Wok-Fried Tofu

Wok-Fried Tofu is a vibrant and protein-packed dish that combines crispy tofu with colorful vegetables, all tossed in a savory sauce. It's a perfect balance of textures and flavors, making it an ideal choice for a nutritious dinner.

Ingredients

• Firm tofu - 300 grams
• Broccoli florets - 150 grams
• Bell pepper (red) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Water - 100 ml
• Sesame seeds - 1 tablespoon (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 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 6-8 minutes. Remove and set aside.
4. In the same wok, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
5. Add the broccoli, bell pepper, and carrot to the wok. Stir-fry for about 4-5 minutes, until the vegetables are tender yet crisp.
6. Return the tofu to the wok, add soy sauce and water, and stir well to combine. Cook for an additional 2-3 minutes to heat through.
7. Drizzle the sesame oil over the dish, stir well, and garnish with chopped green onions and sesame seeds.
8. Serve hot over cooked rice or noodles.

Nutrition

• Calories: 350
• Protein: 22 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 620 mg
• Cholesterol: 0 mg
• Total Fat: 19 g
• Saturated Fat: 2 g
• Unsaturated Fat: 17 g
• Water: 0.2 L

Health Benefits

• High in protein from tofu, beneficial for muscle building and repair.
• Rich in vitamins and minerals from the variety of vegetables used.

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