Low Fat Savory Stir Fry Tofu
Elevate your dinner game with this Low Fat Savory Stir Fry Tofu recipe, a perfect combination of healthy and delicious! Featuring golden-brown cubes of protein-packed extra-firm tofu, vibrant bell peppers, broccoli, carrots, and aromatic green onions, this dish is both visually stunning and full of flavor. A tangy sauce crafted with low-sodium soy sauce, rice vinegar, garlic, ginger, and a touch of cornstarch brings the whole stir-fry to life, coating each ingredient in a savory, slightly thickened glaze. With just 15 minutes of prep and 20 minutes of cooking, this quick and easy vegan tofu stir-fry is low in fat and high in nutrients, making it ideal for a wholesome lunch or dinner. Sprinkle with sesame seeds for added crunch and enjoy as is, or serve over rice or quinoa for a heartier version. Perfect for those seeking a healthy tofu recipe packed with flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 ounces Extra-firm tofu
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Cornstarch
- 1 tablespoon Ginger, minced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, sliced
- 2 cups Broccoli florets
- 1 medium Carrot, julienned
- 2 stalks Green onions, sliced
- 2 teaspoons Sesame oil
- 1 cup Water
- 1 tablespoon Sesame seeds
Instructions
Drain and press the tofu to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
In a small bowl, combine the soy sauce, rice vinegar, ginger, and garlic. Set aside.
In another bowl, dissolve the cornstarch in 2 tablespoons of water and add it to the soy sauce mixture. This will thicken the sauce slightly when cooking.
Heat a large non-stick skillet or wok over medium heat and add 1 teaspoon of sesame oil. Once hot, add the tofu cubes and sauté for about 3-4 minutes on each side until golden brown. Remove tofu from the pan and set aside.
In the same skillet, add the remaining 1 teaspoon of sesame oil. Add the sliced red bell pepper, broccoli florets, and julienned carrot. Stir fry the vegetables for about 4-5 minutes until they are tender-crisp.
Return the tofu to the skillet with the vegetables. Give the soy sauce mixture a quick stir and pour it over the tofu and vegetables.
Increase the heat to medium-high and stir everything together, cooking for another 2-3 minutes, until the sauce has thickened and everything is heated through.
Sprinkle with sliced green onions and sesame seeds before serving.
Serve hot as is, or over cooked rice or quinoa for a more filling meal.
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 13.4 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2883 mg | 222% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1548 mg | 33% | |
*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.
