Sweet and Spicy Veggie Stir-Fry
A tofu and vegetable stir-fry doesn't need to be flavorless and boring.
Why This Recipe Works
We liked a mixture of broccoli, snow peas, bell peppers, baby corn, and red onion from the supermarket salad bar for our Sweet and Spicy Veggie Stir-Fry. Grabbing vegetables from the salad bar cut down on prep time, because many of the vegetables were already cut to the ideal size for a stir-fry. Draining the tofu and dredging it in cornstarch before frying helped it hold its shape and texture. A large nonstick skillet was superior to a wok to cook our Sweet and Spicy Veggie Stir-Fry. The wider bottom of the skillet heated up hotter than the smaller bottom of a wok and cooked the food faster.