Thai Tofu with Zucchini Red Bell Pepper and Lime
Bursting with bold flavors and vibrant colors, Thai Tofu with Zucchini, Red Bell Pepper, and Lime is a quick and wholesome stir-fry perfect for weeknight dinners. This plant-based recipe stars golden, crispy tofu paired with tender zucchini and sweet red bell peppers, all brought to life with a tangy soy-lime sauce infused with garlic, ginger, and a hint of red chili flakes for subtle heat. Drizzled with nutty sesame oil and garnished with fresh cilantro and green onions, this dish is served over fluffy jasmine rice for a satisfying, aromatic meal. Ready in just 35 minutes, this easy and healthy Thai-inspired recipe is a delicious way to enjoy fresh, nutrient-packed ingredients while catering to vegetarian and vegan diets alike.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 1 large zucchini
- 1 large red bell pepper
- 3 cloves garlic
- 1 tbsp ginger
- 3 tbsp soy sauce
- 1 large lime
- 1 tbsp brown sugar
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 0.5 tsp red chili flakes
- 2 stalks green onions
- 2 tbsp fresh cilantro
- 4 cups cooked jasmine rice
Instructions
Drain the tofu and pat it dry with paper towels. Cut the tofu into 1-inch cubes and set aside.
Slice the zucchini in half lengthwise, then cut into thin half-moons. Core the red bell pepper and slice it into thin strips. Mince the garlic and grate the ginger.
In a small bowl, whisk together soy sauce, the juice of the lime, brown sugar, and red chili flakes. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu and sear on all sides until golden and crispy, about 6-8 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, cooking until fragrant, about 1 minute.
Add the zucchini and red bell pepper to the skillet. Stir-fry the vegetables for 4-5 minutes, until they are crisp-tender.
Return the tofu to the skillet and pour in the sauce. Toss everything together to coat evenly and cook for another 2-3 minutes, allowing the flavors to meld.
Drizzle the sesame oil over the dish and remove from heat.
Serve the Thai tofu mixture over cooked jasmine rice. Garnish with sliced green onions, freshly chopped cilantro, and lime wedges on the side.
Nutrition Facts
Calories |
2061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4201 mg | 183% | |
| Total Carbohydrate | 285.1 g | 104% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 39.1 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 826 mg | 64% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2146 mg | 46% | |
*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.
