Protein-Packed Pepper and Carrot Stir-Fry
A colorful and protein-rich vegan stir-fry featuring a medley of peppers, carrots, shishito peppers, and onions. This dish is bursting with flavors, textures, and nutrients while being incredibly satisfying. Perfect for a quick and healthy weeknight meal.
ingredients
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 carrots, julienned
- 10 shishito peppers
- 1 large onion, sliced
- 1 cup firm tofu, cubed
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- ½ cup chopped green onions, for garnish
steps
- 1.
In a small bowl, whisk together soy sauce, sesame oil, maple syrup, cornstarch, ginger, garlic, red pepper flakes (if using), salt, and pepper. Set aside.
- 2.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan.
- 3.
Add onion and stir-fry for 2 minutes until slightly softened.
- 4.
Add bell peppers, carrots, and shishito peppers to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
- 5.
Push the vegetables to one side of the skillet and add the tofu to the other side. Cook for 2-3 minutes until lightly browned.
- 6.
Give the sauce a quick stir and pour it over the vegetables and tofu. Stir everything together and cook until the sauce thickens and coats the ingredients, about 2-3 minutes.
- 7.
Remove from heat and garnish with chopped green onions.
- 8.
Serve the protein-packed stir-fry over steamed rice or noodles for a complete meal.
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