Crispy Tofu Vegetable Stir-fry

Name: Crispy Tofu Vegetable Stir-fry
Total time: 20 min
Yield: 3 servings
Ingredients: 14 ounces firm tofu; 2 cups broccoli florets; 1 cup sliced carrots; 1 large bell pepper; 0.25 cup soy sauce; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon corn starch; 2 cloves garlic; 1 teaspoon grated ginger; 2 tablespoons vegetable oil; 2 cups cooked rice

Cubes of crispy tofu and a colorful array of vegetables are tossed in a savory sauce for a delicious and healthy weeknight meal.

Asian⏱ 20 min⚠ Contains 2 allergen(s)

✨ Excellent source of vitamin C✨ High in calcium✨ High in sodium

Ingredients

Firm tofu14 ounces
Broccoli florets2 cups
Carrots1 cup sliced
Bell pepper1 large
Soy sauce0.25 cup
Sesame oil1 tablespoon
Rice vinegar1 tablespoon
Corn starch1 tablespoon
Garlic2 cloves
Ginger1 teaspoon grated
Vegetable oil2 tablespoons
Cooked rice2 cups

Nutrition (per serving, makes 3)

Calories447 kcal

Protein18.6 g

Carbs50 g

Fat21.3 g

Fiber5.1 g

Sugar7.5 g

Sodium1373 mg

Vitamin C133 mg

Iron4.6 mg

Calcium521 mg

Potassium747 mg

Estimated values.

Steps

1Press tofu to remove excess water, then cut into 1-inch cubes.
2In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, corn starch, minced garlic, and grated ginger for the sauce.
3Heat vegetable oil in a large skillet or wok over medium-high heat.
4Add tofu cubes and stir-fry until golden brown and crispy on all sides, then remove from pan.
5Add broccoli, carrots, and sliced bell pepper to the pan, stir-fry for 3-5 minutes until tender-crisp.
6Return tofu to the pan, pour in the prepared sauce, and cook, stirring constantly, until the sauce thickens and coats all ingredients. Serve immediately over cooked rice.