Fried Tofu Vegetable Wok

Name: Fried Tofu Vegetable Wok
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g extra-firm tofu; 2 tbsp vegetable oil; 1 medium red onion; 2 pieces bell peppers (various colors); 2 medium carrots; 300 g broccoli; 150 g snap peas; 3 cloves garlic; 2 cm fresh ginger; 60 ml soy sauce (or tamari); 2 tbsp rice vinegar; 1 tbsp maple syrup (or sugar); 1 tbsp cornstarch; 60 ml water or vegetable broth; 1 tbsp toasted sesame seeds (for garnish); 2 stalks spring onions (for garnish)

Difficulty

easy

Time

45m

Price Category

average

Calories

Medium

Whip up a quick and delicious dinner with this vibrant Fried Tofu Vegetable Wok recipe! Crispy pan-fried tofu and fresh, crunchy vegetables come together in perfect harmony with a mouth-watering sweet and savory sauce. This dish is not only nutritious and packed with vitamins, but also incredibly versatile, allowing you to use any seasonal vegetables you have on hand. It's an ideal choice for a weeknight dinner when you crave something light yet satisfying.

Steps

Prepare Tofu

Press excess water from the tofu using paper towels, then cut into 2 cm cubes. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu and set aside.

Sauté Vegetables

Add another 1 tbsp of oil to the same pan. Add the chopped onion and sauté for 2-3 minutes until softened. Then add the sliced carrots and bell peppers, and cook for another 3-4 minutes. Add the broccoli florets and snap peas, and sauté for 3-5 more minutes until the vegetables are crisp-tender.

Make the Sauce

While the vegetables are cooking, whisk together the soy sauce, rice vinegar, maple syrup, cornstarch, and water or broth in a small bowl. Mix well to ensure no lumps.

Combine and Serve

Add the minced garlic and grated ginger to the vegetables and sauté for 1 minute until fragrant. Pour the sauce over the vegetables and stir continuously until it thickens, about 1-2 minutes. Return the fried tofu to the pan and toss to coat with the sauce and vegetables. Serve immediately, garnished with toasted sesame seeds and sliced spring onions.

	Per 100g	Per Serving 300g / 10.5 oz
Calories	280 kcal	840 kcal
Protein	18g	54g
Fat	15g	45g
Carbohydrate	18g	54g
Fiber	4g	12g
Sugar	6g	18g

Download

App Store

Download

Google Play

vegetables

vegan

pan-fried

everyday

main course

crispy

Asian

all seasons

Hot

Fried Tofu Vegetable Wok

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Tofu

Sauté Vegetables

Make the Sauce

Combine and Serve

Extra Tips

► For extra crispy tofu, toss it with a little cornstarch before frying.

► Don't overcrowd your wok with vegetables; cook them in batches for a better sear.

► Serve with brown rice or quinoa for an even more satisfying and healthy meal.

Nutrition