Step 1: Prepare the Ingredients

Chop the vegetables into bite-sized pieces. If using tofu, press it to remove excess water, then cube it. If using tempeh, cube it. Mince the garlic and grate the ginger. Cook the rice or noodles according to package directions.

Step 2: Cook the Tofu or Tempeh (Optional)

Heat 1 tablespoon of the olive oil in a large pan or wok over medium-high heat.

Add the cubed tofu or tempeh and cook until browned on all sides, stirring occasionally. This should take about 5-7 minutes.

Remove the browned tofu or tempeh from the pan and set aside.

Step 3: Stir-Fry the Garlic and Ginger

Add the remaining 1 tablespoon of olive oil to the same pan.

Add the minced garlic and grated ginger and cook for about 1 minute, or until fragrant, stirring constantly. Be careful not to burn the garlic.

Step 4: Stir-Fry the Vegetables

Add the mixed vegetables to the pan.

Stir-fry the vegetables until they are tender-crisp, about 5-7 minutes, stirring frequently. You want them to be cooked through but still have a bit of crunch.

Step 5: Add Tofu/Tempeh and Soy Sauce

Return the cooked tofu or tempeh to the pan with the vegetables.

Add the soy sauce and stir to combine, ensuring that all the ingredients are evenly coated with the sauce.

Step 6: Heat Through

Cook for another minute or two, until everything is heated through.

Step 7: Serve

Serve the stir-fry immediately over cooked rice or noodles.