Vegan Tofu Stir-Fry


  1. Start by heating up a non-stick skillet or wok over medium-high heat.
  2. Add some oil to the skillet, then throw in some sliced onions and garlic, sautéing them until fragrant and translucent.
  3. Next, add your choice of mixed vegetables like broccoli, carrots, bell peppers, zucchini, snow peas, or mushrooms), and cook them for about 2 minutes until tender but still retaining their crunchiness.
  4. While the vegetables are cooking, prepare the tofu by pressing it dry using paper towels or a clean kitchen cloth, then cutting it into bite-size pieces.
  5. Once the vegetables are done, make space in the skillet for the tofu, and then add the pressed and cubed tofu to the pan.
  6. Toss the tofu around in the hot oil, letting it get golden brown and slightly crispy on the edges while maintaining its softness within.
  7. Sprinkle some soy sauce or tamari (or other similar liquid amino acid) over the top of the vegetable and tofu mixture, along with some sesame oil or oil for added flavour and nutty depth.
  8. Serve immediately, garnished with fresh herbs like cilantro, basil, or green onions if desired, and accompanied by steamed rice or noodles if you want to add more protein and texture to the meal.
  9. Experiment with different combinations of vegetables and spices, such as adding curry powder or chili flakes for a little heat, or incorporating Thai basil or lemongrass