Sesame Ginger Tofu and Vegetables

Prep time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Serves: 3-4

This vibrant and nourishing stir-fry features crispy tofu cubes and a rainbow of vegetables tossed in a homemade sesame-ginger marinade. Bursting with umami, citrus, and just a touch of spice, it's a plant-powered dish perfect for a weeknight dinner. Serve over your favorite grain or fresh greens for a well-balanced, flavor-packed meal. Great for practicing knife skills, tofu prep, and stovetop sautéing techniques!

Equipment

Ingredients

Protein:

• 1 block firm or extra-firm tofu (drained and pressed)

To press tofu: wrap in paper towels, place a heavy plate on top, and replace towels as needed until most moisture is gone.

Vegetables (feel free to swap or add more):

• 1 bell pepper

• 2 carrots

• 1 head broccoli

• 1 onion

• 4 oz mushrooms

For the Marinade:

• Fresh or pre-minced ginger (2–3" piece or 1 Tablespoon)

• Fresh or pre-minced garlic (6 cloves or 1 Tablespoon)

• 2 Tablespoons lemon or lime juice

• 2 Tablespoons water

• 2 Tablespoons low-sodium tamari or soy sauce

• 2 Tablespoons toasted sesame oil

• 1 teaspoon cayenne powder (optional)

To Serve:

• Microwaveable rice, quinoa, or salad greens

Directions

Step One: Mise en Place (Get Everything in Its Place)

1. Make the Marinade

   • Juice 1 lemon or lime (or measure 2 Tbsp).

   • Peel and finely mince 2–3" of ginger (or use 1 Tbsp pre-minced).

   • Press or mince 6 cloves garlic (or use 1 Tbsp pre-minced).

   • Combine lemon juice, ginger, garlic, 2 Tbsp water, 2 Tbsp tamari/soy sauce, 2 Tbsp sesame oil, and cayenne (optional) in a bowl. Mix well.

2. Prep Vegetables & Tofu

   • Rinse and chop all vegetables.

   • Cut pressed tofu into bite-sized cubes.

   • Place vegetables in a large bowl.

Step Two: Get Cooking!

1. Sauté the Tofu

   • Heat ½ of the marinade in a large pan over medium heat.

   • Add tofu and cook covered for 10 minutes, stirring occasionally, until tofu browns on most sides.

2. Add Vegetables & Cook

   • Add the rest of the marinade and all chopped vegetables to the pan.

   • Cover and cook another 10 minutes, stirring occasionally, until vegetables are tender.

Final Step: Serve

Serve warm over rice, quinoa, or salad. Optional: top with sesame seeds, scallions, or a squeeze of citrus.