Rainbow Veggie & Tofu Stir Fry

A stir-fry is inevitably one of my favorite dishes to make after a workout or a long day of studying. It’s relatively quick, you can switch up ingredients, and the sesame oil gives it such a delicous umami flavor that seeps into your tastebuds with every bite.

It’s also a great way to incorporate a lot of fresh vegetables and enjoy a savory meal without loads of unnecessary oils or salt. You don’t have to have all of these ingredients either– feel free to add other types of vegetables you have lying around in your fridge or garden.

Ready? Let’s begin!




  • chopped vegetables such as:
    • carrots
    • peppers
    • squash
    • zucchini
    • broccoli
    • onions
  • Firm tofu, with water pressed out.
  • Cooked rice (brown, white, or wild)
  • 2 small cloves of garlic
  • Salt, white pepper
  • Sesame oil
  • Soy sauce (low sodium)
  • Olive oil


  1. Dice tofu into small pieces, and “fry” them in a skillet set to medium high heart drizzled with olive oil. Sprinkle on salt and white pepper to taste. Once tofu is golden brown, set aside.
  2. In another skillet set to medium high heat, add a very generous drizzle of sesame oil incorporate vegetables and garlic. The trick is to brown them slightly with the sesame oil, then cover the pan with a splash or two of water so it cooks the vegetables. The vegetables should be cooked, but not mushy.
  3. Add the tofu to the pan, and add soy sauce to taste (be careful not to oversalt). Cook for a little while longer until everything is incoporated.
  4. Serve with a side of cooked rice, and add sesame seeds (optional).
Processed with VSCO with f1 preset
You’re finished. Enjoy!



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