Description
A vibrant and easy stir-fried dish of crispy tofu and colorful vegetables, perfect for a quick weeknight meal.
Ingredients
Scale
- 14 oz extra-firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp cornstarch
- 1 tbsp avocado oil
- 1 onion, sliced
- 2 carrots, julienned
- ½ head of cabbage, shredded
- 1 bell pepper, sliced (optional)
- 2 green onions, chopped
- 1 tbsp maple syrup
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- Red pepper flakes (to taste)
- Toasted sesame seeds (for garnish)
Instructions
- Press the Tofu: Wrap tofu in paper towels and weigh down to press for at least 30 minutes.
- Cut and Marinate the Tofu: Cut tofu into cubes and marinate with soy sauce, rice vinegar, and sesame oil for 15-20 minutes.
- Coat the Tofu: Sprinkle marinated tofu with cornstarch and toss gently.
- Whisk the Stir-Fry Sauce: Combine soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch, ginger, garlic, and red pepper flakes in a bowl.
- Prepare the Vegetables: Chop onion, carrots, cabbage, bell pepper, and green onions.
- Cook the Tofu: Heat avocado oil and fry tofu until golden brown; set aside.
- Sauté the Vegetables: Add onion and green onion whites, sautéing until softened. Add carrots and bell pepper, cooking until tender.
- Stir-Fry the Cabbage: Add cabbage and stir-fry until wilted to your preference.
- Combine and Finish: Pour the stir-fry sauce over vegetables and add tofu, stirring to coat and heat through.
- Serve immediately, garnished with green onion tops and sesame seeds.
Notes
This stir-fry is vegan and can be customized with different vegetables. Pairs well with rice or quinoa.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg