By Antonio Andrade
Begin by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top. Let it sit for about 10 minutes.
While the tofu is being pressed, prepare the vegetables. Cut the broccoli into florets, slice the bell pepper and carrot into thin strips, and chop the onion finely. Mince the garlic and ginger.
After pressing, cut the tofu into 1-inch cubes if not already done.
Heat 1 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Transfer the tofu to a plate and set aside.
In the same pan, add 2 tsp of sesame oil. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.
Add the onion and carrot to the pan. Stir-fry for 2 minutes, then add the bell pepper and broccoli florets. Cook for another 2-3 minutes, stirring frequently, until the vegetables are tender-crisp.
Return the tofu to the pan. Add 1 tbsp of soy sauce and stir everything together. Cook for another 2-3 minutes to allow the flavors to meld.
Taste and add salt and black pepper as needed. Remove from heat.
Serve the stir-fried tofu and vegetables over warm cooked brown rice.
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This Vegetarian Asian Stir-Fry Main Course recipe is ready in 30 minutes and features firm tofu, cooked brown rice, broccoli and other delicious ingredients. Contains 350 calories total.
Begin by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top. Let it sit for about 10 minutes.
While the tofu is being pressed, prepare the vegetables. Cut the broccoli into florets, slice the bell pepper and carrot into thin strips, and chop the onion finely. Mince the garlic and ginger.
After pressing, cut the tofu into 1-inch cubes if not already done.
Heat 1 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Transfer the tofu to a plate and set aside.
In the same pan, add 2 tsp of sesame oil. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.
Add the onion and carrot to the pan. Stir-fry for 2 minutes, then add the bell pepper and broccoli florets. Cook for another 2-3 minutes, stirring frequently, until the vegetables are tender-crisp.
Return the tofu to the pan. Add 1 tbsp of soy sauce and stir everything together. Cook for another 2-3 minutes to allow the flavors to meld.
Taste and add salt and black pepper as needed. Remove from heat.
Serve the stir-fried tofu and vegetables over warm cooked brown rice.
Calories per Serving: 350
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