Peppery Vegan Stir-Fry with Tofu and Vegetables

Minimalist table setting featuring a vibrant vegan stir-fry with golden-brown tofu and colorful bell peppers in a modern bowl, garnished with cilantro and sesame seeds, with elegant utensils beside it.
Peppery Vegan Stir-Fry with Tofu and Vegetables

Introduction

Today's special is a vibrant, peppery dish that embodies the essence of a comforting, yet invigorating lunch. This recipe is designed to nourish and satisfy with its rich flavors and hearty textures.

Ingredients

  • 200g firm tofu, pressed and cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons vegetable oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 teaspoons freshly ground black pepper
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 tablespoons vegan oyster sauce or hoisin sauce
  • 1 teaspoon sesame oil
  • Fresh cilantro, chopped (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions

  1. In a bowl, marinate the tofu cubes in soy sauce and cornstarch for 10 minutes.
  2. Heat 2 tablespoons of vegetable oil in a pan over medium-high heat and fry the tofu until golden brown on all sides. Remove and set aside.
  3. In the same pan, add the remaining tablespoon of oil and sauté onions, garlic, and ginger until fragrant.
  4. Add the red, green, and yellow bell peppers, and cook until they are just tender.
  5. Return the tofu to the pan, sprinkle with ground black pepper, and add vegan oyster sauce. Stir well to combine.
  6. Drizzle with sesame oil and remove from heat.
  7. Garnish with chopped cilantro and toasted sesame seeds before serving.

Enjoy this delightful dish that is sure to become a favorite, bringing warmth and zest to your lunchtime routine.

Hiroshi

Additional Information
NutritionfactsCalories: 250, Fat: 15g, Carbohydrates: 18g, Protein: 12g 
Preparation Time30 minutes 
Allergy Informationsoy, sesame