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Stir-frying is a culinary technique that has gained immense popularity for its versatility and efficiency in the kitchen. Originating from Asia, this method allows for quick cooking while preserving the vibrancy and nutrients of the ingredients. Whether you're whipping up a weeknight dinner or planning a meal prep session, stir-frying offers a delightful way to combine various vegetables and proteins into a cohesive, flavorful dish. Among the myriad of ingredients that can be used, tofu stands out as a particularly nutritious option, making it the perfect star for our Crispy Tofu Stir-Fry Bowl.

Crispy Tofu Stir-Fry Bowl

Discover the joy of cooking with this Crispy Tofu Stir-Fry Bowl recipe! A perfect blend of nutritious firm tofu and vibrant vegetables like bell peppers and broccoli, this dish is both healthy and delicious. Learn the art of stir-frying to preserve flavors and nutrients while achieving that perfect crispy texture. Ideal for meal prep or quick weeknight dinners, this recipe caters to plant-based diets and anyone looking to enjoy a satisfying, flavorful meal. Unleash your culinary creativity today!
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Ingredients
  

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

2 tablespoons cornstarch

3 tablespoons vegetable oil (divided)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium zucchini, sliced

2 cups broccoli florets

3 cloves garlic, minced

1 inch piece of ginger, grated

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

1 tablespoon sesame oil

2 tablespoons honey or maple syrup (for a vegan option)

1 tablespoon rice vinegar

1 teaspoon chili paste (adjust to taste)

Salt and pepper to taste

Cooked rice or quinoa for serving

Sesame seeds and sliced green onions for garnish

Instructions
 

Prepare the Tofu: Begin by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 30 minutes. Once pressed, cut the tofu into bite-sized cubes.

    Coat the Tofu: In a mixing bowl, toss the cubed tofu with cornstarch until evenly coated. This will help achieve a crispy exterior when cooked.

      Fry the Tofu: Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the tofu cubes in a single layer. Fry until golden brown and crispy on all sides, about 10-12 minutes. Remove and set aside.

        Sauté Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Then, add the sliced bell peppers, zucchini, and broccoli. Stir-fry for 5-7 minutes until vegetables are tender-crisp.

          Add Sauce: In a small bowl, whisk together the soy sauce, sesame oil, honey (or maple syrup), rice vinegar, and chili paste. Pour the sauce over the vegetables and stir well to combine. Return the crispy tofu to the pan, and gently toss everything together to evenly coat. Cook for an additional 2-3 minutes. Adjust seasoning with salt and pepper as needed.

            Serve: Spoon the stir-fry mixture over bowls of cooked rice or quinoa. Garnish with sesame seeds and sliced green onions.

              Prep Time: 20 mins | Total Time: 45 mins | Servings: 4