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Tofu Stir Fry
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Servings: 4 servings
Calories per serving: 289 kcal
Ingredients
  • 16 oz extra firm tofu
  • 8-10 mini sweet peppers, sliced (120 grams)
  • 2 cups zucchini, chopped (400 grams)
  • 15 spears asparagus, chopped (175 grams)
  • 2/3 cup brown jasmine rice cooked according to package directions
  • 1/2 tbsp olive oil
  • 1/2 tsp arrowroot flour
  • Optional toppings: sliced green onion and sesame seeds
Marinade
  • 1 lime juiced
  • 2 tbsp low sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp freshly grated ginger
  • 1 tsp honey
  • 1 tsp sesame oil
  • 1/2 tsp garlic powder
Instructions
  1. Line a dinner plate with paper towels and place block of tofu on top.  Add another layer of paper towels on top of tofu and top with another dinner plate.  Set aside in the refrigerator for 30-45 minutes.

  2. Cut drained tofu into approx. 1/2" cubes.

  3. Whisk together all marinade ingredients.  Pour half over sliced tofu and toss gently to coat.  Set aside remaining marinade.

  4. Heat a large skillet or wok over high heat, then add olive oil and swirl around the pan.  Add vegetables and toss to stir-fry for 4-5 minutes or until tender-crisp.  Set aside on a baking sheet or large plate.

  5. Add tofu to the hot skillet or wok, tossing to sear all sides until lightly browned (5-6 minutes). Add the remaining marinade.

  6. As the tofu continues to cook, whisk arrowroot flour into 2 tbsp of water.  Add mixture to wok or skillet and gently mix.  Bring to a boil, then return veggies to the wok and toss until evenly coated.

  7. Serve with rice.

Recipe Notes
 
Nutrition Facts
Tofu Stir Fry
Amount Per Serving
Calories 289 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 304mg13%
Potassium 427mg12%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 6g7%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.