Wok-Fried Tofu with Vegetables

Wok-Fried Tofu with Vegetables is a vibrant and protein-packed dish that combines crispy tofu with a colorful medley of fresh vegetables, all tossed in a savory sauce. This quick and easy recipe brings authentic Chinese flavors to your table in just 30 minutes.

Ingredients

• Firm Tofu - 300 grams
• Bell Pepper (red) - 1 medium, sliced
• Broccoli - 150 grams, cut into florets
• Carrot - 1 medium, julienned
• Snow Peas - 100 grams
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy Sauce - 3 tablespoons
• Sesame Oil - 1 tablespoon
• Vegetable Oil - 2 tablespoons
• Cornstarch - 1 tablespoon
• Green Onions - 2, chopped
• Sesame Seeds - 1 tablespoon (for garnish)

Steps

1. Press the tofu to remove excess moisture, then cut it into cubes and toss with cornstarch until evenly coated.
2. Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add tofu cubes and fry until golden brown on all sides, about 8-10 minutes. Remove tofu and set aside.
3. In the same wok, add the remaining vegetable oil. Stir in minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
4. Add sliced bell pepper, broccoli florets, julienned carrot, and snow peas to the wok. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
5. Return the fried tofu to the wok, then pour in the soy sauce and sesame oil. Toss everything together until well coated and heated through, about 2-3 minutes.
6. Remove from heat, garnish with chopped green onions and sesame seeds, and serve immediately.

Nutrition

• Calories: 350
• Protein: 22 g
• Carbs: 25 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein, supporting muscle health and recovery.
• Rich in vitamins and minerals from vegetables, promoting overall well-being.

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