19 Plant-Based Dinners in Under 30 Minutes
This Quick Veggie Stir-Fry is a delicious and vibrant meal that can be made in under 30 minutes. Perfect for a weeknight dinner, it's packed with colorful vegetables and flavorful tofu, providing a nutritious plant-based option.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 wooden spatula
- 1 measuring cups and spoons
- 1 serving dish
Ingredients
- 14 oz firm tofu, drained and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 unit bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 unit carrot, julienned
- 2 units green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon cornstarch optional for crispy tofu
- 2 tablespoons vegetable oil
- for serving unit cooked rice or quinoa
Instructions
- Prepare the tofu: If you like crispy tofu, toss the cubed tofu in cornstarch and let it sit for a few minutes. This will help achieve a crunchy texture.
- Heat a large skillet or wok over medium-high heat and add the vegetable oil.
- Once hot, add the tofu cubes. Cook for about 5-7 minutes until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
- In the same skillet, add sesame oil. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.
- Add sliced bell pepper, broccoli florets, snap peas, and julienned carrot. Stir-fry for about 5-7 minutes, or until vegetables are tender but still crisp.
- Return the crispy tofu to the skillet. Pour in soy sauce, stirring gently to combine all ingredients. Cook for an additional 2-3 minutes to heat through.
- Remove from heat and stir in chopped green onions.
- Serve the veggie stir-fry over cooked rice or quinoa.
Notes
Feel free to switch up the vegetables based on what's in season or what you have on hand.
You can add crushed red pepper flakes for an extra kick if desired.
This dish can be stored in an airtight container in the refrigerator for up to 3 days.