Stir Fried Tofu Peppers Broccoli
Light, flavorful, and packed with nutritious vegetables, this stir-fried tofu with peppers and broccoli is a perfect weeknight dinner that’s both quick and customizable. Featuring golden, crispy tofu cubes, vibrant red and green bell peppers, and tender-crisp broccoli, this dish is brought to life with a savory soy-ginger garlic sauce that’s balanced with a touch of sesame oil and a hint of sweetness from honey or maple syrup. Ready in just 35 minutes, this vegan-friendly stir fry offers a wholesome plant-based meal option that pairs beautifully with steamed rice or noodles. Garnished with fresh green onions and a sprinkle of sesame seeds, this recipe is as visually stunning as it is satisfying, making it a go-to for anyone craving a simple yet flavorful dinner packed with protein and veggies. Perfect for meal prep or a quick family dinner, this recipe is guaranteed to please!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1 large red bell pepper
- 1 large green bell pepper
- 250 grams broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 minced garlic cloves
- 1 tablespoon minced ginger
- 2 teaspoons cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 2 sliced green onions
- 1 tablespoon sesame seeds
- 1 teaspoon honey or maple syrup
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Press the tofu to remove excess water. Cut it into 1-inch cubes and set aside.
Slice the red and green bell peppers into thin strips and set aside. Cut the broccoli into small florets and rinse under cold water.
In a small bowl, mix the soy sauce, water, cornstarch, sesame oil, honey or maple syrup, minced garlic, and minced ginger. Stir until well combined to create the sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 6–8 minutes, turning occasionally, until golden and crispy. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the broccoli florets and stir-fry for 3 minutes.
Add the sliced bell peppers to the skillet and stir-fry for an additional 3–4 minutes, until the vegetables are tender-crisp.
Return the tofu to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss to coat everything evenly. Cook for 2–3 minutes until the sauce has thickened.
Season with salt and black pepper to taste. Sprinkle with sliced green onions and sesame seeds before serving.
Serve hot with steamed rice or noodles, if desired.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.0 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 737 mg | 57% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 489 mg | 10% | |
*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.
