Vegan Chinese Vegetable and Tofu 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 1/2 tbsp Soy sauce
• 1/2 tbsp Sesame oil
• 2 cloves Garlic
• 1 inch Ginger
• 1 large Carrots
• 1 each Bell peppers (red and yellow)
• 1 cup Broccoli florets
• 2 stalks Green onions
• 2 cups Cooked rice (white or brown)

Method (tap to check — screen stays awake)

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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