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Low-Fat Tofu and Vegetable Stir-Fry Recipe

Nutritional Values

Recipe Type:


Calories 300


Total Time 30


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, saut√© 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.

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