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Nan Peggy's Veggie and Tofu Egg Stir-Fry
10 min prep · 10 min cook · Easy · 2 servings
A quick and nutritious stir-fry featuring crispy tofu, fresh vegetables, and scrambled eggs—all packed with flavor and easy to make anywhere.
Ingredients
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Method
1
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden and crispy, about 4-5 minutes. Remove and set aside.
2
In the same skillet, add another tablespoon of oil and sauté the minced garlic until fragrant, about 30 seconds. Add the mixed vegetables and stir-fry until tender-crisp, about 3-4 minutes.
3
Push the vegetables to one side of the skillet. In a bowl, beat the eggs with a pinch of salt and pepper, then pour into the cleared side of the skillet. Scramble the eggs until just set.
4
Combine the tofu back into the skillet with the eggs and vegetables. Add soy sauce and sesame oil, tossing everything together to combine. Cook for another 1-2 minutes to meld flavors. Serve hot.
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