Chinese · Dinner
Spicy Tofu Stir Fry (Low-Calorie)
Cubed firm tofu is pan-seared until golden, then tossed with bell pepper, snap peas, garlic, ginger and scallion in a spicy chili-garlic sauce made with soy sauce and rice vinegar. Served over steamed jasmine rice with minimal oil to keep the single serving under 400 calories.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
372Calories
18.6gProtein
13.2gFat
44.1gCarbs
8.8gSugar
5.8gFiber
1180mgSodium
0mgChol
2.1gSat Fat
610mgPotassium
180mgCalcium
3.4mgIron
0mcgVitamin B12
58mgVitamin C
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Press the tofu between paper towels for 10 minutes to remove excess moisture, then toss with cornstarch and 1/4 tsp salt.
2
Sear
Heat 1 tsp sesame oil in a nonstick skillet over medium-high heat and sear the tofu for 4-5 minutes, turning occasionally, until golden.
3
Saute
Add remaining 1 tsp sesame oil and saute the bell pepper and snap peas over medium-high heat for 2-3 minutes until bright and blistered.
4
Bloom
Push vegetables to one side, add garlic, ginger and scallion whites; cook over medium heat for 30 seconds until fragrant.
5
Simmer
Stir in soy sauce, sambal oelek, rice vinegar and water; simmer over medium heat for 1-2 minutes until sauce thickens.
6
Toss
Return tofu to the skillet and toss everything together over medium heat for 1 minute until glazed and heated through.
7
Plate
Spoon jasmine rice onto a plate, top with tofu stir-fry, and scatter scallion greens over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g firm tofu
- 2 tsp2 tsp cornstarch
- 1 tsp1 tsp salt, divided
- 4 tsp4 tsp sesame oil, divided
- 11 bell pepper
- 1 cup1 cup snap peas (90g)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion, white and green parts separated
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sambal oelek
- 1 tsp1 tsp rice vinegar
- 4 tbsp4 tbsp water (60ml)
- 1 1/3 cup1 1/3 cup jasmine rice, cooked (110g)
