Crispy Tofu with Vegetables

Crispy Tofu with Vegetables is a delightful Halal Chinese lunch dish that combines the satisfying crunch of perfectly fried tofu with a colorful medley of fresh vegetables. This dish is not only delicious but also packed with nutrients, making it a perfect choice for a healthy meal.

Ingredients

• Firm tofu - 300 grams
• Cornstarch - 3 tablespoons
• Vegetable oil - 4 tablespoons (for frying)
• Bell pepper (red) - 1 medium, sliced
• Bell pepper (green) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli florets - 100 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Spring onions - 2, chopped (for garnish)

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. In a bowl, toss the tofu cubes with cornstarch until evenly coated.
3. Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat.
4. Add the tofu cubes to the skillet and fry until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
5. In the same skillet, add the remaining 2 tablespoons of vegetable oil and sauté the minced garlic and ginger for 30 seconds until fragrant.
6. Add the sliced bell peppers, julienned carrot, and broccoli florets. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
7. Return the crispy tofu to the skillet, then drizzle with soy sauce, sesame oil, and black pepper. Stir gently to combine and heat through for 2 minutes.
8. Serve hot, garnished with chopped spring onions.

Nutrition

• Calories: 380
• Protein: 20 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 2 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• High in vitamins and minerals from the variety of vegetables, supporting overall health.

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