Low Sodium Savory Stir Fry Tofu
Discover the perfect balance of flavor and nutrition with this Low Sodium Savory Stir Fry Tofu recipe! Packed with fresh, colorful vegetables like red bell peppers, broccoli, and carrots, and paired with crispy, golden tofu, this dish delivers delightful texture and a medley of flavors in every bite. The homemade low sodium sauce, featuring soy sauce, rice vinegar, honey, and sesame oil, ensures a healthier option without compromising taste. Lightly garnished with sesame seeds and green onions, this quick-to-make stir fry is ready in just 35 minutes, making it perfect for busy weeknights. Whether you're looking for a vegetarian main dish or healthier stir fry ideas, this recipe is a deliciously satisfying choice!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger
- 3 cloves garlic
- 1 medium red bell pepper
- 2 cups broccoli florets
- 2 medium carrots
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 stalks green onions
Instructions
Press the tofu to remove excess moisture. Cut into 1-inch cubes.
In a large mixing bowl, gently toss tofu cubes with cornstarch until evenly coated.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Add the tofu to the skillet, cooking for 8-10 minutes, turning occasionally, until golden and crisp on all sides. Remove the tofu and set aside.
Meanwhile, finely mince the ginger and garlic. Slice the red bell pepper into thin strips and cut the broccoli into bite-sized florets. Diagonally slice the carrots into thin pieces.
Add the remaining tablespoon of vegetable oil to the skillet, followed by ginger and garlic. Stir-fry for about 30 seconds until fragrant.
Add the red bell pepper, broccoli, and carrots to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together low sodium soy sauce, rice vinegar, honey, and sesame oil.
Return the tofu to the skillet and pour the sauce over the tofu and vegetables. Gently toss to coat everything in the sauce evenly. Cook for an additional 2 minutes to warm through.
Garnish with sesame seeds and chopped green onions before serving. Serve hot.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1949 mg | 85% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 33.4 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2906 mg | 224% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1969 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.
