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Stir-Fried Tofu with Vegetables
Stir-Fried Tofu with Vegetables

Category: Main Dish | Serves: 4

(97 ratings)

Nutrition Information:
Calories: 96
Protein: 8 g
Carbs: 8 g
Fat: 3 g
Saturated Fat: 0 g
Sodium: 653 mg
Fiber: 2 g

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Stir-frying tofu is one of the easiest ways to cook and enjoy this protein rich soy product. Enjoy with brown rice.
10-1/2 oz. firm bean curd (tofu)
Cooking spray
2 garlic cloves, sliced
1 carrot, peeled and cut into 1/2" julienne
1/2 green bell pepper, seeded and chopped
1 teaspoon chile powder
2 tablespoons low-sodium soy sauce
1 tablespoon freshly squeezed lime juice
1 tablespoon nuoc mam sauce (Vietnamese fish sauce)
1 tablespoon brown sugar
1 Drain bean curd and lightly pat dry with paper towels. Cut int 3/4" cubes.
2 Spray a large nonstick skillet or wok with cooking spray and heat over medium-high heat. Add garlic and stir-fry for 1 minute or until lightly browned on both sides.
3 Remove garlic and set aside. Add tofu cubes and fry quickly until all sides are browned. Remove tofu and set aside.
4 Add carrot and bell pepper and stir-fry for 1 minute until they are crisp-tender. Place vegetables on a serving dish then pile the cooked tofu on top.
5 In a small bowl, mix together the chile powder, soy sauce, lime juice, fish sauce and brown sugar. Stir until sugar is dissolved.
6 Spoon sauce over tofu and vegetables then sprinkle with the reserved cooked garlic. Serve immediately.

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