Loaded with bell peppers, broccoli and snow peas, this ginger garlic veggie tofu stir-fry with brown rice is an easy meal that makes great leftovers you can even eat cold from the fridge.
There are so many reasons to love stir-fries. They’re fast, easy and you can really go overboard on the vegetables, as if that’s a thing. You never can have too many veggies!
I admit, to really minimize the time it takes to make this dish for a busy weeknight dinner, you do have to do a couple things ahead of time. But that prep is minimal and with little bit of planning, you can find a stint to squeeze it in when it’s convenient.
My biggest tip for stir-fry is to have all your ingredients prepped, cut and ready to go. The cooking will go very fast, so you don’t have time to multi-task. Set yourself up for success and get all the prep work out of the way before you start. No exceptions.
This is what you need for this veggie stir-fry:
When a dish has this many vegetables, often I will skip a salad. But if you are looking for something to pair with it try this cucumber salad with carrots and peanuts or this Asian cabbage salad.
You can store leftovers in an airtight container in the refrigerator up to 4 days. Eat them cold or warm them in the microwave.
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Loaded with bell peppers, broccoli and snow peas, this ginger garlic veggie tofu stir-fry with brown rice is an easy meal that makes great leftovers you can even eat cold from the fridge.
Store leftovers in an airtight container in the refrigerator up to 4 days. They can be eaten cold or warm them in the microwave as desired.
Keywords: tofu stir-fry, tofu veggie stir-fry
Omg, the ginger garlic tofu stir fry was absolutely delish! I will definitely make it again and try other tofu stir fry meals!
Thanks for sharing 👍