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–+ servings
Autumn Veggie Stir-Fry with Tofu

Savor This Autumn Veggie Stir-Fry with Tofu for Cozy Nights

Enjoy a delicious Autumn Veggie Stir-Fry with Tofu combining seasonal veggies and protein in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 14 ounces firm or extra-firm tofu pressed and cut into cubes
  • 1 tablespoon olive oil or sesame oil for sautéing
  • 4 cups mixed autumn vegetables e.g., bell peppers, broccoli, or carrots
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 2 tablespoons soy sauce preferably low-sodium
  • to taste salt and pepper for seasoning

Equipment

  • large skillet
  • Cutting board
  • knife
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Press the tofu by placing it between two plates with a heavy object on top for about 10 minutes, then cut into cubes.
  2. Heat 1 tablespoon of olive oil or sesame oil in a large skillet over medium heat.
  3. Add cubed tofu to the skillet and cook for 3–4 minutes until golden brown, then flip and brown all sides.
  4. Stir in minced garlic and ginger and sauté for about 1 minute until fragrant.
  5. Fold in mixed autumn vegetables and cook for 5–7 minutes, stirring frequently.
  6. Pour in soy sauce and cook for an additional 2 minutes.
  7. Taste and adjust seasoning with salt and pepper as desired, then serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 400mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

This dish is versatile; feel free to swap in whatever seasonal veggies you have on hand. Cook in batches for the best texture.

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