My Sister Chris Tofu Stir Fry
Elevate your weeknight dinner game with "My Sister Chris Tofu Stir Fry," a vibrant, flavor-packed dish that’s as nutritious as it is delicious. Featuring golden, crisp tofu cubes marinated in a soy-sesame glaze, this stir fry bursts with color and crunch from fresh red bell peppers, broccoli florets, and carrots. Aromatics like garlic and ginger infuse every bite with bold, fragrant flavor, while a sweet and tangy hoisin sauce ties everything together in perfect harmony. Ready in just 30 minutes, this quick and easy vegetarian stir fry is perfect served over fluffy rice, garnished with sesame seeds and fresh green onions for a dazzling, wholesome meal. Ideal for meatless Mondays or any time you crave a satisfying, plant-based dinner!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper
- 2 cups broccoli florets
- 1 carrot
- 2 stalks green onion
- 3 garlic cloves
- 1 tbsp ginger
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds
- 4 cups cooked rice
Instructions
Drain the tofu and press it to remove excess moisture. Cut it into 1-inch cubes.
In a medium bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and cornstarch. Add the tofu cubes and toss to coat evenly. Allow it to marinate while you prepare the vegetables.
Slice the red bell pepper into strips, chop the broccoli florets into bite-sized pieces, and thinly slice the carrot. Dice the green onions, mince the garlic cloves, and grate the ginger.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu and cook for 5-7 minutes, turning occasionally, until golden and crisp on all sides. Remove the tofu from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the red bell pepper, broccoli, and carrot to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.
In a small bowl, mix 1 tablespoon of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, and the remaining 1 tablespoon of sesame oil.
Return the cooked tofu to the skillet and pour the sauce over the tofu and vegetables. Toss everything together and cook for 2-3 minutes, letting the sauce thicken and coat all ingredients evenly.
Sprinkle the stir fry with sesame seeds and the diced green onions before serving.
Serve hot over cooked rice and enjoy!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 5.8 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 524 mg | 11% | |
*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.
