Baked Tofu Stir-Fry
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Description
Extra-firm baked tofu and stir-fried vegetables in a soy-ginger sauce. Serve over rice or noodles.
Ingredients
- 1 (12 ounce) package extra-firm tofu, cubed
- 6 tablespoons soy sauce
- 2 tablespoons grated fresh ginger
- 1 tablespoon sesame oil, divided
- 2 teaspoons honey
- 2 teaspoons rice wine vinegar
- 1 teaspoon minced garlic
- 1 cup frozen sugar snap peas
- 1 cup shredded carrots
- 1 cup fresh bean sprouts
- 1 bell pepper, cut into strips
- 6 green onions, chopped
Directions
- 1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; spread tofu on top.
- 2. Mix soy sauce, ginger, 1 teaspoon sesame oil, honey, rice wine vinegar, and garlic together in a bowl. Pour 1/2 the mixture over the tofu.
- 3. Bake tofu in the preheated oven until evenly browned, about 30 minutes.
- 4. Heat 1 teaspoon sesame oil in a large skillet or wok after 15 minutes of baking time. Add sugar snap peas and carrots; stir-fry until slightly softened, about 5 minutes. Transfer to a plate. Heat remaining 1 teaspoon sesame oil in the skillet. Add bean sprouts, bell pepper, and green onions; stir-fry until slightly softened, about 5 minutes.
- 5. Return sugar snap peas and carrots to the skillets. Add remaining soy sauce mixture. Stir-fry until flavors combine, about 5 minutes more. Mix in tofu carefully.
Nutrition Facts
serving: 4 servings
calories: 185 kcal
carbohydrates: 17.8 g
protein: 12.4 g
saturated fat: 1 g
sodium: 1384.7 mg
fiber: 3.9 g
sugar: 7.2 g
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