Name: Vegetable Stir-Fry
Ingredients: 2 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots, etc.); 1 block tofu or tempeh, cubed; 2 tbsp soy sauce; 2 garlic cloves, minced; 1 tsp grated ginger; 2 tbsp olive oil; Cooked rice or noodles

Description

This recipe, “Vegetable Stir-Fry,” is a classic and adaptable dish that’s perfect for a quick, healthy, and flavorful meal

Ingredients

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2 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots, etc.)
1 block tofu or tempeh, cubed
2 tbsp soy sauce
2 garlic cloves, minced
1 tsp grated ginger
2 tbsp olive oil
Cooked rice or noodles

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Instructions

Heat Oil: Heat the olive oil in a large pan or wok over medium-high heat.
Cook Tofu/Tempeh: Add the cubed tofu or tempeh and cook until browned on all sides. Remove from the pan and set aside.
Sauté Garlic and Ginger: In the same pan, add the minced garlic and grated ginger and cook for 1 minute, until fragrant.
Stir-Fry Vegetables: Add the mixed vegetables to the pan and stir-fry until they are tender-crisp, about 5-7 minutes.
Combine and Season: Return the cooked tofu or tempeh to the pan and add the soy sauce. Stir to combine and heat through.

Serve: Serve the stir-fry immediately over cooked rice or noodles