Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 1 cup bell peppers, sliced (any color)
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 2 green onions, chopped
- 2 tbsp cornstarch
Instructions
- Press the tofu to remove excess moisture. Cut it into cubes and toss with cornstarch until evenly coated.
- Heat a wok over medium-high heat. Add sesame oil; once shimmering, add the cubed tofu. Sauté until golden brown and crispy on all sides, about 5-7 minutes.
- Add minced garlic and stir for about 30 seconds until fragrant. Toss in bell peppers, broccoli, and carrots; stir-fry for 3-4 minutes until tender-crisp.
- Drizzle soy sauce over the mixture, stirring continuously for about 1 minute to combine flavors.
- Finish by adding chopped green onions and give everything a final toss before serving.
Notes
- For added flavor, marinate the tofu in soy sauce for at least 30 minutes before cooking.
- Feel free to substitute or add your favorite vegetables like snap peas or zucchini.
- Serve with cooked rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1.5 cups (250g)
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg