Description
A colorful, quick meal bursting with fresh vegetables and savory flavors, perfect for busy weeknights or impressing guests.
Ingredients
Scale
- 1 block (14 oz) firm tofu
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, thinly sliced
- 2 medium carrots, cut into matchsticks
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable broth
- 1 tbsp honey or maple syrup
- 1 tsp cornstarch
- Red pepper flakes (optional)
Instructions
- Press the tofu to remove excess moisture and cut it into bite-sized cubes.
- Heat the sesame oil in a skillet over medium heat. Add garlic and ginger; sauté until fragrant.
- Add cubed tofu; cook until golden brown on all sides (5-7 minutes).
- Stir in bell peppers, zucchini, carrots, and green onions; stir-fry for 3-5 minutes until tender-crisp.
- In a bowl, whisk together vegetable broth, soy sauce, honey/maple syrup, cornstarch, and optional red pepper flakes. Pour over the stir-fry.
- Cook for an additional 2-3 minutes until the sauce thickens slightly. Serve hot over rice or noodles.
Notes
- Customize the stir fry with seasonal vegetables or add nuts for crunch.
- For a spicier kick, increase the red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 240
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg