Ingredients
1 (12-ounce) block extra firm tofu
2 cups broccoli florets
1 red bell pepper, sliced
3 tablespoons low-sodium soy sauce (or tamari)
2 cloves garlic, minced
2 tablespoons cornstarch
2 tablespoons sesame oil or olive oil
1 tablespoon rice vinegar (optional)
1 teaspoon honey or agave syrup (optional)
Scallions, sliced (for garnish)
Sesame seeds (optional garnish)
Instructions
Press tofu in tofu press or wrapped in towels for 15 minutes to remove moisture
Cut pressed tofu into 1-inch cubes
In a bowl, toss tofu cubes with cornstarch until fully coated
Heat sesame oil in a large skillet over medium-high heat; sauté tofu 5-7 minutes until golden brown and crispy
Add broccoli and red bell pepper; stir-fry 3-4 minutes until vegetables are tender-crisp
In a small bowl, whisk soy sauce, garlic, rice vinegar, and honey
Pour sauce over tofu and vegetables; stir to coat evenly
Simmer 2 minutes until sauce thickens slightly
Garnish with scallions and sesame seeds
Notes
Press tofu 15-20 minutes for optimal crispiness
Coconut aminos work as a soy-free alternative to soy sauce
Add a splash of lemon juice for extra brightness
Marinate tofu 10-15 minutes for more flavor penetration
- Prep Time: 15
- Cook Time: 15
- Category: Low Calorie Meals
- Method: Stir-frying
- Cuisine: Asian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: One serving
- Calories: 240
- Sugar: 2g
- Sodium: 1000mg
- Fat: 10g
- Saturated Fat: 1.2g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 0mg