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- 14 oz firm tofu, drained and pressed - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 bell pepper, sliced (any color) - 1 cup snap peas, trimmed - 1 carrot, julienned - 3 green onions, chopped - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame seeds - Cooked brown rice or quinoa, for serving This dish is packed with nutrients. Each serving has about: - Calories: 250 - Protein: 15g - Carbohydrates: 30g - Fat: 10g - Fiber: 4g It provides a mix of protein from tofu and fiber from veggies. The sesame oil adds healthy fats, too. This recipe makes about four servings. You can serve it over: - 1 cup cooked brown rice - 1 cup cooked quinoa Each serving is colorful and full of flavor. It’s a great dish for a quick meal or to share with friends. Start by draining and pressing 14 oz of firm tofu. This step is key; it removes excess water. Once pressed, cut the tofu into bite-sized cubes. Make sure they are even in size. This helps them cook evenly. Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Wait until the oil is hot. Then, add the tofu cubes. Cook them for about 5 minutes. Turn them occasionally so they brown on all sides. Next, add 1 tablespoon of grated fresh ginger and 2 minced garlic cloves. Stir this mixture for 1 minute. You want the aroma to fill your kitchen. Now, toss in 1 sliced bell pepper, 1 cup of snap peas, and 1 julienned carrot. Stir-fry these veggies for about 3-4 minutes. They should stay colorful and tender but not mushy. After that, drizzle 2 tablespoons of soy sauce over the stir-fry. Stir well to combine everything. Let it cook for an additional 2 minutes. This helps the flavors meld together. Remove the skillet from heat. Sprinkle with 3 chopped green onions and 1 tablespoon of sesame seeds. This adds color and crunch. Serve your stir-fry hot over cooked brown rice or quinoa. Enjoy the vibrant colors and flavors on your plate! Tofu can be tricky, but it’s easy to get it right. Start with firm tofu. Drain and press it well to remove excess water. This step helps the tofu absorb flavors. Cut the tofu into small cubes. When cooking, use high heat and sesame oil. This method gives you crispy edges and a soft center. Don’t rush; let it brown for about five minutes. Flip the cubes gently to avoid breaking them. Tofu loves flavor, so don’t hold back! Fresh ginger and garlic are must-haves. Grate the ginger for a bright taste. Mince the garlic finely to mix well. Use soy sauce or tamari for a savory kick. For a hint of sweetness, add a dash of honey or maple syrup. Finally, sprinkle sesame seeds on top. They add a nice crunch and nutty flavor to your dish. Cooking doesn’t have to take long. Prep your veggies while the tofu cooks. Slice the bell pepper and julienne the carrot ahead of time. Use pre-trimmed snap peas to save time. You can also cook brown rice or quinoa in advance. Store it in the fridge for quick meals. This way, you can whip up your stir-fry in just 20 minutes! {{image_2}} You can mix up the veggies in this stir-fry. Try using broccoli, zucchini, or mushrooms. Each adds a new taste and texture. You can even use frozen mixed vegetables for a quick option. Just adjust the cooking time slightly. The goal is to keep the veggies bright and crisp. If you want to swap tofu for another protein, go for tempeh or seitan. Both are great for a meaty bite. You can also use chicken or shrimp if you eat meat. Just make sure to cook them fully before adding the veggies. This keeps everything safe to eat. To make this dish gluten-free, use tamari instead of soy sauce. Tamari has a similar taste but is safe for those who avoid gluten. You can also check your tofu brand to ensure it’s gluten-free. Most brands are, but it’s always good to check. Enjoy your meal without worries! After making Minute Sesame Ginger Tofu Stir-Fry, let it cool. Store your leftovers in an airtight container. Place it in the fridge within two hours. This dish stays fresh for up to three days. When you are ready to eat, check for any off smells or changes in texture. You can freeze this stir-fry if you want to save it for later. First, let it cool completely. Then, transfer it to a freezer-safe bag or container. Remove as much air as possible. This way, it can last for about three months in the freezer. When you're ready to enjoy it, thaw it overnight in the fridge. To reheat, you have a few options. Use the microwave for quick warming. Heat on medium power for about two to three minutes. Stir halfway to heat evenly. Alternatively, use a skillet over medium heat. Add a splash of water or oil and stir until hot. This keeps the tofu from drying out. Enjoy your tasty meal again! This recipe is already vegan! It uses firm tofu and fresh vegetables. All the ingredients, like ginger and soy sauce, are plant-based. You don’t need to change anything. Enjoy this dish as is for a tasty vegan meal. You can serve this stir-fry with cooked brown rice or quinoa. Both add fiber and nutrients. You could also serve it with noodles for a fun twist. A simple green salad would pair well too, adding freshness. Yes, you can! Olive oil or avocado oil works well as substitutes. They both have a mild taste, which won’t overpower the dish. However, sesame oil adds a nice nutty flavor. If you have it, I recommend using it. Tofu stir-fry lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. When you’re ready to eat, just reheat in a pan or microwave. Enjoy a quick meal from your leftovers! This blog post covered how to make a tasty tofu stir-fry. I shared a list of ingredients and their nutritional details. You learned step-by-step how to prepare and cook tofu. I offered tips to improve texture and flavor. There are variations for different diets, plus storage tips for leftovers. Enjoy experimenting with your stir-fry. With practice, you will create delicious meals. Stay curious and keep cooking!

Minute Sesame Ginger Tofu Stir-Fry

Satisfy your cravings with this quick and delicious Minute Sesame Ginger Tofu Stir-Fry! Packed with fresh veggies and flavorful tofu, this easy recipe comes together in just 20 minutes. Perfect for busy weeknights, it's healthy, vibrant, and gluten-free if you choose tamari. Dive into a bowl of goodness served over brown rice or quinoa. Click through for the full recipe and make mealtime a breeze!
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Ingredients
  

14 oz firm tofu, drained and pressed

2 tablespoons sesame oil

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 bell pepper, sliced (any color)

1 cup snap peas, trimmed

1 carrot, julienned

3 green onions, chopped

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

1 tablespoon sesame seeds

Cooked brown rice or quinoa, for serving

Instructions
 

Cut the pressed tofu into bite-sized cubes.

    In a large skillet or wok, heat sesame oil over medium-high heat.

      Once hot, add the tofu cubes and cook for about 5 minutes, turning occasionally, until they are golden brown on all sides.

        Add the grated ginger and minced garlic to the skillet, and stir for 1 minute until fragrant.

          Toss in the sliced bell pepper, snap peas, and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are vibrant and just tender.

            Drizzle the soy sauce over the mixture, stirring to combine. Cook for an additional 2 minutes.

              Remove from heat and sprinkle with chopped green onions and sesame seeds.

                Serve immediately over cooked brown rice or quinoa. Enjoy the colorful presentation!

                  Prep Time: 10 mins | Total Time: 20 mins | Servings: 4