Description
A healthy and colorful tofu stir-fry packed with vegetables, perfect for a nutritious meal.
Ingredients
Scale
- 1 block (14 ounces) firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Cut the pressed tofu into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced bell peppers, broccoli florets, and snap peas. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- Add the minced garlic and ginger to the skillet and stir-fry for an additional 1-2 minutes until fragrant.
- Return the cooked tofu to the skillet. Pour in the soy sauce and sesame oil, stirring to combine. Add the cornstarch mixture to thicken the sauce, stirring constantly for about 1-2 minutes until the sauce is glossy and coats the tofu and vegetables.
- Season with salt and pepper to taste. Serve hot over cooked rice or quinoa.
Notes
- For added heat, include a teaspoon of red pepper flakes or a splash of sriracha sauce when adding the soy sauce.
- Substitute the vegetables with your favorites, such as carrots, zucchini, or mushrooms, to customize the dish to your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg