Vegetable Stir-fry with Garlic Sauce
Crisp-tender veg, tofu and garlicky black-bean sauce.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The order matters: hardest veg first (carrot), softest last (snap peas, bell pepper). If everything goes in together, the broccoli gets mushy by the time the carrot is tender. Hot wok, fast cook, don't crowd.
Ingredients
Everything below makes 4 servings.
- 14 ozextra-firm tofupressed 15 min, cubed into 3/4-inch pieces
- 4 cupsbroccoli floretscut into bite-sized florets
- 1 mediumred bell peppersliced into thin strips
- 1 largecarrotthinly sliced on the diagonal
- 1 cupsnap peastrimmed
- 4 ozshiitake mushroomsstems removed, caps sliced
- 6garlic clovesminced
- 1 tbspfresh gingergrated
- 2 tbspfermented black bean sauce
- 3 tbspsoy sauce
- ½ cupvegetable stock
- 1 tbsprice vinegar
- 1 tspsugar
- 1 tbspcornstarch
- 3 tbspneutral oil
- 1 tsptoasted sesame oil
- ½ tspred chili flake
- 3scallionscut into 1-inch lengths
- ½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 340calories
- 16gprotein
- 28gcarbs
- 18gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Press tofu 15 min between paper towels, then cube into 3/4-inch pieces.
- Cut broccoli into bite-sized florets, slice carrot on the diagonal, strip and slice bell pepper, trim snap peas, slice shiitake caps.
- Mince 6 garlic cloves, grate 1 tbsp ginger, cut scallions into 1-inch lengths.
- In a small bowl, whisk together: vegetable stock and soy sauce and black bean sauce and rice vinegar and sugar and cornstarch. This is your sauce.
Crisp the tofu
Heat neutral oil in the wok over medium-high. Add tofu in a single layer and don't touch it for 3 min - let it form a golden crust. Flip and sear another 2-3 min on a second side. Transfer to a plate.
6 min · hands onStir-fry hard veg
Add remaining neutral oil to the wok. Add carrot first, stir-fry 1 min. Add broccoli and shiitake, stir-fry 2-3 min until broccoli is bright green and crisp-tender. Add a splash of water if pan gets too dry.
4 min · hands onAdd soft veg and aromatics
Push veg to the sides of the wok. Add garlic and ginger and chili flake to the center, cook 30 sec until fragrant. Add bell pepper and snap peas and stir-fry everything together for 1 min.
2 min · hands onSauce and finish
Re-whisk the sauce (cornstarch settles). Pour it into the wok and stir. Return the tofu. Cook 1-2 min, tossing, until the sauce thickens, turns glossy, and coats everything. Off heat, drizzle with toasted sesame oil and scatter scallions on top.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cube tempeh same size; sear 3 min/side, no need to press.
Already pre-cooked; sear 2 min just to crisp the edges. Saves about 3 minutes.
Cube chicken, sear 4 min/side until cooked through before adding veg. Adds about 5 minutes.
Brown rice needs a head start - begin 40 min before stir-fry. Adds about 25 minutes.
What keeps
Reheats fine in a hot skillet (3 min) - microwaving makes the veg soggy. Veg loses some crunch on day 2 but the sauce stays great.
For best meal-prep, slightly under-cook the veg (still very firm) and finish in the reheat.
Meet Maui,
the three-legged cat
who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
Join The WaitlistCurrently in closed beta on iPhone.
