Raise your hand if you love a good stir fry! Our sesame and soy veggie stir fry ticks all the boxes:
- Healthy
- Quick and easy to make
- Delicious
This recipe takes 10 minutes of preparation, 10 minutes of cooking time and makes 6 servings.
Ingredients
- 1 package firm tofu
- 1 head of broccoli
- 1 red bell pepper
- 1 bag pre-washed green beans
- 2 tbsp sesame seed oil
- 2 tbsp soy sauce
- ¼ cup water
- 1 package pre-cooked egg noodles (can substitute with rice if preferred)
Instructions
- Place a wok or large pan on medium heat and add the sesame seed oil.
- Cut the tofu into even cubes, then place in the wok/pan and let cook. Stir or flip the tofu every 1-2 minutes to ensure they’re cooked evenly on all sides.
- While the tofu is cooking, cut the broccoli, bell pepper and green beans into small pieces. Add all the veggies to the wok/pan, along with ¼ cup of water. Place a lid over the wok/pan to help the veggies steam, mixing every 1-2 minutes.
- When the veggies are al dente (cooked to be firm to the bite), add the pre-cooked egg noodles, followed by the soy sauce. Mix all ingredients.
- Let cook for another 1-2 minutes until mixed, then put on plates to serve.
- Note: If you prefer to eat rice with your stir fry, put it on the plate first, then pour the stir fry mixture on top. (Do not put rice in the wok/pan.)
Sesame and soy veggie stir fry can be refrigerated for 2-3 days, making it a great meal prep option. If you need a little extra taste, feel free to add a few more drops of sesame oil or soy sauce to your plate. Enjoy!
