One-Pan Tofu and Vegetable Stir-Fry
One-Pan Tofu and Vegetable Stir-Fry is a quick Chinese vegetable dish: about 25 minutes from start to finish, for 4 servings. It is built around firm tofu, broccoli florets and red bell pepper. The cooking is mostly stir-frying. It is vegan and dairy-free. It is on the lighter side, at about 280 calories and 18 g of protein per serving.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
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Ingredients
For 4 servings
- 400 gfirm tofu
- 200 gbroccoli florets
- 1red bell pepper
- 150 gsnap peas
- 3 tbspsoy sauce
- 2 tbspcornstarch
- 3 clovesgarlic
- 1 tbspfresh ginger
- 2 tbspvegetable oil
- 1 tspSriracha
Instructions
- Press the tofu for 10 minutes, then cut into 2cm cubes. Toss the tofu with cornstarch until evenly coated.
- Heat half the vegetable oil in a large wok or skillet over high heat. Add the tofu cubes and cook for 5-6 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
- Add the remaining oil to the same pan. Stir-fry the minced garlic and grated ginger for 30 seconds. Add the broccoli, sliced red bell pepper, and snap peas. Cook for 4-5 minutes until tender-crisp.
- Return the tofu to the pan. Add soy sauce and sriracha, toss everything together for 1 minute until the sauce coats all ingredients evenly. Serve immediately.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 18 g
- Fat
- 14 g
- Carbs
- 24 g
Approximate values for one serving.
About this recipe
- Cuisine: Chinese
- Dish type: Vegetable
- Diet: vegan, dairy-free
- In cookbook: One-Pan Wonders
