Syrnyk
Summer Vegetable Stir-Fry with Tofu
Prepare your ingredients by cutting the tofu, vegetables, and measuring out the sauces. It’s essential to have everything ready before starting to cook for a smooth process!
Ingredients:
Prepare the Tofu
Drain and press the tofu to remove excess moisture, then cut it into cubes or slices.
Cook the Tofu
Heat sunflower oil in a pan over medium heat. Once hot, add tofu and sauté until golden brown and crispy, about 5-7 minutes. Remove tofu and set aside.
Chop the Vegetables
Wash and chop broccoli and bell pepper into bite-sized pieces. Julienne the carrot. This will enhance cooking and presentation.
Stir-Fry the Vegetables
In the same pan used for tofu, add broccoli, bell pepper, and carrot. Sauté for 5-7 minutes, stirring occasionally. Remove from heat.
Combine Tofu with Vegetables
Add the crispy tofu back to the pan with the veggies. Stir in soy sauce and minced garlic, mixing well. Cook for an additional 2-3 minutes to combine flavors.
Enjoy!
Garnish your stir-fry with fresh cilantro. Serve it over a bed of rice or with a side of whole grains for a complete meal. Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy!
Nutrition Facts
| Total Fat9grams | 14.0% |
| Saturated Fat1grams | 5.0% |
| Sodium330mg | 14.0% |
| Total Carbohydrates14grams | 5.0% |
| Fibers3grams | 9.0% |
| Total Sugars2grams | |
| Protein7grams | |
| Vitamin A750mcg | 94.0% |
| Vitamin C30mg | 35.0% |
| Calcium125mg | 13.0% |
| Iron1mg | 8.0% |
| Magnesium35mg | 9.0% |
| Potassium450mg | 10.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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