Stir-Fried Vegetables with Tofu
Submitted by fly
Crisp bell peppers, bean sprouts, and celery stir-fried in sesame oil with tofu, sunflower seeds, and a splash of dry sherry. A light, crunchy Chinese-style vegetarian meal ready in 35 minutes.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minHere’s a stir-fry that lets the vegetables do all the talking.
Everything stays tender-crisp: bell peppers keep their snap, celery holds its crunch, and bean sprouts just barely wilt. Toasted sunflower seeds add a nutty bite you don’t see in every stir-fry, and a splash of dry sherry with soy and grated ginger brings warmth without heaviness.
Serve it over noodles or your favorite grain and you’ve got a satisfying plant-powered dinner that comes together faster than delivery.
Kitchen Tips
- Add the vegetables in stages based on how long they take to cook. Bell peppers and celery go first, sprouts and scallions last
- Keep the heat moderate here, not screaming hot. You want tender-crisp, not charred
- Toast the sunflower seeds in a dry pan before adding them. It brings out a roasted depth that raw seeds just can’t match
Ingredients
Directions
Heat oil in wok.
When hot, add bell peppers, celery and garlic.
Stir fry over moderate heat until celery is half cooked.
Add bean sprouts, scallions and sunflower seeds.
Stir fry just until sprouts are wilted. Rest of the vegetables should be tender crisp.
Add rest of ingredients and reduce heat.
Sauté another 2 minutes.
Serve over grains or noodles.
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