About the Recipe
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Ingredients
Ingredients
Main:
400g firm tofu, cut into cubes
1 tbsp olive oil or sesame oil
1 broccoli head, cut into florets
1 red bell pepper, sliced
1 carrot, julienned
1 zucchini, sliced
2 green onions, chopped
Sauce:
2 tbsp soy sauce (low sodium)
1 tbsp rice vinegar or lime juice
1 tsp honey or maple syrup (optional)
1 tsp grated ginger
1–2 garlic cloves, minced
½ tsp chili flakes (optional)
1 tsp cornstarch mixed with 2 tbsp water (for thickening)
Optional Garnish:
Sesame seeds
Fresh coriander or basil
Preparation
🔥 Instructions
Prep tofu
Press tofu for 15–20 minutes to remove excess water.
Cut into cubes and optionally marinate 10 minutes in 1 tsp soy sauce + a dash of olive oil.
Cook tofu
Heat half of the oil in a non-stick pan or wok over medium-high heat.
Add tofu cubes → stir-fry until golden on all sides.
Remove tofu and set aside.
Stir-fry veggies
In the same pan, add remaining oil.
Add garlic and ginger → sauté 30 seconds.
Add broccoli, carrot, zucchini → stir-fry 4–5 minutes until tender-crisp.
Add bell pepper and green onions → stir-fry 2 minutes.
Add sauce & tofu
Mix soy sauce, vinegar, honey, chili flakes, and cornstarch-water mixture.
Pour over veggies, then add tofu back.
Toss well and cook 2–3 minutes until sauce thickens and coats everything.
Finish & garnish
Sprinkle sesame seeds and fresh herbs before serving.
🍽️ Serving Suggestions
Serve over brown rice, quinoa, or whole wheat noodles.
Add a side of edamame for extra protein.
Can be made spicy or mild by adjusting chili flakes.
⚡ Macros (approx. per serving)
Calories: 350–400 kcal
Protein: 25–30g
Carbs: 20–25g
Fat: 15g