Tofu and Vegetable Stir-Fry Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

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

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Ingredients

• 7 oz Firm tofu
• 1 cup, sliced Bell peppers (mixed colors)
• 1 medium, julienned Carrots
• 1 cup Broccoli florets
• 1 1/2 tbsp Soy sauce (low sodium)
• 1/2 tbsp Sesame oil
• 2 cloves, minced Garlic cloves
• 1 stalks, sliced Green onions

Method (tap to check — screen stays awake)

1. Drain and press the tofu to remove excess moisture, then cut into bite-sized cubes.
2. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Add sliced bell peppers, carrots, and broccoli to the skillet. Stir-fry for about 8-10 minutes until vegetables are tender-crisp.
5. Return the tofu to the skillet. Pour in soy sauce and toss everything to combine well. Cook for an additional 2-3 minutes.
6. Remove from heat and garnish with sliced green onions.
7. Serve the stir-fry in bowls, optionally with steamed rice or noodles.

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

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