Tofu & Veggie Stir-Fry

• porties: 2 Servings
• actieve tijd: 10 min
• totale tijd: 25 min

Ingrediënten

200 g firm or extra-firm tofu, pressed and cubed

1 tbsp olive oil, avocado oil, or sesame oil

100 g broccoli florets

100 g sliced capsicum (red/yellow)

50 g snow peas or green beans

50 g sliced carrot

2 cloves garlic, minced

1 tsp grated ginger

2 tbsp low-sodium soy sauce or tamari

1 tbsp rice vinegar or lime juice

1 tsp sesame seeds (optional)

¼ tsp chili flakes (optional, for spice)

Optional: ½ tbsp honey or ½ tsp stevia for balance

Instructies

Press tofu: Wrap tofu in paper towel, place something heavy on top for ~10 minutes to remove excess water.

Cook tofu: Heat ½ tbsp oil in a pan or wok over medium-high. Add tofu cubes and cook 4–5 min each side until golden and crisp. Remove and set aside.

Sauté aromatics: Add remaining oil, garlic, and ginger. Stir 30 seconds.

Add veggies: Stir-fry broccoli, carrot, and capsicum 4–5 minutes. Add snow peas last (so they stay crisp).

Make sauce: In a small bowl, mix soy sauce, vinegar/lime, chili flakes, and honey/stevia (if using).

Combine: Add tofu back in, pour sauce over, and toss to coat for 1–2 min.

Serve hot: Sprinkle sesame seeds on top.

Notities

Lasts up to 4 days in airtight containers.

Reheat in a pan or microwave with a splash of water or soy sauce.

Keep sauce separate if prepping for multiple days to avoid sogginess.