Tofu and Vegetable Stir-fry
A vibrant, healthy stir-fry bursting with flavor and freshness.
⏱️ 30 min🍽️ Serves 1
🔥 320 kcal💪 22g protein🍚 30g carbs🥑 13g fat🌾 7g fibreper serving
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Ingredients
- ⬜400 g firm tofu
- 🥕2 carrots
- 🌶️1 red bell pepper
- 🥦1 broccoli head
- 🧅1 onion
- 🧄2 cloves garlic
- 🫚1 inch ginger
- 🍶3 tbsp soy sauce
- 🏺1 tbsp sesame oil
- 🌽1 tbsp cornstarch
- 🍲¼ cup vegetable broth
- 🌶️½ tsp red pepper flakes
Pro tips
- Don't overcrowd the pan; cook vegetables in batches if necessary for best stir-frying results.
- Adjust red pepper flakes to your desired level of spice, or omit for a milder dish.
- For extra protein, add a handful of edamame or cashews during the last few minutes of cooking.
Method
- 1Press tofu to remove excess water, then cut into 1-inch cubes. Toss with 1 tbsp soy sauce and 1 tsp sesame oil. In a small bowl, whisk together remaining soy sauce, sesame oil, cornstarch, vegetable broth, and red pepper flakes for the sauce.
- 2Chop carrots, bell pepper, broccoli, and onion into bite-sized pieces. Mince garlic and grate ginger.
- 3Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
- 4Add onion, carrots, and broccoli to the same skillet. Stir-fry for 3-4 minutes until slightly tender-crisp.
- 5Add bell pepper, garlic, and ginger to the skillet. Stir-fry for another 2 minutes until fragrant.
- 6Return the cooked tofu to the skillet. Pour in the prepared sauce and stir quickly to coat all ingredients. Cook until the sauce thickens, about 1-2 minutes.
- 7Serve immediately over rice or noodles, garnished with sesame seeds if desired.