Zesty tofu veggie stir-fry
Zesty tofu veggie stir-fry
Time Prep 10 min | Cook 10 min | Total 20 min
★ ★ ★ ★ ☆ 4.7/5
Bite-sized Recipe
Slice zucchini and carrots with the Slicer Blade, then stir-fry with tofu in a savory garlic-ginger sauce for a quick high-protein meal.
Intro
A fast, plant-based stir-fry loaded with protein from tofu and vibrant sliced vegetables. Perfect for busy weeknights or meal prep that doesn’t compromise on bold, fresh flavor.
What You’ll Need
1 block (14 oz) firm tofu, pressed and cubed
1 medium zucchini, sliced
1 medium carrot, sliced
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp honey or maple syrup
1 clove garlic, minced
1 tsp fresh grated ginger
Blades to Use
Slicer Blade for zucchini and carrot
Prep Tip
Use the Slicer Blade for quick, uniform cuts that stir-fry evenly and look great in bowls.
Storage, Cooking & Longevity
Keep refrigerated up to 4 days. Best reheated in a skillet or microwave. Avoid freezing for best texture.
Instructions
Step 1
Slice zucchini and carrot using the Slicer Blade
Step 2
Whisk soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger to make the sauce
Step 3
Sear tofu cubes in a pan until golden on all sides
Step 4
Add sliced veggies and stir-fry 3–4 minutes
Step 5
Pour sauce over tofu and vegetables, stir well, and cook another 2 minutes
For Extra Bite
Top with sesame seeds or chopped scallions.
Nutrition per Serving
Calories 310
Protein 21g
Carbohydrates 10g
Fat 22g
Fiber 4g
Sugar 4g
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