Ingredients:
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tbsp vegetable oil, divided
- 2 tbsp Garlic Miso Hot Sauce (Chef Kaz's)
- 1 cup broccoli florets
- 1 large carrot, julienned
- 1/2 small red cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp Japanese Ginger Dressing (Chef Kaz's)
- 2 green onions, chopped (for garnish)
Instructions:
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Prepare the tofu: Heat 1 tbsp vegetable oil in a large pan over medium heat. Add the cubed tofu and cook for 7-10 minutes, turning until golden and crispy on all sides.
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Spice up the tofu: Lower the heat and add our Garlic Miso Hot Sauce to the pan with the tofu. Toss to coat the tofu evenly with the sauce, and cook for another 2-3 minutes until the sauce thickens slightly and clings to the tofu. Remove from heat and set aside.
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Stir-fry the veggies: In the same pan, heat the remaining 1 tbsp of oil over medium-high heat. Add broccoli, carrots, red cabbage, and red bell pepper. Stir-fry for 4-5 minutes until the veggies are tender but still crisp.
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Add Japanese Ginger Dressing: Drizzle our Japanese Ginger Dressing over the stir-fried veggies and toss to coat evenly. Stir-fry for another minute to let the flavors meld.
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Assemble the bowl: Divide the stir-fried veggies into bowls and top with the spicy tofu. Garnish with chopped green onions.
Enjoy this vibrant, veggie-packed, and flavor-rich tofu bowl with a perfect balance of heat and freshness!
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