Brooklyn Veggie Stir-Fry
A vibrant vegetarian stir-fry inspired by Brooklyn’s farmers markets, featuring tofu and fresh vegetables in a quick, nutrient-preserving dish.
Ingredients
- 1 block extra-firm tofu, pressed and cubed (or 2 eggs for a non-vegan option)
- 3 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Red pepper flakes to taste
- 2 cups cooked brown rice or cauliflower rice (for gluten-free option)
- Green onions and sesame seeds for garnish
Instructions
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
- Add tofu and cook until golden on all sides, about 5-7 minutes. Remove and set aside.
- Add the remaining oil to the pan. Add garlic and ginger, stir for 30 seconds until fragrant.
- Add vegetables and stir-fry for 3-4 minutes until crisp-tender.
- Return tofu to the pan, pour sauce over everything, and toss to coat. Cook for 1-2 minutes until the sauce thickens.
- Serve over rice and garnish with green onions and sesame seeds.
Notes
- Substitute eggs for tofu for a non-vegan option.
- Use tamari and cauliflower rice for a gluten-free version.
- Adjust vegetables based on seasonal availability.
- This recipe is ideal for busy weeknights and meal prep.