Vegan Chinese Vegetable & 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 cup Broccoli florets
• 1 medium Carrots
• 1 Red bell pepper
• 2 stalks Green onions
• 2 Garlic cloves
• 1 inch piece Ginger
• 1 1/2 tbsp Soy sauce (vegan)
• 1/2 tbsp Sesame oil
• 1 tbsp Vegetable oil
• 1 cup Cooked rice

Method (tap to check — screen stays awake)

1. Drain and press the tofu to remove excess moisture, then cut into cubes.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add remaining vegetable oil. Sauté minced garlic and grated ginger until fragrant, about 1 minute.
4. Add chopped carrots, broccoli florets, and sliced red bell pepper. Stir-fry until vegetables are tender-crisp, about 8-10 minutes.
5. Return tofu to the skillet. Add soy sauce, sesame oil, and stir well to combine. Cook for another 3-4 minutes to heat through.
6. Meanwhile, warm the cooked rice in a separate pan or microwave.
7. Slice green onions and sprinkle over the stir-fry for garnish.
8. Serve the tofu and vegetable stir-fry over warm rice.

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

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