Description
A delicious and healthy stir-fry featuring seasonal autumn vegetables and tofu, perfect for a quick meal.
Ingredients
Scale
- 1 block of firm tofu, drained and cubed
- 2 cups of mixed autumn vegetables (such as bell peppers, carrots, and broccoli)
- 2 tablespoons of soy sauce
- 1 tablespoon of olive oil
- 1 teaspoon of garlic, minced
- 1 teaspoon of ginger, minced
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Press the tofu to remove excess moisture, then cut it into cubes.
- Heat olive oil in a large skillet over medium heat.
- Add the cubed tofu and cook until golden brown on all sides.
- Add minced garlic and ginger, sautéing for an additional minute.
- Add the mixed autumn vegetables and stir-fry for about 5-7 minutes until tender.
- Pour in the soy sauce and stir to combine, cooking for another 2 minutes.
- Season with salt and pepper to taste.
- Serve hot over cooked rice or quinoa.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- For a spicier version, add red pepper flakes.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Autumn Veggie Stir-Fry, Tofu, Vegan Stir-Fry, Healthy Recipe