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In recent years, plant-based diets have exploded in popularity, captivating the hearts and taste buds of health enthusiasts and food lovers alike. Whether motivated by health benefits, environmental concerns, or ethical considerations, many individuals are making the switch to vegetarian or vegan lifestyles. This growing trend highlights the importance of delicious, satisfying meals that celebrate vegetables and plant proteins. One such dish that embodies these ideals is the Tangy Tofu Delight with Crunchy Veggies.

Sweet and Sour Tofu Stir Fry

Discover the vibrant and nutritious Tangy Tofu Delight with Crunchy Veggies, a flavorful addition to your plant-based cooking repertoire. This dish combines crispy tofu with fresh bell peppers, broccoli, and snap peas, all enveloped in a tangy sweet and sour sauce. Perfect for busy weeknights or meal prep, it’s packed with protein and essential nutrients. Elevate your dining experience with this colorful and delicious recipe that celebrates healthy eating and satisfying flavors.
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Ingredients
  

14 oz (400g) firm tofu, drained and pressed

1 cup bell peppers (red, yellow, green), sliced

1 cup broccoli florets

1 cup snap peas

1 medium onion, sliced

3 cloves garlic, minced

2 tbsp ginger, grated

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup brown sugar

1 tbsp cornstarch (for thickening)

2 tbsp vegetable oil

1 tsp sesame oil

Salt and pepper, to taste

Cooked jasmine rice or quinoa for serving

Sesame seeds and green onions for garnish

Instructions
 

Prepare the Tofu: Cut the pressed tofu into bite-sized cubes. Pat them dry with a paper towel to remove excess moisture.

    Make the Sweet and Sour Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and cornstarch until well combined. Set aside.

      Cook the Tofu: In a large skillet or wok, heat the vegetable oil over medium heat. Add the tofu cubes in a single layer, cooking for about 4-5 minutes on each side until golden and slightly crispy. Remove the tofu from the skillet and set aside.

        Sauté the Vegetables: In the same skillet, add a bit more oil if necessary. Add the sliced onion and sauté for 2 minutes, until translucent. Then add the minced garlic and grated ginger, cooking for an additional 1 minute.

          Add the Remaining Veggies: Toss in the bell peppers, broccoli, and snap peas. Stir-fry for about 4-5 minutes or until the vegetables are tender yet still vibrant and crunchy.

            Combine and Cook: Return the crispy tofu to the skillet and pour the sweet and sour sauce over the entire mixture. Stir gently to combine, ensuring all ingredients are coated. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

              Finishing Touch: Drizzle the sesame oil over the stir fry and add salt and pepper to taste. Mix well.

                Serve: Serve the stir fry over a bed of cooked jasmine rice or quinoa. Garnish with sesame seeds and chopped green onions for a fresh finish.

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