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Stir-fries are a beloved staple in many kitchens around the world, celebrated for their vibrant colors, quick preparation, and endless possibilities. Among these, the Crunchy Tofu Rainbow Stir-Fry stands out as a delightful and nutritious option, appealing to both seasoned vegetarians and those simply looking to incorporate more plant-based meals into their diet. With its medley of colorful vegetables and crispy tofu, this dish not only pleases the palate but also offers a feast for the eyes.

Crunchy Tofu Rainbow Stir-Fry

Discover the vibrant world of plant-based cooking with this Crunchy Tofu Rainbow Stir-Fry recipe! Packed with colorful vegetables and crispy tofu, this dish is not only visually appealing but also a nutritional powerhouse. It’s a fantastic way to enjoy a quick meal rich in vitamins, minerals, and protein. Perfect for vegetarians and meat-eaters alike, this stir-fry allows for endless customization and is sure to please everyone at your table. Try it tonight for a delicious and healthy dinner!
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Ingredients
  

1 block firm tofu (14 oz), pressed and cubed

2 tablespoons cornstarch

3 tablespoons vegetable oil, divided

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 cup broccoli florets, bite-sized

1 cup snap peas, trimmed

1 medium carrot, julienned

1 cup red cabbage, finely shredded

3 green onions, sliced diagonally

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

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

1 tablespoon hoisin sauce

1 tablespoon sesame oil

Sesame seeds for garnishing

Fresh cilantro for garnishing (optional)

Instructions
 

Prepare the Tofu: Start by thoroughly draining the tofu, then press it using a tofu press or by wrapping it in a clean kitchen towel and placing a heavy object on top for at least 15 minutes. Once pressed, cut the tofu into bite-sized cubes. In a bowl, toss the tofu cubes with cornstarch until they are evenly coated for a crispy finish.

    Cook the Tofu: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil shimmers, carefully place the tofu cubes in a single layer, ensuring not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer the tofu to a plate and set aside.

      Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. When the oil is hot, add the minced garlic and grated ginger, sautéing for approximately 30 seconds until they release their aromatic fragrance. Then, add the sliced red and yellow bell peppers, broccoli florets, snap peas, and julienned carrot. Stir-fry for 4-5 minutes, allowing the vegetables to become tender while still retaining a crisp texture.

        Incorporate Cabbage and Sauces: Toss in the shredded red cabbage and continue stir-frying for another 2 minutes until it softens slightly. Pour in the soy sauce, hoisin sauce, and sesame oil, mixing well to ensure all the vegetables are evenly coated with the delicious sauces.

          Combine Tofu and Serve: Gently fold the crispy tofu back into the skillet, ensuring it’s well combined with the vegetables. Stir everything together until heated through and evenly mixed. Remove the skillet from the heat and add the sliced green onions, stirring to combine.

            Garnish and Serve: Transfer the vibrant stir-fry to a serving plate or bowl. Generously sprinkle sesame seeds on top and add fresh cilantro, if desired, for a burst of color and flavor. Enjoy your delightful, crunchy tofu rainbow stir-fry!

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings