No-Fuss 20-Minute Stir-Fry for a Nutritious Weeknight Meal

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Colorful, crispy, and drenched in a glossy, savory-sweet sauce—this no-fuss 20-minute stir-fry is everything you want in a quick dinner. Loaded with fresh veggies, golden tofu cubes, and served over a warm bed of rice, it’s a wholesome meal that doesn’t compromise on flavor or crunch. Perfect for those busy nights when time is short but your craving for something nourishing is high.

This vibrant stir-fry is a celebration of texture and taste. Think juicy bell peppers, tender broccoli florets, and bursts of green peas mingling with crisped tofu that’s coated in a lip-smacking garlic-ginger glaze. Whether you’re after a satisfying plant-based meal or just need a break from takeout, this dish is your go-to weeknight hero.

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Ingredients for this No-Fuss 20-Minute Stir-Fry

• 1 block (14 oz) extra firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup frozen green peas
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon maple syrup or honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon rice vinegar
• 1/2 teaspoon red pepper flakes (optional)
• Cooked jasmine or basmati rice, for serving
• Sesame seeds, for garnish
• Fresh chopped cilantro or green onions, for garnish

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Step 1: Prep the Tofu

Start by draining and pressing the tofu to remove excess moisture—this helps it crisp up nicely. Cut the tofu into bite-sized cubes, then toss them gently in cornstarch until evenly coated. This coating adds a delicate crunch to every bite.

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Step 2: Crisp the Tofu

Heat sesame oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the tofu cubes in a single layer. Let them cook undisturbed for 3–4 minutes on one side before flipping. Continue cooking until all sides are golden brown and crispy. Remove tofu from the pan and set aside.

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Step 3: Sauté the Veggies

In the same skillet, add a touch more oil if needed. Toss in the broccoli florets and red bell pepper slices. Stir-fry for about 4–5 minutes, or until veggies are tender-crisp. Add the green peas in the final minute—they just need to warm through.

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Step 4: Make the Sauce

In a small bowl, whisk together soy sauce, hoisin sauce, maple syrup (or honey), garlic, ginger, rice vinegar, and red pepper flakes. Pour the sauce into the pan with the veggies and stir to coat.

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Step 5: Bring It All Together

Add the crispy tofu back into the skillet and toss everything together until the tofu is well coated in the sauce and heated through—about 1–2 minutes.

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Step 6: Serve and Garnish

Spoon the stir-fry over warm rice. Finish with a sprinkle of sesame seeds and freshly chopped cilantro or green onions for that extra pop of flavor and color.

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Storage Instructions

This stir-fry is excellent for meal prep and leftovers. To store, allow the dish to cool completely before transferring it into airtight containers.

• Refrigerator: Store in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
• Freezer: You can freeze the stir-fry, but note that the tofu and veggies may soften slightly upon reheating. Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat as usual.
• Pro Tip: Store rice and stir-fry separately to maintain texture and avoid sogginess.

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Estimated Nutrition (Per Serving)

• Calories: ~320
• Protein: 15g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 6g
• Sugar: 7g
• Sodium: ~540mg
• Note: Nutrition values are estimates and may vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

What kind of tofu should I use?

Use extra-firm tofu for the best texture. It holds up well to frying and stays crisp even after tossing in sauce.

Can I use frozen vegetables?

Absolutely! Frozen stir-fry blends work great—just make sure to thaw and drain them well to avoid excess moisture in the pan.

Is this dish vegan?

Yes! This recipe is 100% vegan. Just be sure to use maple syrup instead of honey if avoiding animal products.

Can I swap tofu with another protein?

Sure! Tempeh, seitan, or even pre-cooked chicken or shrimp (for non-vegans) can be used instead of tofu.

What’s a good substitute for hoisin sauce?

Try using a mix of soy sauce, a dash of peanut butter, and a bit of brown sugar or maple syrup as a quick substitute.

How do I make it spicier?

Increase the red pepper flakes or add a spoonful of chili garlic sauce to the stir-fry sauce.

Can I use another grain instead of rice?

Definitely! This stir-fry pairs well with quinoa, brown rice, soba noodles, or cauliflower rice for a low-carb option.

Do I have to press the tofu?

Yes, pressing tofu removes moisture and helps achieve that crispy texture. If you’re short on time, pat it dry and use a tofu press or place it under a heavy object wrapped in a clean towel for at least 10–15 minutes.

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