Vegetable Stir Fry

Name: Vegetable Stir Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 400g firm tofu, pressed and cubed; 2 bok choy, halved; 1 red pepper, sliced; 200g broccoli florets; 200g snap peas; 3 cloves garlic, minced; 2cm fresh ginger, minced; 3 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tbsp cornflour; 3 tbsp vegetable oil; sesame seeds and spring onions to serve

A fast, vibrant Asian-style vegetable stir-fry with tofu in a ginger and sesame sauce. Heating the wok until it's visibly smoking before anything goes in is what gives the vegetables that characteristic charred edge, rather than steaming them soft in a lukewarm pan.

Total time

30 min

Prep

20 min

Cook

10 min

Difficulty

easy

Cuisine

Vegetarian

vegetarianvegan

Ingredients

400gfirm tofu, pressed and cubed

2bok choy, halved

1red pepper, sliced

200gbroccoli florets

200gsnap peas

3 clovesgarlic, minced

2cmfresh ginger, minced

3 tbspsoy sauce

1 tbspsesame oil

1 tbsprice vinegar

1 tbspcornflour

3 tbspvegetable oil

sesame seeds and spring onionsto serve

Instructions

Mix soy sauce, sesame oil, vinegar and cornflour into sauce.

Fry tofu in oil until golden on all sides, remove.

Heat wok until smoking.

Stir fry broccoli and pepper 2 minutes over maximum heat.

Add bok choy and snap peas, stir fry 2 more minutes.

Add garlic and ginger, stir fry 30 seconds.

Return tofu and pour sauce over, toss vigorously.

Scatter with sesame seeds and spring onions, serve with steamed rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

313

Protein

18.8g

Fat

22.7g

Carbs

12g

Fiber

3.4g

Sodium

649mg

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