Tofu Stir Fry
Elevate your weeknight dinner game with this irresistible Tofu Stir Fry, a quick and flavorful dish packed with vibrant vegetables and crispy golden tofu. Perfectly coated in a savory blend of soy sauce, oyster sauce, and hoisin sauce, this recipe delivers a delightful balance of umami and sweetness with every bite. The combination of tender-crisp broccoli, colorful bell peppers, and aromatic garlic and ginger creates a nutrient-rich medley, while a sprinkle of sesame seeds adds a final touch of crunch. Ready in just 35 minutes, this easy tofu stir fry is a satisfying, plant-based entrée that pairs beautifully with rice or noodles. Whether you're exploring meatless meals or simply craving a healthy stir fry recipe, this dish is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 200 grams broccoli florets
- 1 large carrot
- 3 cloves garlic
- 1 tablespoon ginger
- 3 stalks spring onions
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 4 tablespoons water
- 1 tablespoon sesame seeds
Instructions
Drain the tofu and wrap it in paper towels. Place a heavy pan on top to press out the excess moisture for about 15 minutes.
While the tofu is pressing, prepare the vegetables: slice the red and yellow bell peppers into thin strips, cut the broccoli into small florets, julienne the carrot, mince the garlic, grate the ginger, and chop the spring onions.
Once the tofu has been pressed, cut it into 1-inch cubes.
In a small bowl, mix 2 tablespoons of soy sauce with the cornstarch, then gently toss the tofu cubes in this mixture to coat.
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu and cook until all sides are golden and crispy, about 6-8 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the sesame oil. Add garlic and ginger, sauté for about 30 seconds until fragrant.
Add the broccoli and carrot to the skillet, stir fry for about 3-4 minutes, then add the bell peppers and spring onions. Stir fry for another 2-3 minutes until the vegetables are just tender but still crisp.
Return the tofu to the skillet, add the remaining tablespoon of soy sauce, oyster sauce, hoisin sauce, and water. Mix everything together to combine.
Continue to stir fry for another 2-3 minutes until everything is well-coated with the sauce and heated through.
Transfer the stir fry to a serving dish, sprinkle sesame seeds on top and serve warm.
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 19.6 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1804 mg | 38% | |
*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.
