Pickled Vegetable and Tofu Stir-Fry

• vegan
• asian-fusion
• spicy
• stir-fry
• tofu
• pickled-vegetables
• Emily

Introduction

Explore the vibrant world of pickled ethnic cuisine with a dish that's as delightful to the palate as it is colorful on the plate. This recipe for Pickled Vegetable and Tofu Stir-Fry is a perfect blend of tangy, spicy, and savory flavors, making it an ideal choice for anyone looking to spice up their meal routine.

Ingredients

• 1 cup pickled vegetables (such as carrots, radishes, and cucumbers), sliced
• 200g firm tofu, pressed and cubed
• 2 tablespoons sesame oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon chili flakes (optional)
• 2 green onions, chopped
• 1 tablespoon sesame seeds for garnish

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, sauté for about 1 minute until fragrant.
3. Add the cubed tofu and cook until all sides are golden brown, approximately 5-7 minutes.
4. Toss in the red and green bell peppers, and stir-fry for another 2 minutes.
5. Add the pickled vegetables, soy sauce, rice vinegar, sugar, and chili flakes if using. Stir well to combine and cook for another 2-3 minutes.
6. Remove from heat, garnish with green onions and sesame seeds before serving.

Enjoy this Pickled Vegetable and Tofu Stir-Fry as a lively main course or a colorful side dish. Its combination of fresh veggies and bold flavors is sure to bring a zestful twist to your dining table!

Emily

Additional Information

Nutritionfacts	Calories: 230 per serving, Protein: 12g, Fat: 14g, Carbohydrates: 18g
Preparation Time	20 minutes
Allergy Information	Soy, Sesame