Sydney Broccoli Red Pepper Tofu Stir Fry with Balsamic Vi
Elevate your weeknight dinners with this vibrant Sydney Broccoli Red Pepper Tofu Stir Fry with Balsamic Vinegar. Packed with crispy, golden tofu, tender broccoli florets, and sweet red bell peppers, this dish is bursting with color, flavor, and wholesome goodness. The star of the recipe is the luscious balsamic vinaigrette-inspired stir-fry sauce, made with a perfect balance of umami-rich soy sauce, tangy balsamic vinegar, and a touch of honey or maple syrup for natural sweetness. Quick and easy to prepare, this one-pan wonder is ready in just 30 minutes and can be enjoyed over rice, noodles, or on its own for a satisfying vegetarian or vegan-friendly meal. Garnished with sesame seeds and fresh green onions, this stir fry is a feast for both the eyes and the palate, making it an ideal choice for healthy, flavorful dining.
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 300 grams broccoli florets
- 1 red bell pepper
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves minced garlic
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 green onions (scallions)
Instructions
Remove the tofu from its packaging, press to remove excess water, and cut it into 1-inch cubes.
In a small bowl, whisk together soy sauce, balsamic vinegar, honey (or maple syrup), cornstarch, and water to create the stir-fry sauce. Set aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil.
Once the oil is hot, add the tofu cubes. Sear them on each side for about 2-3 minutes until golden and crispy. Remove tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and cook for 30 seconds until fragrant.
Add broccoli florets and sliced red bell pepper to the skillet. Sprinkle with salt and pepper. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
Return the tofu to the skillet and pour in the prepared stir-fry sauce. Toss everything together to ensure the tofu and veggies are evenly coated.
Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Garnish with sesame seeds and sliced green onions before serving.
Serve hot over rice, noodles, or enjoy on its own as a light, flavorful dish.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2620 mg | 114% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 33.0 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2933 mg | 226% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1512 mg | 32% | |
*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.
