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Asian Tofu Stir-Fry
5 min prep time
15 min cook time
4servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
How to Make Asian Tofu Stir-Fry
This tried-and-true stir-fry keeps things simple—and fast—with just six ingredients, but plenty of vegetables, lean protein and whole grains. Like many meals with tofu, it’s budget-friendly to boot! Get experimental with your vegetables! Carrots, broccoli, and snow peas are a classic combo, but you any variety of vegetables that you have on hand, like mushrooms, celery, bell pepper, zucchini, eggplant, onions, cabbage, asparagus, and more!
5 min prep time
15 min cook time
4servings
1 1/2 cups
Print Recipe >
Step-By-Step Instructions:
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In a large nonstick skillet or wok, heat 2 Tsp. olive oil over medium-high heat. Add tofu and sauté until golden brown on all sides. Add 1 Tbsp. soy sauce and sauté for 1 more minute. Remove from pan.
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Add remaining 2 Tsp. olive oil to skillet and heat. Add vegetables and remaining 1 Tbsp. soy sauce to skillet and sauté for 4 minutes.
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Add chicken broth to pan and bring to a simmer. Cook for 5 minutes.
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Serve over brown rice.
Nutrition facts
4 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 280
- % Daily value*
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Total Fat
9g
12%
- Saturated Fat 1.6g 8%
- Cholesterol 0mg 0%
- Sodium 380mg 17%
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Total Carbohydrate
37g
13%
- Dietary Fiber 7g 25%
- Total Sugars 7g
- Protein 15g
- Potassium 710mg 15%
Ingredients
olive oil (divided)
4 tsp
firm tofu (drained and cut into 1-inch cubes)
12 oz
lower sodium soy sauce (divided use)
2 tbsp
frozen stir-fry vegetables (such as carrots, broccoli and snow peas, fresh or frozen)
24 oz
chicken or vegetable broth (fat-free, low-sodium)
1 cup
brown rice (cooked)
2 cup
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