Vietnamese · Dinner
Stir Fried Mixed Vegetables
A Vietnamese vegetable stir-fry combining broccoli, carrot, bell pepper, snap peas, and mushroom tossed over high heat with garlic and ginger in a soy-sauce glaze, finished with sesame oil and scallion, served over steamed jasmine rice with firm tofu.
$4
15 minsPrep
9 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
405Calories
18.8gProtein
18.1gFat
44.2gCarbs
8.4gSugar
7.9gFiber
895mgSodium
0mgChol
2.7gSat Fat
975mgPotassium
175mgCalcium
4.1mgIron
0mcgVitamin B12
78mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
rich-umami
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Cut tofu into 1-inch cubes and pat dry; thinly slice carrot, bell pepper, and mushroom; set vegetables in separate piles.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering, then fry tofu 3 minutes, turning occasionally, until golden brown on most sides.
3
Stir-fry
Add garlic and ginger to the same wok over medium-high heat and stir 20 seconds until fragrant and light golden at edges.
4
Stir-fry
Add carrot and broccoli over high heat, toss 2 minutes until broccoli turns bright green and softens at the edges.
5
Stir-fry
Add bell pepper, snap peas, and mushroom over high heat, toss 2 minutes until peppers soften and mushroom releases juices.
6
Simmer
Return tofu to wok, pour in soy sauce and sesame oil, and simmer over medium heat 1 minute until sauce coats and turns glossy.
7
Finish
Stir in cornstarch slurry and cook over medium heat 30 seconds until sauce thickens and clings to the back of a spoon.
8
Plate
Spoon jasmine rice onto a plate, top with stir-fried vegetables and tofu, and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 2 cup182g broccoli florets
- 1.2 oz34g carrot
- 2.6 oz74g bell pepper
- 1 cup100g snap peas
- 2.2 oz60g mushroom
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp sesame-oil
- 2 tbsp2 tbsp vegetable-oil
- 22 scallion
- 1 cup196g jasmine-rice-cooked
- 2 tsp2 tsp cornstarch mixed with 2 tbsp water
