Low Sodium Mixed Vegetables with Tofu Stir-Fry
Brighten up your dinner table with this vibrant and healthy *Low Sodium Mixed Vegetables with Tofu Stir-Fry*! Packed with colorful veggies like broccoli, snap peas, red bell peppers, and shiitake mushrooms, this stir-fry offers a crisp, satisfying crunch in every bite. Protein-rich firm tofu, golden and caramelized, takes center stage, while a fragrant blend of garlic, fresh ginger, and sesame oil infuses the dish with irresistible flavor. A light, homemade low-sodium soy sauce glaze ties it all together, making it a better-for-you alternative to takeout. Ready in just 30 minutes, this quick and easy vegan stir-fry is perfect for busy weeknights! Garnished with green onions, sesame seeds, and a splash of zesty lime, it’s ideal served over rice or on its own for a wholesome, low-sodium meal.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 2 cups broccoli florets
- 1 medium carrot, thinly sliced
- 1 medium red bell pepper, sliced
- 1 cup snap peas
- 1 cup shiitake mushrooms, sliced
- 2 tbsp sesame oil
- 3 tbsp low sodium soy sauce
- 1 tbsp fresh ginger, grated
- 2 large garlic cloves, minced
- 1 tsp cornstarch
- 2 tbsp water
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1 lime wedges, for serving
Instructions
Drain the tofu and press it with paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.
In a large non-stick skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8 minutes. Remove tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
Add the broccoli florets, sliced carrots, red bell pepper, snap peas, and shiitake mushrooms to the skillet. Stir-fry the vegetables for 5 minutes until they are tender-crisp.
In a small bowl, whisk together the low sodium soy sauce, cornstarch, and water until smooth.
Return the tofu to the skillet with the vegetables. Pour the soy sauce mixture over the tofu and vegetables, stirring well to coat everything evenly. Cook for an additional 2 minutes to allow the sauce to thicken.
Remove from heat and garnish with sliced green onions and sesame seeds.
Serve hot with lime wedges on the side for an extra zing.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 26.3 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 862 mg | 66% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1959 mg | 42% | |
*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.
