Ingredients
Tofu
- 454 g Extra-firm tofu
- 1 tbsp Low-sodium soy sauce
- 1 tbsp Sesame oil
- 1 tsp Sriracha
- 2 tbsp Corn starch
Sauce
- 1 tbsp Sesame oil
- 1.5 tbsp Ginger fresh, grated
- 3 tbsp Low-sodium soy sauce
- 1 tbsp Rice vinegar
- 1/4 tsp Red pepper flakes
- 2 tbsp Maple syrup
- 1 tsp Corn starch
- 2 tbsp Water
Stir Fry
- 3 tbsp Olive oil divided
- 3 cloves Garlic chopped
- 2 Carrots sliced
- 1 Red pepper cut into strips
- 1 Broccoli head cut into florets
- 1 tsp Sesame seeds
Instructions
- Cut the tofu into cubes. In a bowl, mix soy sauce and sesame oil. Add tofu cubes and marinade for 15 minutes.
- Meanwhile, in a small bowl, mix all ingredients for the sauce. Set aside.
- Add corn starch to the tofu and mix to cover well.
- In a large, non-stick pan, heat 1 tbsp. oil on medium-high heat. Add tofu and cook until golden brown on all sides, occasionally turning over (approximately 8 minutes). Add pepper, remove from pan, and set aside.
- Still on medium-high, heat 2 tbsp. olive oil. Add garlic, carrots, red pepper, and broccoli. Fry for 4 minutes while stirring, then add the sauce and cook for 4 more minutes or until the vegetables are cooked but still crunchy.
- Add tofu to the pan and cook for 1 minute or until everything is hot. Sprinkle with sesame seeds and serve as is or with rice.
Nutrition Facts
Sesame Tofu Stir Fry
Calories
523
% Daily Value*
Fat
22
g
34
%
Saturated Fat
3.2
g
20
%
Carbohydrates
23.1
g
8
%
Fibre
3.5
g
15
%
Sugars
10.2
g
11
%
Protein
12.6
g
25
%
Sodium
477.8
mg
21
%
Potassium
546.4
mg
16
%
Vitamin C
82.2
mg
100
%
Calcium
278.7
mg
28
%
Iron
3.1
mg
17
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Use vegetables you have on hand. For example, you could replace red pepper with snow peas, and carrots with bok choy.
Recipe provided by Marie-Eve Caplette
