Oriental Blend
Transform your weeknight dinner routine with this vibrant and flavorful Oriental Blend, a quick and healthy stir-fry bursting with Asian-inspired ingredients. Featuring golden, crispy tofu coated in cornstarch and complemented by a colorful medley of broccoli, red bell pepper, snap peas, and carrots, this dish offers a perfect balance of protein and vegetables. The magical trio of soy sauce, hoisin sauce, and sesame oil creates a rich, savory glaze that ties everything together. With just 35 minutes from prep to plate, this recipe is ideal for busy nights and serves beautifully over fragrant jasmine rice. Don't forget the sprinkle of sesame seeds for that final nutty crunch! Perfect for vegetarian dinners, this Oriental Blend offers bold flavors and satisfying textures that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 400 g firm tofu
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 200 g broccoli florets
- 1 red bell pepper
- 1 carrot
- 150 g snap peas
- 3 green onions
- 3 cloves garlic
- 1 tbsp fresh ginger
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 3 cups cooked jasmine rice
Instructions
Press the tofu for 10-15 minutes to remove excess moisture, then cut it into 1-inch cubes.
Toss the tofu cubes in cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the tofu cubes and cook for 6-8 minutes, flipping occasionally, until golden and crispy. Remove from the skillet and set aside.
Chop the broccoli into small florets, slice the red bell pepper into thin strips, peel and julienne the carrot, and trim the snap peas. Chop the green onions into 2-inch pieces.
Mince the garlic and grate the ginger.
Add the remaining 1 tablespoon of oil to the skillet and heat over medium-high heat.
Add the broccoli, red bell pepper, carrot, and snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Push the vegetables to the sides of the skillet and add the minced garlic and grated ginger to the center. Cook for 30 seconds until fragrant.
Stir the garlic and ginger into the vegetables, then add the tofu back to the skillet.
In a small bowl, mix the soy sauce, hoisin sauce, and sesame oil. Pour the sauce over the skillet and toss everything to coat evenly.
Remove from heat and sprinkle sesame seeds over the stir-fry.
Serve the Oriental Blend over cooked jasmine rice, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 28.8 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 936 mg | 72% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1556 mg | 33% | |
*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.
