Veggie Stir-Fry with Sesame Ginger Sauce
Veggie Stir-Fry with Sesame Ginger Sauce is a quick Asian 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 vegetarian and vegan. It is on the lighter side, at about 310 calories and 12 g of protein per serving.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
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Ingredients
For 4 servings
- 400 gfirm tofu
- 200 gbroccoli florets
- 2red bell peppers
- 2carrots
- 3 tbspsoy sauce
- 2 tbspsesame oil
- 1 tbspfresh ginger
- 3 clovesgarlic
- 1 tbspcornstarch
Instructions
- Press the tofu for 15 minutes, then cut into 1-inch cubes. Toss with cornstarch until evenly coated.
- Heat sesame oil in a large wok or skillet over high heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
- In the same wok, add the broccoli florets, sliced red bell pepper, and julienned carrots. Stir-fry for 4-5 minutes until crisp-tender.
- Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
- Return the tofu to the wok, pour in soy sauce, and toss everything together for 1-2 minutes until heated through and well coated. Serve immediately.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 12 g
- Fat
- 14 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: Asian
- Dish type: Vegetable
- Diet: vegetarian, vegan
- In cookbook: Meatless Mains
