Description
A quick and simple recipe for stir-fried tofu mixed with fresh vegetables.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, sliced thinly
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
Instructions
- Toss the cubed tofu with 1 tablespoon of soy sauce and cornstarch until coated.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add broccoli, bell pepper, and carrot. Stir fry for 3-4 minutes until vegetables are crisp-tender.
- Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.
- In a small bowl, whisk together vegetable broth, 2 tablespoons of soy sauce, and brown sugar.
- Pour the sauce mixture over the vegetables. Bring to a simmer and cook until the sauce thickens slightly, about 1 minute.
- Return the cooked tofu to the skillet. Drizzle with sesame oil and toss to coat everything evenly.
- Serve immediately.
Notes
- Pressing the tofu removes excess water, helping it crisp up better during cooking.
- You can substitute vegetables based on what you have available, such as mushrooms or snap peas.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 750
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 20
- Cholesterol: 0
Keywords: tofu, stir fry, vegetables, quick dinner, asian recipe, easy tofu