Gingered Vegetable Tofu Stir Fry
Bursting with vibrant colors and fresh flavors, this Gingered Vegetable Tofu Stir Fry is the ultimate quick, healthy, and satisfying weeknight dinner. Packed with protein-rich tofu, crisp-tender vegetables like broccoli, carrots, snap peas, and red bell peppers, and tossed in a zesty ginger-garlic soy sauce, this recipe is as nutritious as it is delicious. Cooked in fragrant sesame oil and naturally sweetened with a hint of honey (or maple syrup for a vegan option), this dish delivers bold, savory-sweet flavors in every bite. Ready in just 30 minutes, it's perfect for busy nights, and it pairs beautifully with steamed rice or noodles. Garnish with green onions and sesame seeds for an added touch of texture and flair. This easy stir fry checks all the boxes for a wholesome, flavor-packed meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 4 tbsp Soy sauce
- 1 tbsp Fresh ginger
- 3 cloves Garlic
- 2 tbsp Sesame oil
- 2 cups Broccoli florets
- 1 cup Carrots (thinly sliced)
- 1 medium Red bell pepper (sliced)
- 1 cup Snap peas
- 1 tbsp Cornstarch
- 3 tbsp Water
- 1 tbsp Rice vinegar
- 1 tbsp Honey (or maple syrup for vegan option)
- 2 Green onions (sliced, for garnish)
- 1 tsp Sesame seeds (optional, for garnish)
Instructions
Press the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel, place it on a plate, and weigh it down with a heavy object for 10 minutes.
Cut the pressed tofu into 1-inch cubes and toss with 1 tablespoon of soy sauce. Set aside.
In a small bowl, whisk together the remaining soy sauce, grated ginger, minced garlic, cornstarch, water, rice vinegar, and honey (or maple syrup). Set the sauce aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crisp. Remove the tofu from the skillet and set aside.
Add the remaining tablespoon of sesame oil to the skillet. Add the broccoli, carrots, red bell pepper, and snap peas. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Return the tofu to the skillet and pour the prepared ginger soy sauce over the mixture. Stir well to coat all the ingredients evenly with the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve hot over steamed rice or noodles for a complete meal. Enjoy!
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2595 mg | 113% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 46.3 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3043 mg | 234% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2388 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
