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.

Low-sodium Tofu And Vegetable Stir Fry

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

  1. Press the tofu to remove excess water, then cut into cubes.
  2. In a small bowl, mix the cornstarch and water to make a slurry.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the tofu and cook until golden brown on all sides, then remove from the skillet and set aside.
  5. In the same skillet, add the garlic and ginger, and cook for 1 minute.
  6. Add the broccoli, bell pepper, carrot, and snow peas, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  7. Return the tofu to the skillet, then add the soy sauce and sesame oil.
  8. Pour the cornstarch slurry over the tofu and vegetables, and cook for 1-2 minutes until the sauce thickens.
  9. Season with salt and pepper to taste.
  10. 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