Recipe: Delicious Tofu Stir-Fry with Bell Peppers

Tofu Stir-Fry with Bell Peppers. Fresh orange juice perks up this speedy stir-fry, becoming a sticky, glossy sauce for the colorful vegetables. A quick coat in cornstarch helps the tofu develop a supercrisp You can use bell peppers or any vegetable you have on hand, such as broccoli florets, thinly sliced carrots, or sliced snap peas. For the entire month of September, I went through the alphabet creating recipes.

This Thai-inspired orange tofu stir-fry is a one-pot, healthy, vegan. A healthy, flavorful Basil Stir-Fry with mushroom, bell pepper and tofu in a spicy sauce, and paired with a grain of choice. This Basil Stir Fry is one of those on a whim recipes that just came about from cleaning out. You can have Tofu Stir-Fry with Bell Peppers using 14 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Tofu Stir-Fry with Bell Peppers

1. 🢂 100 grams of firm tofu, fried until crispy.
2. 🢂 4 cloves of garlic, minced.
3. 🢂 1 of small red onion, chopped.
4. 🢂 7 pieces of green beans, chopped.
5. 🢂 1 of green bell pepper, chopped.
6. 🢂 50 grams of button mushrooms, sliced.
7. 🢂 1 of Thumb of ginger, sliced into slivers.
8. 🢂 1 of long green chilli, sliced diagonally.
9. 🢂 1/4 cup of chicken broth.
10. 🢂 2 Tbsps of soy sauce.
11. 🢂 1 Tbsp of white miso paste.
12. 🢂 to taste of Sesame oil.
13. 🢂 to taste of Salt and pepper.
14. 🢂 of Neutral oil for frying.

Cut the red bell pepper into long thin strips. I used smallish Ichiban Japanese eggplant from my garden, which are perfect for stir-fries. Tofu stir-fry: Replace the tempeh with the equivalent amount of extra-firm tofu. This spicy Hoisin Tofu Stir Fry recipe is loaded with veggies and covered in a sticky sauce.

instructions Tofu Stir-Fry with Bell Peppers

1. In a wok, sauté garlic and then the onion until onions become translucent. Add in the ginger and the green beans and fry for a minute or so..
2. Add in the fried tofu and lower the heat. As that’s frying, mix chicken stock, soy sauce, miso paste, and sesame oil in a bowl until all are more or less combined. Add this mixture in the wok and give it a quick stir..
3. Add bell peppers, mushrooms, and green chilli and cook until the mushrooms are done and the sauce is almost gone. Add salt and pepper to taste. Then serve!.

Serve over quinoa, and sprinkle with sesame seeds. I stir fried the tofu for a bit before adding the vegetables, and I substituted broccoli for the mushrooms. It's so flavorful, high in protein, and much healthier than Chinese takeout. Since this tofu stir-fry is otherwise quite low in calories, there's room for a little healthy splurge like this creamy, flavorful peanut sauce. If you're feeling ambitious, toss in some chopped bell peppers and sugar snap peas.