Korean Tofu Stir-fry

This Korean Tofu Stir-fry is a delightful and low-carb breakfast option, combining the creaminess of tofu with vibrant vegetables and bold flavors. It's quick to prepare, making it perfect for busy mornings while still being nutritious and satisfying.

Ingredients

• Firm tofu - 200 grams
• Spinach - 100 grams
• Red bell pepper - 1 medium, sliced
• Garlic - 2 cloves, minced
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Green onion - 2 stalks, chopped
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 teaspoon

Steps

1. Press the tofu for 10 minutes to remove excess water, then cut it into cubes.
2. Heat sesame oil in a non-stick pan over medium heat and add the minced garlic, sautéing until fragrant.
3. Add the tofu cubes to the pan, cooking until golden brown on all sides, about 6-8 minutes.
4. Stir in the sliced red bell pepper and cook for another 3-4 minutes until slightly tender.
5. Add the spinach, soy sauce, gochugaru, salt, and black pepper, cooking until the spinach wilts, about 2-3 minutes.
6. Remove from heat and garnish with chopped green onion and sesame seeds before serving.

Nutrition

• Calories: 220
• Protein: 18 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

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

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