Ingredients
Scale
- 14 oz extra-firm tofu, pressed & cubed
- 2 tbsp cornstarch
- 2 tbsp olive oil
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 cup shredded carrots
- 2 cups cooked brown rice
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 garlic cloves, minced
- Sesame seeds and green onions for garnish
Instructions
- Toss tofu cubes with cornstarch until evenly coated.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add tofu and cook 5–6 minutes until golden and crispy. Remove and set aside.
- Reduce heat to medium. Add remaining oil, then broccoli, bell pepper, snap peas, and carrots. Stir-fry 4–5 minutes until tender-crisp.
- Stir in soy sauce, maple syrup, rice vinegar, ginger, and garlic. Cook 1 minute until fragrant.
- Return tofu to skillet and toss to coat in sauce. Heat through 1–2 minutes.
- Serve over brown rice, garnished with sesame seeds and green onions.
Notes
- For gluten-free, use tamari instead of soy sauce.
- To meal prep: store components separately; toss and reheat before serving.
- Add chili flakes for heat or swap veggies based on season.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg
