tofu with vegetables
Tofu is usually made into tofu vegetable soup in Asia. I use tofu to stir up colorful vegetables.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 12 ounce block extra firm tofu
- 2 tablespoons vegetable oil divided use
- 1/2 cup carrots peeled and thinly sliced
- 1 cups small broccoli florets
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- salt and pepper to taste
- 1/4 cup cornstarch
- 3 tablespoons green onions sliced
- 1/4 cup soy sauce
- 1/2 chopped onion
- 1/2 teaspoon salt
cut the tofu into 1/2 inch cubes and set aside.
Pour the oil in the pan and place the tofu in the pan in a single layer. Cook for 3-4 minutes per side or until crispy and golden brown.
Remove the from the pan and place on a plate. Cover to keep warm.
Add the onions, carrots and broccoli and toss to combine. Mix frequently and sauté until all the vegetables are cooked and tender, yet still remain crispy.
Add the garlic, ginger, salt and pepper to the pan. Cook for an additional 1-2 minute.
Once the vegetables are tender and crispy, turn the heat down to medium-low. Add the pan-fried tofu to the vegetables. Slowly add the sauce and toss with the vegetables and tofu.
In a small bowl mix the 2 teaspoons of cornstarch with a tablespoon of cold water.Pour the soy sauce mixture over the tofu and vegetables; cook for 30 seconds.
Mix slowly on medium-low heat until the sauce starts to thicken and coat the vegetables and tofu.
Sprinkle with green onions, then serve.
Calories: 390kcal | Carbohydrates: 31g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Sodium: 2250mg | Potassium: 373mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5719IU | Vitamin C: 47mg | Calcium: 269mg | Iron: 3mg