Baked Tofu Stir-Fry

Baked Tofu Stir-Fry is a delightful and nutritious dish that combines crispy baked tofu with a colorful medley of vegetables, all tossed in a savory sauce. This easy-to-make vegetarian dish is perfect for a quick weeknight dinner while being packed with flavor and health benefits.

Ingredients

• Firm tofu - 300 grams
• Bell pepper (red or yellow) - 1 medium, sliced
• Broccoli florets - 150 grams
• Carrot - 1 medium, thinly sliced
• Red onion - 1 small, sliced
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Olive oil - 1 tablespoon
• Sesame oil - 1 teaspoon
• Cornstarch - 1 tablespoon
• Black pepper - to taste
• Green onions - 2, chopped (for garnish)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Press the tofu to remove excess moisture, then cut it into 1-inch cubes.
3. In a bowl, toss the tofu with cornstarch, black pepper, and 1 tablespoon of soy sauce until evenly coated.
4. Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 25 minutes, flipping halfway through, until golden and crispy.
5. While the tofu is baking, heat olive oil in a large skillet over medium heat.
6. Add the red onion and garlic to the skillet, sautéing for 2-3 minutes until fragrant.
7. Add the sliced bell pepper, broccoli florets, and carrot to the skillet, stirring occasionally, and cook for about 5-7 minutes until the vegetables are tender but still crisp.
8. Once the tofu is done baking, add it to the skillet with the vegetables.
9. Pour in the remaining soy sauce and sesame oil, stirring everything together to combine and heat through for an additional 2-3 minutes.
10. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu, which supports muscle health.
• Rich in vitamins and minerals from a variety of colorful vegetables.

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