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In recent years, plant-based meals have surged in popularity, drawing attention from both health-conscious eaters and culinary enthusiasts. As more individuals seek to incorporate nutritious and sustainable options into their diets, vibrant dishes like the One-Pot Vegetable Stir-Fry with Tofu have emerged as favorites. This recipe stands out not only for its colorful presentation but also for its ability to deliver a wholesome meal in a matter of minutes. Whether you're a seasoned vegan or simply looking to add more vegetables to your plate, this stir-fry offers a delicious and satisfying option that is both quick and easy to prepare.

Easy One-Pot Vegetable Stir-Fry with Tofu

Discover the joy of creating a vibrant One-Pot Vegetable Stir-Fry with Tofu, a quick and nutritious plant-based meal perfect for any day of the week. This colorful dish features fresh vegetables and protein-packed tofu, making it as wholesome as it is delicious. Easily customizable, it's a fantastic way to incorporate more seasonal produce into your diet. Elevate your cooking experience with this simple recipe, and enjoy a healthy, satisfying meal in no time!
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Ingredients
  

14 oz (400g) firm tofu, drained and cut into bite-sized cubes

2 tablespoons soy sauce (divided)

1 tablespoon sesame oil

2 tablespoons vegetable oil (canola or sunflower)

3 cloves garlic, minced

1 tablespoon fresh ginger, freshly grated

1 bell pepper, thinly sliced (any color)

1 cup broccoli florets, cut into small pieces

1 cup snow peas, trimmed and rinsed

1 medium carrot, peeled and julienned

1 medium zucchini, washed and sliced into half-moons

3 green onions, chopped into small pieces (green and white parts)

1 tablespoon cornstarch (optional, for thickening)

Sesame seeds for garnish

Cooked rice or noodles, for serving

Instructions
 

Marinate the Tofu: In a mixing bowl, gently toss the cubed tofu with 1 tablespoon of soy sauce. Allow it to marinate for around 10 minutes, which will enhance its flavor.

    Sauté Aromatics: In a large pot or wok, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and freshly grated ginger. Sauté for approximately 30 seconds, stirring frequently, until fragrant but not browned.

      Cook the Tofu: Carefully add the marinated tofu cubes to the pot. Cook for 5-7 minutes, occasionally turning the tofu until it develops a golden-brown crust on all sides. Once cooked, remove the tofu from the pot and set it aside on a plate.

        Stir-Fry the Vegetables: In the same pot, add the sesame oil. Immediately add the thinly sliced bell pepper, broccoli florets, snow peas, julienned carrot, and sliced zucchini. Stir-fry the vegetables for about 5-6 minutes, tossing frequently, until they are tender yet still retain their vibrant color and crunch.

          Combine Ingredients: Return the cooked tofu back into the pot with the vegetables. Pour in the remaining tablespoon of soy sauce, mixing everything well to ensure even coating. If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch with 2 tablespoons of water until smooth. Pour this mixture into the pot, stirring constantly until the sauce thickens, about 1 minute.

            Garnish and Serve: Remove the pot from heat and gently fold in the chopped green onions. Serve the stir-fry hot over a generous bed of cooked rice or noodles. For a delightful finish, sprinkle sesame seeds on top.

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