Quick Tofu and Vegetable Stir Fry Recipe
Tofu and Vegetable Stir Fry is packed with the health and goodness of colorful, seasonal vegetables – broccoli, beans, bell pepper, and squashes. You can pick any combination of local produce of vegetables for this gluten-free, vegan stir fry.
Ingredients
- 200 gram firm tofu cut into cubes
- 5 – 6 green beans cut into half lengthwise
- 1/2 Cup red bell pepper diced
- 1/2 Cup zucchini cut into cubes
- 1/2 Cup squash cut into cubes
- 1 tbsp fine chopped ginger
- 1 tbsp fine chopped garlic
- 1 small red chili fine chopped
- 1 tbsp olive oil
- 1 tsp soy sauce
- Salt and black pepper to taste
- 1 tsp sesame seeds
- 1/2 tsp organic honey (optional)
Directions
- To a large pan over medium-high heat, add olive oil and swirl to coat.
- Add ginger, garlic, and red chili. Stir-fry till aromatic and garlic turns light brown in color.
- Add the tofu cubes and cook for 1 – 2 minute on each side. Transfer to a plate and set aside.
- Then add veggies one by one and stir-fry on high heat. Cook for 5 -7 minutes, stirring the skillet. When the vegetables have some color and have softened a bit, add the soy sauce, salt, pepper and stir. Then add the tofu and stir to coat.
- Cook the mixture for 3 – 5 minutes, stirring the work and not using a spoon.
- When veggies are cooked to your preferred doneness, remove from heat.
- Drizzle honey, mix gently and sprinkle sesame seeds before serving.
- If you prefer, add spring onion greens as well.
- Tofu and Vegetable Stir Fry taste best when eaten fresh.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 46 | 56% |
| Total Fat 5.25g | 7% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 96mg | 4% |
| Potassium 222mg | 6% |
| Total Carbs 4.83g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.62g | 2% |
| Protein 4.31g | 7% |
