Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients :
200g firm tofu, pressed and cubed
2 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas), chopped
1 cup mushrooms, sliced
1 onion, thinly sliced
2 cloves garlic, minced
1 tablespoon low-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon ginger, grated
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon olive oil
Salt and pepper to taste
Sesame seeds and green onions for garnish (optional)
Banane Ki Vidhi
Prepare Tofu:
- Press the tofu to remove excess water, then cut it into cubes.
Stir-Fry Tofu:
- Heat olive oil in a wok or large pan over medium-high heat. Add tofu cubes and stir-fry until golden brown on all sides. Remove tofu from the pan and set aside.
Vegetable Stir-Fry:
- In the same pan, add a bit more oil if needed. Add minced garlic and grated ginger, sauté for 30 seconds.
- Add sliced onions and cook until they become translucent.
- Add mixed vegetables and mushrooms. Stir-fry for 3-4 minutes until they are slightly tender but still crisp.
Combine Tofu and Vegetables:
- Return the cooked tofu to the pan with the vegetables. Mix well.
Prepare Sauce:
- In a small bowl, whisk together soy sauce, hoisin sauce, cornstarch (dissolved in water), and rice vinegar.
Add Sauce to Stir-Fry:
- Pour the sauce over the tofu and vegetables. Toss to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens.
Finish with Sesame Oil:
- Drizzle sesame oil over the stir-fry and toss to combine. Adjust salt and pepper according to taste.
Garnish and Serve:
- Garnish with sesame seeds and chopped green onions if desired. Serve the low-fat tofu and vegetable stir-fry over brown rice or quinoa.
