Description
Savor the delightful combination of crispy tofu, vibrant broccoli, and sweet snap peas in this quick and nutritious dish, perfect for any weeknight dinner.
Ingredients
Scale
- 14 oz firm tofu
- 2 tbsp sesame oil
- 2 cups fresh broccoli florets
- 1 cup snap peas
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey or maple syrup
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Instructions
- Prepare the Tofu: Drain the tofu and wrap it in paper towels. Place a heavy object on top for about 15 minutes to remove excess moisture. Cut the tofu into cubes.
- Chop the Vegetables: While pressing the tofu, chop the broccoli into bite-sized pieces and trim the ends off the snap peas.
- Make the Sauce: In a small bowl, whisk together soy sauce, honey (or maple syrup), minced garlic, and grated ginger. Set aside.
- Cook the Tofu: Heat sesame oil in a large skillet over medium heat. Add cubed tofu in a single layer and cook for about 8-10 minutes until golden brown on all sides.
- Stir-Fry the Vegetables: Remove tofu from the skillet and add broccoli and snap peas. Stir-fry for about five minutes until they are vibrant and tender-crisp.
- Combine Everything: Return tofu to the pan along with prepared sauce. Stir to combine and cook for an additional two minutes until heated through.
- Serve: Transfer to plates and drizzle with any remaining sauce for an extra flavor boost. Enjoy over rice or noodles if desired!
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 330
- Sugar: 11g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
Keywords: - Feel free to substitute snap peas with green beans or bell peppers for added crunch. - A sprinkle of sesame seeds or a dash of sriracha can enhance this dish further.