/gheeː peaː teaː/
Servings: 4 | 30 minutes | 350 kcal
The concept of stir-frying comes from the Chinese culinary tradition, but this vegan version is a modern and healthful take that incorporates a variety of vibrant vegetables and tofu for protein.
This recipe was first discovered when I was trying to clean out my fridge of all the leftover veggies. It turned out to be a hit among my friends and family, and ever since then, it has become a staple in our household. The beauty of this recipe lies in its flexibility - you can throw in any veggies you have on hand, making it a perfect dish for those 'I don't know what to cook' days.
Ingredients
- 200 grams tofu
- 1 cups broccoli
- 1 pieces red bell pepper
- 1 pieces yellow bell pepper
- 2 pieces carrots
- 1 cups snow peas
- 2 teaspoons garlic
- 3 teaspoons soy sauce
- 1 teaspoons ginger
- 2 teaspoons olive oil
Instructions
- Press the tofu to release excess moisture and then cut it into cubes.
- Heat the oil in a wok or large frying pan over medium heat.
- Add the garlic and ginger, stirring constantly to avoid burning.
- Add the tofu cubes and stir-fry until they are browned on all sides.
- Add the vegetables, beginning with the hardest ones (like carrots and broccoli).
- Stir in the soy sauce and continue to stir-fry until all the vegetables are cooked but still crisp.
- Serve your rainbow stir-fry hot with a serving of brown rice or noodles.