Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp cornstarch
- 2 green onions, chopped
Instructions
- Press the tofu for 15 minutes to remove excess moisture.
- Chop the bell peppers, slice the carrots, and cut the broccoli into small florets.
- Heat oil in a skillet over medium-high heat. Add the cubed tofu and cook until golden brown on all sides (8–10 minutes).
- Stir in minced garlic and chopped vegetables; stir-fry for an additional 5–7 minutes until tender.
- Drizzle soy sauce and sesame oil over the mixture, tossing gently to combine.
- Remove from heat, garnish with green onions, and serve hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg