Description
A vibrant and nutritious dish featuring crispy tofu and fresh vegetables, ready in just 35 minutes for a quick, delightful weeknight meal.
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 1 cup red bell pepper, sliced
- 1 cup green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 green onions, chopped
- Optional: Cooked rice or noodles for serving
Instructions
- Press the tofu for about 15 minutes to remove excess moisture. Cut it into bite-sized cubes.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add minced garlic and grated ginger; sauté until fragrant (about 30 seconds).
- Add bell peppers, broccoli, and carrots to the pan. Stir-fry for about 5-7 minutes until slightly tender but still crisp.
- Push the vegetables to one side of the skillet and add another tablespoon of oil. Carefully add cubed tofu and sauté until golden brown on all sides (approximately 8 minutes).
- Pour in the low-sodium soy sauce and stir everything together until well combined and heated through (about 2-3 minutes).
- Drizzle sesame oil over the stir fry just before removing from heat. Garnish with chopped green onions; serve over rice or noodles if desired.
Notes
- Feel free to swap in your favorite seasonal vegetables or add spices like chili flakes for extra heat.
- Leftover stir fry can be stored in an airtight container in the fridge for up to three days; reheat gently in a skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg