Description
These nutrient-dense, plant-based bowls feature golden-seared extra-firm tofu paired with crunchy snap peas, bell peppers, and broccoli. Tossed in a savory, aromatic ginger-garlic soy reduction, this dish achieves a professional-grade texture that mimics traditional restaurant stir-fries. It is a perfectly balanced, high-protein meal ideal for a quick and healthy dinner that satisfies without the need for meat.
Ingredients
14 oz Extra-Firm Tofu
2 cups Snap Peas
2 medium Bell Peppers
2 cups Broccoli Florets
1/4 cup Low-sodium Soy Sauce
1 tbsp Sesame Oil
2 tbsp Cornstarch
3 cloves Garlic, minced
1 tbsp Fresh Ginger, grated
Instructions
Press the tofu block under heavy books for 30 minutes to remove excess liquid.
Slice the pressed tofu into uniform one-inch cubes.
Toss the tofu cubes in a bowl with cornstarch until evenly coated.
Heat sesame oil in a large wok or skillet over medium-high heat.
Sear the tofu cubes until every side turns golden brown and crispy.
Add the broccoli and bell peppers to the wok, stir-frying for four minutes.
Add the snap peas, minced garlic, and grated ginger, cooking for an additional two minutes.
Pour the soy sauce over the mixture and toss quickly for one minute to glaze the ingredients thoroughly before serving.
Notes
Ensure you press the tofu well to achieve the best crispy texture. Do not add the soy sauce too early to prevent the vegetables from softening too much; the one-minute glaze finish is key to keeping the snap peas crunchy.
- Prep Time: 20
- Cook Time: 15
- Category: Recipes
- Method: Stir-fry
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 0mg