Spa Shiki Stir Fry
Elevate your weeknight dinner routine with this vibrant Spa Shiki Stir Fry, a wholesome and flavorful dish that’s as nourishing as it is colorful. Packed with crisp-tender vegetables like broccoli, snap peas, bell peppers, and shiitake mushrooms, this plant-based recipe features golden, seared tofu as a protein-rich centerpiece. A fragrant sauce made with low-sodium soy sauce, sesame oil, and a touch of ginger and garlic ties everything together with a savory-sweet balance, while toasted sesame seeds and scallions add the perfect finishing touch. Naturally gluten-free and easily customizable, this 20-minute stir fry is perfect served over fluffy brown rice or quinoa for a healthy, satisfying meal. Whether you're craving a spa-inspired dinner or a light, nutritious stir fry, this dish is a must-try for clean eating enthusiasts.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 1 unit red bell pepper, sliced
- 1 unit zucchini, sliced into half moons
- 1 cup snap peas
- 1 cup shiitake mushrooms, sliced
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 2 tbsp vegetable broth
- 1 tsp cornstarch
- 1 tbsp water
- 1 tsp toasted sesame seeds
- 2 units scallions, thinly sliced
- 2 cups cooked brown rice or quinoa (optional, for serving)
Instructions
Press the tofu for 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
In a small bowl, combine the soy sauce, sesame oil, vegetable broth, cornstarch, and water. Whisk until smooth and set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 6-8 minutes. Remove from skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced ginger and garlic, cooking for 30 seconds until fragrant.
Add the broccoli, carrots, snap peas, bell pepper, zucchini, and shiitake mushrooms to the skillet. Stir fry for 5-7 minutes until the vegetables are tender-crisp.
Return the tofu to the skillet and pour in the prepared sauce. Stir everything together, ensuring the sauce evenly coats the tofu and vegetables. Cook for 2-3 minutes until the sauce thickens.
Sprinkle the stir fry with toasted sesame seeds and sliced scallions.
Serve immediately over a bed of cooked brown rice or quinoa, if desired.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1889 mg | 82% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 36.8 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 938 mg | 72% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2761 mg | 59% | |
*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.
