This vegetable and tofu stir-fry is a quick and easy weeknight meal that's packed with flavor. The tofu is browned until crispy, and the vegetables are cooked until tender-crisp. The Hoisin sauce adds a sweet and savory flavor to the dish, and the vegetable broth helps to create a flavorful sauce. Serve over rice or noodles, if desired.
This recipe is inspired by the classic Chinese dish, Buddha's Delight. Buddha's Delight is a vegetarian dish that is often served in Buddhist temples. It is said that the dish was created by a monk who was looking for a way to make a delicious and nutritious meal without using any meat. The monk experimented with different vegetables and sauces, and eventually came up with this recipe. Buddha's Delight is a popular dish in China, and it is often served at special occasions. This recipe is a simple and delicious way to make Buddha's Delight at home.
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
1 tablespoon olive oil
1 block extra-firm tofu, pressed and diced
1 bell pepper, chopped
1 large carrot, peeled and chopped
½ cup broccoli florets
1 cup snap peas, trimmed
½ cup Hoisin sauce
½ cup vegetable broth
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the tofu and cook until browned on all sides, about 5 minutes.
Add the bell pepper, carrot, broccoli, and snap peas to the skillet and cook until tender, about 5 more minutes.
Stir in the Hoisin sauce and vegetable broth.
Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the sauce has thickened.
Serve over rice or noodles, if desired.
Why It Works
The tofu is pressed to remove excess water, which helps it to brown and crisp up in the skillet.
The vegetables are cooked until tender-crisp, which gives them a slightly crunchy texture.
The Hoisin sauce adds a sweet and savory flavor to the dish.
The vegetable broth helps to create a flavorful sauce.