Tofu Recipe

chefs-mate chefs-mate 0 Comments
Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
A vibrant Vietnamese-inspired stir-fry featuring crispy tofu and seasonal garden vegetables.
Tofu Recipe recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This quick and healthy dish combines the earthy richness of firm tofu with the crisp freshness of asparagus, zucchini, and broccolini. The subtle heat from fresh red chili adds a bright kick, while the sweetness of sugar snap peas balances the savory notes. It&# 226;€™s a colorful, nutrient-packed side dish that comes together in under an hour, making it perfect for busy weeknight dinners or light weekend lunches. The textures range from tender-crisp vegetables to soft, flavorful tofu, creating a satisfying bite in every spoonful. Serve it alongside rice or noodles for a complete meal, or enjoy it as a low-carb option packed with plant-based protein and vitamins.

Tofu Recipe recipe image
Print Recipe
0 Add to Favorites

Tofu Recipe

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Calories: 210.6

Description

This quick and healthy dish combines the earthy richness of firm tofu with the crisp freshness of asparagus, zucchini, and broccolini. The subtle heat from fresh red chili adds a bright kick, while the sweetness of sugar snap peas balances the savory notes. It&# 226;€™s a colorful, nutrient-packed side dish that comes together in under an hour, making it perfect for busy weeknight dinners or light weekend lunches. The textures range from tender-crisp vegetables to soft, flavorful tofu, creating a satisfying bite in every spoonful. Serve it alongside rice or noodles for a complete meal, or enjoy it as a low-carb option packed with plant-based protein and vitamins.

Ingredients

Directions

  1. Press the firm tofu to remove excess moisture, then cut into small cubes.
  2. Heat a large wok or skillet over medium-high heat and add oil.
  3. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
  4. In the same wok, add the asparagus and broccolini. Stir-fry for 2-3 minutes until slightly tender.
  5. Add the zucchini slices and sugar snap peas. Continue cooking for another 2 minutes.
  6. Slice the red chili thinly and add it to the vegetables. Toss to combine.
  7. Return the tofu to the wok and gently toss everything together for 1 minute to heat through.
  8. Season with salt and pepper to taste before serving.

Nutrition Facts

Amount Per Serving
Calories 210.6kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 9.8mg1%
Total Carbohydrate 53.2g18%
Dietary Fiber 1.2g5%
Sugars 51.6g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tofu, vegan, stir-fry, asparagus, zucchini, broccolini, snap peas, chili, vegetables, healthy, quick, dinner, plant-based, side dish, wok, fresh, gluten-free, spring, light, easy
Recipe Card powered by WP Delicious

Leave a Comment