Vegan Teriyaki Stir-Fry

This Vegan Teriyaki Stir-Fry is a colorful, flavorful dish that combines fresh vegetables with a homemade teriyaki sauce, making it a delightful midnight snack. Packed with nutrients and plant-based goodness, it's a quick and satisfying meal for any night of the week.

Ingredients

• Broccoli florets - 150 grams
• Bell pepper (red or yellow) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Snap peas - 100 grams
• Firm tofu - 200 grams, cubed
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 4 tablespoons (or tamari for gluten-free)
• Maple syrup - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Cornstarch - 1 tablespoon
• Water - 120 ml
• Sesame seeds - 1 tablespoon (for garnish)
• Green onions - 2, sliced (for garnish)

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cube it.
2. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and cornstarch with water to create the teriyaki sauce.
3. Heat sesame oil in a large skillet or wok over medium heat, and add the cubed tofu. Cook until golden brown on all sides, about 5-7 minutes.
4. Add minced garlic and grated ginger to the skillet, and sauté for 1 minute until fragrant.
5. Stir in the broccoli, bell pepper, carrot, and snap peas, and cook for another 5-7 minutes until the vegetables are tender-crisp.
6. Pour the teriyaki sauce over the stir-fry mixture and cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens and coats the vegetables and tofu.
7. Remove from heat and serve immediately, garnished with sesame seeds and sliced green onions.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in plant-based protein from tofu, promoting muscle health.

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