Description
A vibrant, quick dish bursting with fresh vegetables and savory flavors, perfect for busy weeknights or meal prep.
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 1 cup bell peppers, chopped (mixed colors)
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 2 green onions, sliced
Instructions
- Press the tofu for about 15 minutes to remove excess moisture.
- While waiting, chop the bell peppers, broccoli, and carrots into bite-sized pieces.
- Cut the pressed tofu into uniform 1-inch cubes.
- Heat sesame oil in a large skillet over medium-high heat until shimmering.
- Add the cubed tofu and cook until golden brown on one side, about 5 minutes.
- Toss in the chopped vegetables and minced garlic; sauté for another 7-10 minutes until tender-crisp.
- Drizzle soy sauce over the stir-fry; stir to combine and cook for an additional minute.
- Top with sliced green onions before serving.
Notes
- Customize your stir fry by adding seasonal vegetables or spices like red pepper flakes for extra heat.
- Leftover stir fry can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg