Savory Stir-Fried Tofu with Vegetables
Transform your weeknight dinners with this vibrant and protein-packed Savory Stir-Fried Tofu with Vegetables! Featuring crispy golden-brown tofu cubes tossed in a flavorful soy sauce marinade, this recipe combines the irresistible taste of sesame oil and ginger with a stunning medley of vibrant veggies like broccoli, red bell pepper, carrots, and snow peas. Each bite is a delightful blend of tender-crisp textures and bold, savory flavors that comes together in just 40 minutes. Perfect for vegans, vegetarians, or anyone looking for a healthy, Asian-inspired dish, this stir-fry is finished with a sprinkle of sesame seeds and scallions for an elegant touch. Serve with steamed rice or noodles to complete your wholesome meal!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 3 tbsp Soy sauce
- 2 tbsp Sesame oil
- 2 tbsp Cornstarch
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 large Carrot
- 1 cup Snow peas
- 3 minced Garlic cloves
- 1 tsp Grated ginger
- 3 tbsp Vegetable oil
- 2 sliced Scallions
- 1 tbsp Sesame seeds
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Drain the tofu and wrap it in paper towels. Set aside with a heavy object on top to press and drain excess moisture for about 15 minutes.
While the tofu is pressing, prepare the vegetables: cut the broccoli into florets, slice the red bell pepper into thin strips, thinly slice the carrot, and de-string the snow peas if necessary.
Cut the pressed tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with 1 tablespoon of soy sauce and the cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until they are golden brown 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 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the broccoli, bell pepper, carrot, and snow peas to the skillet. Stir-fry the vegetables for about 5 minutes, or until they are tender-crisp.
Return the tofu to the skillet with the vegetables. Add the remaining 2 tablespoons of soy sauce, sesame oil, salt, and black pepper. Stir everything together well to combine and cook for an additional 2-3 minutes to heat through.
Add the sliced scallions and sesame seeds. Toss everything to combine, remove from heat, and serve warm over cooked rice or noodles if desired.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 39.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3080 mg | 134% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 14.9 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2924 mg | 225% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1851 mg | 39% | |
*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.
