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Stir-fried tofu with mixed vegetables (bell peppers, snap peas, carrots) over brown rice

average rating is 3 out of 5, based on 150 votes

Pair this dish with a side of steamed broccoli or a light salad for a well-rounded meal. For added flavor, drizzle extra soy sauce or a squeeze of lime juice on top.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

SozaWeightLoss LowCarbRecipe HighProteinMeal DiabetesFriendly HealthyEating

Ingredients

1 cup extra-firm tofu, cubed
2 cups mixed vegetables (bell peppers, snap peas, carrots), thinly sliced
1 cup cooked brown rice
2 tbsp low-sodium soy sauce
1 tbsp sesame oil
1 tbsp olive oil
2 cloves garlic, minced
1 tsp ginger, grated
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Sesame seeds for garnish (optional)

Directions

In a large skillet or wok, heat olive oil over medium-high heat.
Add tofu cubes and stir-fry until golden brown. Set aside.
In the same skillet, add sesame oil and sauté garlic and ginger until fragrant.
Add mixed vegetables and stir-fry until they are tender-crisp.
Return the tofu to the skillet, add soy sauce, and toss to combine.
Season with salt and pepper to taste.
Serve the stir-fried tofu and vegetables over a bed of cooked brown rice.
Garnish with fresh cilantro and sesame seeds if desired.