Pan-Fried Vegan Tofu with Vegetables
Crispy golden tofu and vibrant vegetables come together in a simple, satisfying main dish with plenty of texture and color. Lightly seasoned and pan-fried until tender-crisp, it’s a fresh, wholesome meal that works beautifully on its own or over rice.
Follow the steps below to cook the desired recipe
1. Drain the tofu and press it for 15 to 20 minutes to remove excess moisture. Cut it into bite-sized cubes or rectangular slabs, then season lightly with a little salt and pepper.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the tofu in a single layer and let it cook undisturbed for 3 to 4 minutes per side, turning until all sides are golden and crisp. Transfer the tofu to a plate.
3. Add the remaining oil to the same skillet. Toss in the carrots and broccoli first, then cook for 2 to 3 minutes, stirring occasionally so they begin to soften while staying bright.
4. Add the bell peppers and snow peas to the pan. Continue cooking for another 2 to 3 minutes until the vegetables are tender-crisp and lightly charred in spots.
5. Season the vegetables with the remaining salt and black pepper. Stir well to distribute the seasoning evenly across the pan.
6. Return the tofu to the skillet and gently toss everything together so the tofu picks up the flavor of the vegetables and any browned bits in the pan.
7. Cook for 1 more minute, just until everything is hot throughout and the tofu is coated and crisp at the edges.
8. Serve immediately while warm, with the vegetables and tofu arranged neatly on the plate for a simple, colorful main dish.
400g firm tofu
2 tablespoons oil
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cups broccoli florets
2 medium carrots, thinly sliced
1 cup snow peas
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