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In today's fast-paced world, finding time to prepare a nutritious meal can be a challenge. However, the Vibrant Veggie Stir-Fry with Tofu and Rice stands out as a quick, colorful, and wholesome option that brings together the best of plant-based cooking. This dish is not only visually appealing but also packed with essential nutrients, making it a perfect choice for those looking to incorporate more plant-based meals into their diets.

Quick Veggie Stir-Fry with Tofu and Rice

Discover an easy way to whip up a nutritious meal with this Vibrant Veggie Stir-Fry featuring tofu and rice. Full of colorful vegetables and packed with essential nutrients, this dish is perfect for anyone looking to embrace a plant-based diet. With simple cooking techniques, you can create crispy tofu and maintain the vibrant colors of fresh veggies. Customize it based on seasonal produce for endless flavor combinations that elevate your healthy eating experience!
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Ingredients
  

1 cup jasmine or basmati rice

1 block (14 oz) firm tofu, pressed and cubed

2 tablespoons vegetable oil, divided

1 red bell pepper, thinly sliced

1 small zucchini, chopped into half-moons

1 cup snap peas, trimmed and ends removed

1 cup broccoli florets

3 cloves garlic, minced

1-inch piece of fresh ginger, grated

3 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon sesame oil for flavor

1 tablespoon rice vinegar for acidity

1 teaspoon cornstarch (optional, for thickening the sauce)

2 green onions, sliced thinly for garnish

Sesame seeds for an extra crunch

Instructions
 

Cook the Rice: Start by rinsing 1 cup of rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low. Cover and let it simmer for 15-18 minutes, or until the rice is tender and has absorbed all the water. Once done, fluff the rice with a fork and set aside to keep warm.

    Prepare the Tofu: While the rice is cooking, heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. When the oil is shimmering, gently add the cubed tofu. Cook, turning occasionally, for about 5-7 minutes, or until the tofu is golden brown and crispy on all sides. Use a slotted spoon to remove the tofu from the skillet and place it on a plate lined with paper towels to drain excess oil.

      Stir-Fry the Veggies: In the same skillet, add the remaining tablespoon of vegetable oil. Once heated, add the minced garlic and grated ginger. Sauté for about 30 seconds, stirring frequently, until fragrant. Then, add the thinly sliced bell pepper, chopped zucchini, trimmed snap peas, and broccoli florets. Stir-fry for approximately 5-7 minutes, or until the vegetables are vibrant in color and tender-crisp.

        Combine Tofu and Sauce: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and cornstarch (if using) until smooth. Pour this flavorful sauce over the sautéed vegetables in the skillet. Gently add the cooked tofu back into the mix and carefully toss everything together to ensure even coating. Allow the stir-fry to cook for an additional 2-3 minutes, or until the sauce thickens slightly and adheres to the ingredients.

          Serve: To serve, divide the warm, fluffy rice among individual serving bowls. Generously top the rice with the veggie-tofu stir-fry. Finish by garnishing each bowl with sliced green onions and a sprinkle of sesame seeds for a delightful crunch and visual appeal.

            Enjoy your delicious and nutritious Vibrant Veggie Stir-Fry with Tofu and Rice!

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