Description
A flavorful and nutrient-packed slow carb dinner recipe featuring stir-fried tofu and colorful vegetables, perfect for a healthy and satisfying meal.
Ingredients
Scale
- 1 block firm tofu (pressed and cubed)
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp olive oil
- 1/2 tsp ground ginger (optional)
- 1/4 tsp chili flakes (optional)
Instructions
- Prepare the tofu: Press the tofu to remove excess water, then cut it into cubes.
- Cook the tofu: Heat olive oil in a large skillet or wok over medium heat. Add tofu cubes and stir-fry until golden brown on all sides. Remove from the skillet and set aside.
- Cook the vegetables: In the same skillet, add a little more olive oil if needed, then toss in the broccoli, bell peppers, and garlic. Stir-fry for about 5 minutes or until the vegetables are tender but still crisp.
- Combine tofu and vegetables: Add the cooked tofu back into the skillet. Drizzle with soy sauce and sprinkle with ground ginger and chili flakes if desired. Stir everything together for another 2-3 minutes to combine the flavors.
- Serve: Transfer to plates and enjoy immediately.
Notes
- You can substitute tofu with chicken or shrimp if you prefer animal protein.
- Add a squeeze of lemon or lime before serving for a zesty kick.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Slow Carb, Healthy
Nutrition
- Calories: 250
- Fat: 12g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 14g