Low Fat Chili Tofu
Bold, flavorful, and guilt-free, this Low Fat Chili Tofu is the perfect plant-based dish to satisfy your cravings without derailing your health goals. Featuring protein-packed extra-firm tofu, a medley of vibrant bell peppers, and aromatic spices like cumin and coriander, this recipe is a symphony of textures and tastes. A light, tangy sauce made with low-sodium soy sauce, chili paste, and vegetable broth ties it all together, creating a wholesome yet fiery dish with just the right kick. Ready in under 35 minutes, this quick and easy low-fat recipe is ideal for busy weeknights. Serve it over steamed rice or quinoa for a complete, nutritious meal that's as delicious as it is good for you. Perfect for vegan, low-fat, and heart-healthy diets, this is a recipe you'll return to again and again.
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons chili paste or chili sauce
- 2 medium garlic cloves
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium onion
- 100 milliliters low-sodium vegetable broth
- 1 tablespoon cornstarch
- olive oil cooking spray
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons fresh cilantro
Instructions
Drain the tofu and press it to remove excess moisture. Cut the tofu into 1-inch cubes.
In a large non-stick pan or wok, spray a light coat of olive oil cooking spray over medium heat.
Add the tofu cubes and sauté them until they are golden brown on all sides. This should take about 6-8 minutes. Once done, remove the tofu from the pan and set aside.
While the tofu is cooking, chop the garlic cloves, red bell pepper, green bell pepper, and onion into small pieces.
In the same pan, spray a bit more cooking spray and add the chopped garlic, onion, and bell peppers. Sauté for about 5 minutes until they begin to soften.
In a small bowl, whisk together the low-sodium soy sauce, chili paste, and vegetable broth. Dissolve the cornstarch in this mixture to create a slurry.
Add the tofu back into the pan with the vegetables. Pour the soy sauce mixture over the tofu and vegetables.
Sprinkle the ground cumin and ground coriander over the mixture and gently stir to combine all ingredients.
Allow the sauce to simmer for about 5 minutes, stirring occasionally, until the sauce thickens and coats the tofu and vegetables evenly.
Garnish with freshly chopped cilantro and serve hot.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2044 mg | 89% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 21.6 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2862 mg | 220% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2147 mg | 46% | |
*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.
