Stir-Fried Tofu and Vegetables

This Stir-Fried Tofu and Vegetables dish is a vibrant and satisfying meal that showcases the freshness of seasonal vegetables combined with protein-rich tofu, all coated in a savory gluten-free sauce. Perfect for a midnight snack, it is quick to prepare and packed with flavor.

Ingredients

• Firm tofu - 200 grams
• Bell pepper (red or yellow) - 1 medium, sliced
• Broccoli florets - 100 grams
• Carrot - 1 medium, julienned
• Snow peas - 100 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce (gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Cornstarch - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 teaspoon (for garnish)

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into 1.5 cm cubes.
2. In a bowl, toss the tofu cubes with cornstarch until evenly coated.
3. Heat olive oil in a large non-stick skillet or wok over medium-high heat.
4. Add the tofu cubes to the skillet and fry until golden brown on all sides, about 6-8 minutes. Remove and set aside.
5. In the same skillet, add sesame oil, minced garlic, and grated ginger. Sauté for about 30 seconds until fragrant.
6. Add the sliced bell pepper, broccoli florets, julienned carrot, and snow peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
7. Return the fried tofu to the skillet and pour in the gluten-free soy sauce. Stir everything together and cook for another 2 minutes to heat through.
8. Season with salt and black pepper to taste, and sprinkle with sesame seeds before serving.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Packed with vitamins and minerals from a variety of colorful vegetables.

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