Description
A quick and easy stir fry featuring tofu and fresh vegetables, perfect for a healthy meal.
Ingredients
- 1 block (14 oz) firm tofu, drained and pressed
- 4 cups green cabbage, thinly sliced
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu with cornstarch until evenly coated.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Add the sliced cabbage, red bell pepper, and carrots to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- Return the tofu to the skillet and pour in the soy sauce and sesame oil. Toss everything together and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Serve hot, garnished with sliced green onions and sesame seeds.
Notes
- For added heat, include a teaspoon of red pepper flakes or a drizzle of sriracha.
- Substitute the tofu with tempeh or chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 0mg