Asian Tofu Stir-Fry
This tried-and-true stir-fry keeps things simple—and fast—with just six ingredients, but plenty of vegetables, lean protein and whole grains. Like many meals with tofu, it’s budget-friendly to boot! Get experimental with your vegetables! Carrots, broccoli, and snow peas are a classic combo, but you any variety of vegetables that you have on hand, like mushrooms, celery, bell pepper, zucchini, eggplant, onions, cabbage, asparagus, and more!
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- Prep time
- 5 min
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- Cook time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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1 1/2 cups
Ingredients
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olive oil (divided)
- 4 tsp
- 4 tsp
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firm tofu (drained and cut into 1-inch cubes)
- 12 oz
- 340 g
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lower sodium soy sauce (divided use)
- 2 tbsp
- 2 tbsp
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fresh or frozen mixed vegetables (such as carrots, broccoli and snow peas)
- 24 oz
- 680 g
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chicken or vegetable broth (fat-free, low-sodium)
- 1 cup
- 1 cup
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cooked brown rice
- 2 cup
- 2 cup
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Sofrito asiático de Tofu
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Instant Pot Asian Spaghetti Squash
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Plant-Based "Steak" Fajitas
10 min8 min2
Directions
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In a large nonstick skillet or wok, heat 2 Tsp. olive oil over medium-high heat. Add tofu and sauté until golden brown on all sides. Add 1 Tbsp. soy sauce and sauté for 1 more minute. Remove from pan.
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Add remaining 2 Tsp. olive oil to skillet and heat. Add vegetables and remaining 1 Tbsp. soy sauce to skillet and sauté for 4 minutes.
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Add chicken broth to pan and bring to a simmer. Cook for 5 minutes.
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Serve over brown rice.