Description
This vibrant dish features crispy tofu, fresh broccoli, and sweet snap peas tossed in a savory sesame-ginger sauce for a quick, nutritious meal.
Ingredients
Scale
- 14 oz firm tofu
- 2 cups broccoli florets
- 1 cup snap peas
- 3 tbsp toasted sesame oil
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
Instructions
- Prepare the Tofu: Press the tofu for 15 minutes to remove excess moisture. Cut into cubes.
- Chop the Veggies: While pressing, chop broccoli into bite-sized florets and trim snap peas.
- Make the Sauce: Whisk together sesame oil, soy sauce, honey (or maple syrup), rice vinegar, ginger, and garlic in a bowl.
- Cook the Tofu: Heat a non-stick skillet over medium heat with a little oil. Add tofu cubes and sauté until golden brown on all sides (about 5 minutes).
- Add Vegetables: Stir in chopped broccoli and snap peas. Cook for another 5 minutes until vegetables are tender-crisp.
- Combine: Pour the sauce over the tofu and vegetables. Toss to coat evenly and let simmer for an additional minute.
- Serve: Transfer to plates and drizzle with extra sesame oil if desired. Enjoy alone or over rice or noodles.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 250
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added protein, substitute tofu with tempeh or chicken. Feel free to include other vegetables like bell peppers or carrots for variety. Serve immediately for best taste; leftovers can be stored in an airtight container for up to three days.