Cookwith

Name: High-Protein Summer Veggie & Tofu Stir-Fry with Lemon-Tahini Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 14 oz extra-firm tofu, drained and pressed; 2 tbsp cornstarch; 2 tbsp high-smoke-point oil (grapeseed or avocado); 1 small red onion, sliced; 1 small zucchini, halved and sliced; 1 yellow bell pepper, sliced; 1 cup sugar snap peas, trimmed; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tsp maple syrup; 1/2 tsp chili flakes (optional); 2 tbsp tahini; 1 tbsp lemon juice; 1 tsp toasted sesame oil; 2 green onions, sliced; 1 tbsp toasted sesame seeds; Salt and pepper, to taste

High-Protein Summer Veggie & Tofu Stir-Fry with Lemon-Tahini Sauce

SavoryMelon3965

This vibrant summer stir-fry is packed with protein-rich tofu and an array of crisp, colorful vegetables—perfect for hot Mississippi evenings when you want something light but satisfying. By preheating your wok until smoking and cooking in small batches, you’ll get irresistible golden tofu and veggies that keep their snap. The lemon-tahini sauce brings a nutty, bright counterpoint, while sesame oil and ginger layer in depth and aroma. This dish delivers on flavor, texture, and plant power, making it a go-to for meatless, high-protein dinners that never feel like a compromise.

Ingredients

Instructions

Cut the pressed tofu into 1-inch cubes and pat dry. Toss with cornstarch, salt, and pepper until evenly coated.
Heat a large wok (or heavy skillet) over high heat until just smoking. Add 1 tbsp oil, swirl to coat, then add tofu in a single layer. Sear undisturbed 2-3 minutes, then toss and continue to cook until golden and crisp on all sides (6-8 minutes total). Remove tofu and set aside.
Add remaining oil to wok. Add red onion and stir-fry 1 minute. Add zucchini, bell pepper, and sugar snap peas. Toss constantly with a forward scooping motion and stir-fry until veggies are just tender but crisp, about 3-4 minutes.
Push veggies to the sides, add garlic and ginger to center. Sizzle for 30 seconds, then toss everything together.
Return tofu to wok. Add soy sauce, rice vinegar, maple syrup, and chili flakes (if using). Toss to coat and heat through, about 1 minute. Remove from heat.
Whisk tahini, lemon juice, and sesame oil together in a small bowl. Drizzle sauce over stir-fry or serve on the side.
Garnish with green onions and toasted sesame seeds. Serve immediately with steamed rice or grain of choice.