Pressure Cooked Vegan Stir Fry
Indulge in the vibrant flavors of Pressure Cooked Vegan Stir Fry, a quick and nutritious dish that combines colorful vegetables and protein-rich tofu. Enhanced with fragrant ginger and garlic, this meal is ready in minutes, making it perfect for busy weeknights or impressing guests. Enjoy a dish that’s as delightful to the eyes as it is to the palate!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Asian
Ingredients
Scale
- 1 cup bell peppers (mixed colors, sliced)
- 1 cup broccoli florets (fresh or frozen)
- 1 cup carrots (thinly sliced)
- 3 tbsp low-sodium soy sauce
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 14 oz firm tofu (cubed)
- 1 cup vegetable broth
- 1 tbsp olive oil
Instructions
- Prepare all ingredients by washing and chopping vegetables into bite-sized pieces and cubing the tofu.
- In your pressure cooker on sauté mode, heat olive oil. Add minced garlic and grated ginger; sauté for about one minute until fragrant.
- Add tofu cubes to the pot, stirring gently until lightly browned on all sides.
- Toss in bell peppers, broccoli, and carrots; stir well to coat with garlic and ginger.
- Pour in soy sauce and vegetable broth; mix thoroughly.
- Secure the lid and cook on high pressure for three minutes. Use quick release carefully.
- Serve hot, garnished with extra soy sauce or sesame seeds if desired.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg