How to make peppers stir-fry | homemade food | 180 days food |

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for sautéing.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a fermented option with more protein.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and can add moisture.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add sliced bell peppers and onion; stir-fry for 3-4 minutes until slightly softened.

Add minced garlic and ginger; stir-fry for an additional 1-2 minutes until fragrant.

Mix soy sauce and cornstarch with water in a small bowl; stir until smooth.

Pour the soy sauce mixture over the vegetables; stir well to coat.

Add snap peas and broccoli; stir-fry for another 2-3 minutes until bright and tender-crisp.

Season with black pepper and salt to taste; toss to combine.

Add cubed tofu; gently stir to incorporate without breaking the tofu.

Cook for an additional 2-3 minutes until heated through.

Remove from heat and garnish with sliced green onions before serving.

Cooking Techniques

Spice Level:

Allergens