Korean-style Vegetable Stir-fry

This Korean-style Vegetable Stir-fry is a vibrant and flavorful dish, packed with a variety of nutritious vegetables and a delightful soy-based sauce. It's quick to prepare and makes for a perfect vegetarian snack or side dish.

Ingredients

• Broccoli - 100 grams
• Carrot - 50 grams
• Bell pepper (red) - 50 grams
• Zucchini - 100 grams
• Green beans - 50 grams
• Tofu (firm) - 100 grams
• Garlic - 2 cloves
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Sesame seeds - 1 tablespoon
• Spring onion - 1 stalk
• Salt - to taste
• Black pepper - to taste

Steps

1. Prepare the vegetables by washing and cutting them into bite-sized pieces. Dice the tofu into cubes.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the garlic and ginger to the pan, sautéing for about 30 seconds until fragrant.
4. Add the tofu cubes to the pan and cook for 4-5 minutes until they are golden brown on all sides.
5. Add the broccoli, carrots, bell pepper, zucchini, and green beans to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
6. Pour the soy sauce and sesame oil over the stir-fried vegetables and tofu, stirring well to combine. Cook for an additional 2 minutes.
7. Season with salt and black pepper to taste. Remove from heat.
8. Garnish with sesame seeds and chopped spring onion before serving.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in protein due to the inclusion of tofu.

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