Hoisin Tofu with Vegetables
Savor the perfect balance of sweet, savory, and umami flavors with this Hoisin Tofu with Vegetables recipe—a vibrant plant-based dish that’s packed with wholesome goodness. Crispy, golden cubes of firm tofu are paired with a colorful medley of stir-fried vegetables, including crunchy broccoli, sweet red bell peppers, tender snap peas, and carrots. A luscious hoisin-based sauce ties everything together, offering a mouthwatering glaze that’s both rich and satisfying. Ready in just 35 minutes, this quick and healthy meal is perfect for busy weeknights and can be served over steamed rice or noodles for a hearty, customizable option. Garnish with sesame seeds and green onions for added crunch and flair—perfect for vegetarians and anyone looking to elevate their tofu game.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons cornstarch
- 3 tablespoons neutral oil (e.g., vegetable oil)
- 200 grams broccoli florets
- 1 medium carrot, thinly sliced
- 1 medium red bell pepper, sliced
- 100 grams snap peas
- 3 cloves garlic, minced
- 4 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 4 tablespoons water
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 stalks green onions, sliced (optional, for garnish)
- 2 cups cooked rice or noodles (optional, for serving)
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 10-15 minutes. Cut the tofu into 1-inch cubes.
Toss the tofu cubes in cornstarch to coat them evenly. This helps create a crispy texture when cooked.
In a large skillet or wok, heat 2 tablespoons of oil over medium heat. Add the tofu and cook for 4-5 minutes on each side until golden and crispy. Remove the tofu from the pan and set aside.
In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the garlic and stir-fry for 30 seconds until fragrant.
Add the broccoli, carrot, red bell pepper, and snap peas to the skillet. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.
In a small bowl, whisk together hoisin sauce, soy sauce, sesame oil, and water to make the sauce.
Return the tofu to the skillet with the vegetables. Pour the sauce over the tofu and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens slightly.
Remove from heat and garnish with sesame seeds and sliced green onions, if desired.
Serve hot over cooked rice or noodles for a complete meal.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.0 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 497 mg | 11% | |
*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.
