Quick and Healthy Dinner Recipes to Kickstart your New Year's Resolutions

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Tofu Stir-Fry

This quick and flavorful stir-fry features crispy tofu and vibrant vegetables tossed in a fragrant ginger soy sauce. Served over brown rice, it’s a wholesome, satisfying one-pan meal perfect for busy weeknights. Feel free to customize the vegetables based on what you have on hand, such as mushrooms, zucchini, or bok choy.

Ingredients (for 4 servings):

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp neutral oil (e.g., canola or avocado oil)
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 carrot, julienned
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp water
• 1 tbsp maple syrup or honey
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp red pepper flakes (optional)
• 2 cups cooked brown rice, for serving
• Sesame seeds and green onions, for garnish

Instructions:

1. Pat the tofu dry, then toss with cornstarch until evenly coated. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 3-4 min. per side until golden and crispy. Remove from the pan and set aside.
2. In the same pan, heat the remaining oil. Add the broccoli, snap peas, bell pepper, and carrot. Stir-fry for 4-5 min. until the vegetables are tender-crisp. Add the garlic and ginger, cooking for another 1 min. until fragrant.
3. In a small bowl, whisk together soy sauce, water, maple syrup, sesame oil, rice vinegar, and red pepper flakes (if using).
4. Return the tofu to the pan with the vegetables. Pour the sauce over the stir-fry and toss to coat evenly. Cook for another 2-3 min. until everything is heated through and the sauce thickens slightly.
5. Serve the stir-fry over cooked brown rice, and garnish with sesame seeds and sliced green onions.