, add a little sesame oil. Sauté minced garlic and grated ginger until fragrant, about 1 minute.
4. Add chopped carrots, bell peppers, and broccoli florets. Stir-fry for 7-8 minutes until vegetables are tender-crisp.
5. Return tofu to the skillet. Add remaining soy sauce and cook for another 2-3 minutes, mixing well.
6. Serve the stir-fry over cooked rice. Garnish with sliced green onions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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