Mixed Veggie Tofu Stir-Fry

Fresh or frozen vegetables, it doesn’t matter. This mixed veggie tofu stir-fry with soy peanut sauce is an easy weeknight dinner.

Ever since I’ve been hooked on smoothies, I am a regular in the frozen food aisle.

My cart is never without a few bags of organic fruit, usually blueberries and blackberries.

During my last few shopping trips, I have opened the doors to other frozen cases besides fruit.

It was about time that I did more exploring!

I don’t know if it’s fair to classify this as a discovery because they aren’t anything new, but frozen vegetables are my latest find.

They are such a timesaver and great for soup and stir-fry.

Like most people, I don’t get anywhere close to the recommended servings of vegetables in a typical day. 

There is nothing wrong with using frozen if it means I might get a bit closer to that goal. They are a convenient, easy shortcut for home-cooked meals. 

I like to have all sorts of vegetables in my kitchen. And I don’t always have a plan when I buy them.

They are my version of a dinner security blanket. 

There is always at least 1 bag of frozen vegetables in my freezer at all times. I also have a drawer in my refrigerator that’s reserved for vegetables.

It’s not unusual for these fridge veggies to start to go bad before I get around to using them. They might be a little soft or a slightly wrinkled on the skin. 

Nothing that can’t be revived with some cooking, and of course they won’t make anyone sick!

Mixed Veggie Tofu Stir-Fry: The Ingredients

I love using a jumble of vegetables fresh and/or frozen in a mixed veggie tofu stir-fry.

For the tofu, I make a marinade that is a combination of soy sauce, sesame oil, peanut butter, rice wine vinegar and ginger.

Once all the ingredients are prepped, I start by browning the tofu and removing them from the skillet. Then it’s time to stir-fry the aromatics and vegetables.

Not wanting to waste any leftover marinade, I always pour it into the pan to bubble away.

Finally, I stir in the tofu and the noodles and sprinkle on chopped peanuts and green scallions.

Mixed Veggie Tofu Stir-Fry

• Author: Paige Adams
• Prep Time: 25 minutes
• Cook Time: 8-12 minutes
• Total Time: 33-37 minutes
• Yield: Serves 4

Print Recipe

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Description

Fresh or frozen vegetables, it doesn’t matter. This mixed veggie tofu stir-fry with soy peanut sauce is an easy weeknight dinner.

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Ingredients

Scale 1x2x3x

• 1–8 ounce package brown rice noodles
• 1–14 ounce package extra firm tofu
• 1/2 cup soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon minced fresh ginger
• 1 tablespoon vegetable oil
• 3 scallions, white & green separated plus more for serving
• 1 garlic clove, minced
• 1 pound fresh or frozen vegetables (sliced bell peppers, broccoli & cauliflower florets, shredded carrots, sliced green beans)
• 1/4 cup chopped roasted salted peanuts

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Instructions

1. Cook the rice noodles according to package instructions. Transfer them to a colander and rinse with cold water.
2. Pat the tofu with a paper towel. Wrap with a dry paper towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
3. Whisk together the soy sauce, sesame oil, peanut butter, rice vinegar and ginger. Marinate the tofu in the mixture for 10 minutes.
4. Heat the oil in a wok over high heat. Add the tofu, reserving the leftover marinade, and cook until browned, about 2 minutes per side. Remove the tofu from the wok and set aside.
5. Add the white scallions and garlic cooking until fragrant, about 30 seconds. Add the vegetables and cook for 3 to 4 minutes until bright and crisp. Stir in the noodles and remaining marinade. Sauté for a few minutes until heated through. Sprinkle with green scallions and peanuts before serving.

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