Ingredients
- 1 block extra-firm tofu, pressed and cubed
- 2 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- Cooked brown rice or quinoa for serving
Nutritional Information (per serving, excluding rice/quinoa)
- Calories: 280
- Protein: 20g
- Fat: 12g
- Carbohydrates: 24g
- Fiber: 8g
- Micronutrients: Provides protein, fiber, Vitamin C, Vitamin K, and various minerals.
Preparation
- In a large skillet or wok, heat a bit of oil over medium-high heat.
- Add tofu cubes and cook until golden brown on all sides. Remove from skillet and set aside.
- In the same skillet, add a bit more oil if needed and stir-fry mixed vegetables until tender-crisp.
- Add minced garlic and grated ginger to the skillet, and cook for another minute until fragrant.
- Return tofu to the skillet and add soy sauce, hoisin sauce, and sesame oil. Stir to coat everything evenly.
- Cook for a few more minutes until heated through and flavors are well combined.
- Serve vegetable stir-fry over cooked brown rice or quinoa for a satisfying and fiber-rich dinner option.