Low Sodium Savory Stir-Fried Tofu with Vegetables
Looking for a flavorful, nutritious meal that's easy on sodium but packed with taste? This Low Sodium Savory Stir-Fried Tofu with Vegetables is your perfect choice! Featuring golden, crispy cubes of extra-firm tofu coated in cornstarch and paired with vibrant vegetables like broccoli, red bell pepper, carrots, and sugar snap peas, this dish is a feast for the senses. A light yet bold sauce made with low sodium soy sauce, rice vinegar, and toasted sesame oil ties everything together, while garlic and fresh ginger add aromatic depth. Ready in just 35 minutes, this quick stir-fry is ideal for weeknight dinners and serves beautifully as a standalone dish or over steamed rice. Garnished with sesame seeds and scallions, it's a delightful balance of texture, color, and taste—perfect for health-conscious foodies craving a satisfying, low sodium meal.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 1 cup sugar snap peas
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 stalks scallions, sliced
- 1 tbsp sesame seeds
Instructions
Begin by draining the tofu. Wrap it in a clean kitchen towel, place a heavy object on top, and let it sit for 15 minutes to remove excess moisture.
Cut the pressed tofu into 1-inch cubes and toss them in cornstarch until evenly coated. This will help the tofu turn crispy when cooked.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, and sauté until fragrant, about 30 seconds.
Add the red bell pepper, broccoli, carrot, and sugar snap peas to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, and toasted sesame oil. Pour this sauce over the vegetables in the skillet.
Return the crispy tofu cubes to the skillet. Gently stir to combine, allowing the tofu to absorb some of the sauce.
Cook for an additional 2-3 minutes, ensuring everything is heated through.
Remove from heat and garnish with sliced scallions and sesame seeds before serving. Enjoy your low sodium savory stir-fried tofu with vegetables!
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 22.0 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2920 mg | 225% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1782 mg | 38% | |
*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.
