Tofu Veggie Stir-Fry with Soy-Ginger Sauce
A quick, high-protein, low-calorie stir-fry with firm tofu and colorful vegetables in a flavorful soy-ginger sauce.
10 min
Prep
10 min
Cook
4
Serves
400
Calories
Macros · per serving
34g protein
28g carbs
20g fat
Ingredients
For 4 servings
- 800 g firm tofu
- 400 g broccoli florets
- 2 red bell pepper
- 2 carrot
- 60 ml soy sauce
- 20 g ginger
- 4 clove garlic
- 4 green onions
- 2 tbsp olive oil
- 2 tbsp cornstarch
- 60 ml water
- black pepper — to taste
Instructions
- 1
Press the firm tofu to remove excess water, then cut into 1-inch cubes.
- 2
In a small bowl, mix the soy sauce, grated ginger, minced garlic, and water. Set aside.
- 3
In a large non-stick skillet, heat 1 tbsp of olive oil over medium-high heat.
- 4
Add the tofu cubes to the skillet and cook until golden brown on all sides. Remove from the pan and set aside.
- 5
In the same skillet, add the remaining 1 tbsp of olive oil.
- 6
Add chopped broccoli florets, sliced red bell peppers, and thinly sliced carrots to the skillet and sauté for 5-6 minutes until vegetables are tender-crisp.
- 7
Return the tofu to the skillet with the vegetables.
- 8
Pour the soy-ginger sauce over the tofu and vegetables, stirring to coat everything evenly.
- 9
In a small bowl, dissolve the cornstarch in a little water, then add to the skillet to thicken the sauce.
- 10
Cook for an additional 2 minutes, then season with black pepper to taste.
- 11
Garnish with sliced green onions before serving.
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