Feel free to customize this recipe by adding your favorite vegetables or protein sources. You can also adjust the seasonings and sauces according to your taste preferences.
– 1 block of firm tofu or tempeh, cubed (optional)– 3 cloves garlic, minced– 1-inch piece of ginger, minced or grated– Soy sauce or tamari, to taste– Sesame oil, for cooking– Vegetable oil, for cooking– Cooked rice or noodles, for serving
Prepare all your vegetables by washing, slicing, and chopping them as desired.
If using tofu or tempeh, press it between paper towels to remove excess moisture, then cut it into cubes.
Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet and cook for about 1 minute until fragrant.
If using tofu or tempeh, add it to the skillet and cook until golden brown on all sides. Remove from the skillet and set aside.
Add a little more oil to the skillet if needed, then add the sliced/chopped vegetables to the skillet.
Stir-fry the vegetables for 5-7 minutes or until they are tender-crisp. You can add them in order of their required cooking times.
Once the vegetables are cooked to your liking, add the cooked tofu or tempeh back to the skillet.