Baked Tofu Stir-Fry recipe

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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

Nutrition Info

185 calories
carbohydrate: 17.8 g
cholesterol: : -
fat: 8.5 g
fiber: 3.9 g
protein: 12.4 g
saturatedFat: 1 g
servingSize: -
sodium: 1384.7 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

Extra-firm baked tofu and stir-fried vegetables in a soy-ginger sauce. Serve over rice or noodles.

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