Tofu Stir-Fry with Broccoli and Mushrooms

Tofu Stir-Fry with Broccoli and Mushrooms

 

Tofu Stir-Fry with Broccoli and Mushrooms
 
By: 
Nutrition Information
  • Serves: 4
  • Serving size: 2.5 cups
  • Calories: 255
  • Fat: 14 grams
  • Saturated fat: 2 grams
  • Trans fat: 0 grams
  • Carbohydrates: 17 grams
  • Sugar: 6 grams
  • Sodium: 183 milligrams
  • Fiber: 7 grans
  • Protein: 17 grams
  • Cholesterol: 0 milligrams
Cuisine: Main Dishes (Vegetarian)
Prep time: 
Cook time: 
Total time: 
Photo Credit: Gail Watson Photography
Ingredients
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons reduced sodium soy sauce
  • 1 teaspoons freshly grated ginger
  • 16 ounce package extra-firm tofu, drained and cubed into ½-inch pieces
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 2 cups sliced brown mushrooms
  • 1 cup petite baby carrots
  • 1 red bell pepper, sliced into ½-inch pieces
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons sesame seeds, toasted
  • 2 medium scallions, chopped (whites and greens)
Instructions
  1. In a medium bowl, whisk together lemon juice, soy sauce and ginger. Add cubed tofu and toss to coat. Cover and place in the refrigerator for at least 30 minutes to marinate.
  2. Heat canola oil in a large wok over medium-high heat. Add garlic and cook until fragrant, 30 seconds. Add broccoli, carrots, and bell pepper and stir-fry until vegetables are cooked through but still crisp, about 4 minutes. Add mushrooms and tofu with the marinade and continue to cook until all vegetables are heated through, an additional 3-5 minutes.
  3. Serve over rice, preferably brown.

 

 

 

1 Comment
  • Dina Marie Anthony
    Posted at 19:08h, 20 June Reply

    Hi.
    I just made your recipe and it is delicious. Just a quick note that you didn’t mention anything about the sesame seeds, the sesame oil and scallions in the instructions.
    My family is enjoying this recipe.
    Thank you!

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