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Sheet Pan Zucchini and Red Pepper "Stir-Fry"
15 min prep time
30 min cook time
4servings
Recipe by
Jackie Newgent, RDN, CDN
Source
The Clean & Simple Diabetes Cookbook
Photo by
Renee Comet
How to Make Sheet Pan Zucchini and Red Pepper "Stir-Fry"
This recipe looks and tastes like a stir-fry, but it is roasted in the oven instead of cooking it on the stovetop. Just toss everything together, lay it out on a sheet pan, and let it bake! It's great as is, or you could add some additional flavors: Sprinkle with peanuts for crunch; drizzle with hot sauce for pow; add fresh cilantro for herbal flair.
15 min prep time
30 min cook time
4servings
1 1/2 cups
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Step-By-Step Instructions:
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Preheat oven to 450°F. Line a large rimmed baking sheet with unbleached parchment paper.
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Pat or squeeze the tofu of excess liquid, if necessary. Cut the tofu into (3/4-inch) cubes.
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In a large bowl, whisk together the ginger, tamari, vinegar, and oil. Add the zucchini and bell pepper pieces to the sauce mixture; toss by hand to coat.
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Arrange the zucchinis and peppers in a single layer on the baking sheet (fill 2/3 of the sheet), letting excess sauce drip back into the bowl.
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Add the tofu to the bowl with the remaining sauce mixture; toss to coat. Arrange the tofu in a single layer on the baking sheet (fill the rest of the sheet). Drizzle tofu with any remaining sauce.
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Roast until the tofu and vegetables are browned, about 30 minutes; no stirring needed. Serve.
Nutrition facts
4 Servings
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Serving Size
1 1/2 cups
- Amount per serving Calories 180
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Total Fat
11g
- Saturated Fat 1.4g
- Sodium 350mg
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Total Carbohydrate
10g
- Dietary Fiber 3g
- Total Sugars 6g
- Protein 12g
- Potassium 580mg
- Phosphorous 205mg
Ingredients
red bell pepper (cut into 1-inch strips)
2 med
zucchini (cut into 1/2 thick rounds)
2 med
toasted sesame oil
1 1/2 tbsp
rice vinegar
1 1/2 tbsp
lower sodium soy sauce
2 tbsp plus 2 tsp
fresh ginger (grated)
1 tbsp
extra firm tofu
1 (14-oz) package
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