Vegetable Stir-Fry with Tofu

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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

  1. In a large skillet or wok, heat a bit of oil over medium-high heat.
  2. Add tofu cubes and cook until golden brown on all sides. Remove from skillet and set aside.
  3. In the same skillet, add a bit more oil if needed and stir-fry mixed vegetables until tender-crisp.
  4. Add minced garlic and grated ginger to the skillet, and cook for another minute until fragrant.
  5. Return tofu to the skillet and add soy sauce, hoisin sauce, and sesame oil. Stir to coat everything evenly.
  6. Cook for a few more minutes until heated through and flavors are well combined.
  7. Serve vegetable stir-fry over cooked brown rice or quinoa for a satisfying and fiber-rich dinner option.

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