Description
Lamb Vegan Stir Fry is a delightful plant-based dish that brings together the flavors of crisp tofu and vibrant vegetables, all enveloped in a savory sauce. This quick and easy recipe is perfect for impressing guests or enjoying a cozy weeknight dinner. With its colorful presentation and mouthwatering aroma, this stir fry will leave everyone at your table wanting more.
Ingredients
Scale
- 14 oz extra-firm tofu, pressed and cubed
- 1 cup bell peppers (mixed red and green), sliced
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
Instructions
- Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
- Slice the bell peppers and carrots; chop the broccoli into small pieces.
- In a bowl, mix soy sauce, sesame oil, and minced garlic; set aside.
- Heat oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden brown on all sides (about 8 minutes). Remove from skillet.
- In the same skillet, stir-fry bell peppers, broccoli, and carrots for 5-7 minutes until tender-crisp.
- Return tofu to the skillet, pour the sauce over everything, and stir well. Cook for an additional few minutes to meld flavors.
- Serve hot, garnished with sesame seeds or chopped green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 215
- Sugar: 4g
- Sodium: 390mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg
Keywords: - Customize with seasonal veggies or swap tofu for tempeh or chickpeas for added protein. - For enhanced flavor, marinate the tofu in soy sauce for 30 minutes before cooking. - Leftovers can be stored in an airtight container for up to three days.