Low-sodium Tofu And Vegetable Stir Fry
This low-sodium tofu and vegetable stir fry is a delicious and healthy option for a quick and easy meal. Packed with protein and nutrients, it's perfect for a meatless dinner option.
Ingredients
- 1 block of firm tofu, drained and cubed
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1/2 cup snow peas
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Press the tofu to remove excess water, then cut into cubes.
- In a small bowl, mix the cornstarch and water to make a slurry.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the tofu and cook until golden brown on all sides, then remove from the skillet and set aside.
- In the same skillet, add the garlic and ginger, and cook for 1 minute.
- Add the broccoli, bell pepper, carrot, and snow peas, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the tofu to the skillet, then add the soy sauce and sesame oil.
- Pour the cornstarch slurry over the tofu and vegetables, and cook for 1-2 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Serve the stir fry hot over cooked rice or noodles.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250
- Protein
- 15g
- Carbohydrates
- 20g
- Fiber
- 5g
- Fat
- 12g
Supplies
Large skillet or wok Cutting board Knife Small bowl Stirring spoon
Tools
Skillet or wok Bowl Stirring spoon
Serving suggestions
Serving suggestions: Serve with steamed rice or noodles.
Tips & tricks
Tips: Be sure to press the tofu to remove excess water for better texture and flavor.
Cost
$10