Japanese · Dinner
Fried Tofu and Vegetable Stir Fry
Firm tofu is pan-fried until crisp-edged, then tossed in a hot wok with broccoli, carrot, bell pepper and snap peas in a glossy soy and ginger sauce. Finished with scallion and sesame oil, it is served hot over steamed rice as a light, vegetable-forward weeknight plate.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
460Calories
18.9gProtein
18.6gFat
55.2gCarbs
7.8gSugar
6.6gFiber
832mgSodium
0mgChol
2.9gSat Fat
740mgPotassium
200mgCalcium
4.1mgIron
0mcgVitamin B12
65mgVitamin C
vegetarian
high-fiber
rich-umami
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Press the tofu between paper towels for 10 minutes to remove moisture, then cube and toss with cornstarch until lightly coated on all sides.
2
Fry
Heat 2 tsp vegetable oil in a wok over medium-high heat for 5 to 6 minutes, turning the tofu cubes occasionally until golden and crisp on most sides.
3
Saute
Add remaining oil and cook the broccoli, carrot, bell pepper and snap peas over medium-high heat for 3 to 4 minutes, stirring often, until tender-crisp.
4
Bloom
Push vegetables to one side, add garlic and ginger, stir for 30 seconds until fragrant, then mix into vegetables.
5
Toss
Return tofu to wok, pour in soy sauce, sesame oil, sugar and water, toss for 1 to 2 minutes until sauce thickens and coats evenly.
6
Plate
Spoon stir-fry over steamed rice and scatter sliced scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu
- 2 tbsp2 tbsp cornstarch
- 2 tbsp2 tbsp vegetable oil, divided
- 1 cup90g broccoli florets
- 1/2 cup60g carrot
- 1/2 cup70g bell pepper
- 1/2 cup56g snap peas
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp sugar-white
- 4 tbsp4 tbsp water
- 22 scallion
