Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 1 cup bell peppers, sliced (mix of red, yellow, and green)
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 2 tbsp olive oil or sesame oil
- Optional: Serve over 2 cups steamed rice or noodles
Instructions
- Press the tofu for 15 minutes to remove excess moisture, then cut into cubes.
- Chop the bell peppers, broccoli, and carrots into bite-sized pieces.
- Heat olive or sesame oil in a large skillet over medium heat. Sauté garlic and ginger until fragrant (about 30 seconds).
- Add tofu cubes to the pan and cook until golden brown on all sides (5-7 minutes), flipping carefully.
- Toss in the chopped vegetables and stir-fry for about 4-5 minutes until tender-crisp.
- Pour in soy sauce and toss everything together for another 2-3 minutes until heated through.
Notes
- Customize your stir fry with seasonal vegetables like snap peas or zucchini.
- For added flavor, marinate tofu in soy sauce before cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 360
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg