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Baker Katherine Final Tofu Vegetable stirfry vegan1
Baker Katherine Final Tofu Vegetable stirfry vegan1
Recipes

15-Minute Vegetable Stir-Fry with Tofu and Sesame Ginger Sauce

Meet the quickest, easiest stir-fry you’ve ever had. The secret? Pre-cooked frozen rice (I love the Organic Trader Joe’s frozen pre-cooked brown rice). If you don’t have access to this, you can also use leftover take-out rice, cook your own rice, or do what I did in undergrad which was walk into a Chinese take-out place on my way home from class and buy a giant box of rice for $1.

Another key to this recipe is pre-made sesame ginger dressing. I use the Trader Ming’s Sesame Ginger Dressing – it’s delicious. Many other brands also make sesame ginger-style dressings, which make for wonderful stir-fry sauce and save oodles of time.

Start to finish, this dish is faster than ordering take-out, and unlike the Chinese food that comes to your door, you’ll actually know what’s in it. Enjoy!

This is 1 of 7 meals from the round-up How to Make a Week’s Worth of Vegan Meals for Under $30 From Trader Joe’s.

Vegetable Stir-Fry with Tofu and Sesame Ginger Sauce

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesTotal time: 15 minutesServings:1 servings

Ingredients

Instructions

  1. Photo by Katherine Baker

    Cook rice in the microwave for 3 minutes, or follow instructions on package.

  2. Cube tofu into 1-inch squares.

  3. Microwave vegetables for 2-3 minutes, until tender.

  4. Photo by Katherine Baker

    On a skillet, heat 1/4 cup sesame ginger dressing. Add vegetables and tofu and mix to coat vegetables and tofu in sauce and heat tofu, about 3-4 minutes.

  5. Photo by Katherine Baker

    Place rice in a bowl or on a plate, and scoop vegetable and tofu mix onto rice. Add hot sauce or more sesame ginger dressing, if desired.

Katherine has been involved with Spoon since the early days of the NYU chapter. She continued to write for Spoon while earning her master's degree in human nutrition at Columbia University and authored the Spoon Guide to Healthier 2016. Katherine likes to avoid wearing real pants, hanging out with her rescue pup Millie, drinking iced coffee in all 4 seasons, and baking vegan treats (yes, Baker is her last name). Katherine is now a student at Columbia Mailman School of Public Health and learns about how climate change impacts human health and nutrition (#school5ever). Hit her up on Insta (@katherinebaker4) and kbaked.com for more #relatablecontent.