By Courtney Downs
Prepare the tofu by draining it well and pressing it to remove excess moisture. Cut into 1-inch cubes.
Slice the mixed bell peppers into strips. Cut the broccoli into small florets. Peel and thinly slice the carrot.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the tofu cubes to the skillet and cook until they are golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers, broccoli florets, and sliced carrot.
Stir-fry the vegetables until they are tender-crisp, about 5-7 minutes.
Return the tofu to the skillet with the vegetables. Add the soy sauce, salt, and black pepper. Toss everything to combine and heat through for an additional 2 minutes.
Serve the stir-fried tofu and vegetables over a bed of cooked rice.
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This Vegetarian Stir-Fry Main Course recipe is ready in 25 minutes and features firm tofu, mixed bell peppers, broccoli and other delicious ingredients. Contains 425 calories total.
Prepare the tofu by draining it well and pressing it to remove excess moisture. Cut into 1-inch cubes.
Slice the mixed bell peppers into strips. Cut the broccoli into small florets. Peel and thinly slice the carrot.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the tofu cubes to the skillet and cook until they are golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers, broccoli florets, and sliced carrot.
Stir-fry the vegetables until they are tender-crisp, about 5-7 minutes.
Return the tofu to the skillet with the vegetables. Add the soy sauce, salt, and black pepper. Toss everything to combine and heat through for an additional 2 minutes.
Serve the stir-fried tofu and vegetables over a bed of cooked rice.
Calories per Serving: 425
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