Low Fat Spicy Tofu Stew
Warm up with a comforting bowl of Low Fat Spicy Tofu Stew, a flavorful and wholesome dish that’s perfect for health-conscious foodies. Packed with protein-rich extra-firm tofu and loaded with nutritious veggies like carrots, zucchini, and spinach, this stew combines the bold kick of red chili paste with the subtle umami of low-sodium soy sauce for a balanced, satisfying meal. A touch of sesame oil and fresh ginger adds depth, while a cornstarch slurry creates a lightly thickened broth that ties all the flavors together. Ready in just 35 minutes, this heart-healthy, plant-based recipe is ideal for weeknight dinners and serves beautifully alongside steamed rice or crusty bread. Bursting with spices and brimming with vegetables, this spicy tofu stew is your go-to comfort food with a low-fat twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 4 cups Vegetable broth
- 2 tbsp Low-sodium soy sauce
- 3 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 1 tbsp Red chili paste
- 1 large Carrot, thinly sliced
- 1 medium Zucchini, chopped
- 2 cups Baby spinach
- 3 Scallions, sliced thinly
- 1 tsp Sesame oil
- 2 tsp Cornstarch
- 2 tbsp Water
Instructions
Press the tofu to remove excess moisture by placing it between paper towels and setting a heavy object on top for 10-15 minutes. Then cut it into 1-inch cubes.
In a large pot or saucepan, heat the sesame oil over medium heat. Add minced garlic and ginger, and cook for 1-2 minutes until fragrant.
Add the red chili paste and stir for another 30 seconds.
Pour in the vegetable broth and soy sauce. Stir well to combine.
Add the sliced carrot and zucchini. Bring the mixture to a gentle boil, then reduce the heat to simmer. Let cook for 8-10 minutes or until the vegetables are tender.
Carefully add the tofu cubes to the pot and let simmer for another 5 minutes, allowing the tofu to soak up the flavors.
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the stew, stirring continuously to thicken the broth slightly.
Stir in the baby spinach and cook for an additional 2 minutes, or until the spinach wilts.
Taste the stew and adjust seasoning if needed. Optionally garnish with sliced scallions before serving.
Serve hot and enjoy this hearty, low-fat, and spicy tofu stew!
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3751 mg | 163% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 28.9 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3020 mg | 232% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3749 mg | 80% | |
*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.
