Craving a quick, healthy, and utterly delicious meal? Look no further! This recipe for Sautéed Tofu with Vegetables is your answer. It’s perfect for busy weeknights, packed with flavor, and easily customizable with your favorite veggies. Get ready to tantalize your taste buds!
Sauté Rapide au Tofu et Légumes
This vibrant dish combines the delicate texture of tofu with a colorful medley of fresh vegetables, all brought together by a savory and subtly spicy sauce. Imagine tender tofu, perfectly browned, nestled amongst crisp-tender vegetables, bursting with freshness. It’s a symphony of textures and flavors that will leave you feeling satisfied and energized. So, grab your wok (or your favorite large skillet!) and let’s get cooking!
### Ingredients:
- 1 block (about 14 ounces) extra-firm tofu, pressed
- 1 tablespoon sesame oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1/2 cup sliced carrots
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 teaspoon brown sugar (or honey)
- 1/4 teaspoon red pepper flakes (optional)
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Cooked rice or noodles, for serving
Instructions:
- Prepare the Tofu: Press the tofu to remove excess water. This is crucial for achieving a crispy texture. Wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes. Once pressed, cut the tofu into bite-sized cubes.
- Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, brown sugar, and red pepper flakes (if using). Set aside.
- Sauté the Tofu: Heat the sesame oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the pan and set aside.
- Sauté the Vegetables: Add the bell peppers, broccoli florets, mushrooms, and carrots to the pan. Cook, stirring frequently, until the vegetables are crisp-tender, about 5-7 minutes.
- Add Aromatics and Sauce: Add the minced garlic and grated ginger to the pan and cook for another minute, until fragrant. Pour the sauce over the vegetables and bring to a simmer. Cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
- Combine and Serve: Return the cooked tofu to the pan and toss to coat with the sauce. Cook for another minute to heat through.
- Garnish and Enjoy: Serve the sautéed tofu and vegetables over cooked rice or noodles. Garnish with sesame seeds and chopped green onions. Enjoy immediately!
Tips and Variations:
- Customize Your Veggies: Feel free to substitute or add your favorite vegetables, such as snap peas, zucchini, or bok choy.
- Add Protein: Instead of tofu, you can use chicken, shrimp, or beef. Just adjust the cooking time accordingly.
- Make it Spicy: Increase the amount of red pepper flakes or add a dash of sriracha for extra heat.
- Adjust the Sauce: If you prefer a sweeter sauce, add more brown sugar or honey. For a tangier sauce, add more rice vinegar.
- Pressing Tofu Alternatives: If you don’t have a tofu press, you can use a heavy book or pan to press the tofu.
This recipe is a fantastic way to incorporate more plant-based protein and vibrant vegetables into your diet. It’s a simple, delicious, and satisfying meal that you can easily adapt to your own preferences. So, get creative in the kitchen and enjoy this delightful Sautéed Tofu with Vegetables!
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Recette Sauté Rapide Au Tofu Et Légumes
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