Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Simple Stir Fry
Fast and healthy - the name of the game on weeknights!
Course
Main Course
Cuisine
Asian-Inspired, Chinese
Total Time
25
minutes
minutes
Servings
4
Calories
383
kcal
Author
Laura Yautz
Ingredients
Sesame Soy Baked Tofu (can be made up to a few days ahead)
1
tablespoon
Toasted Sesame Oil
1
tablespoon
Low Sodium Soy Sauce
2
teaspoon
Rice Vinegar
2
teaspoon
Crushed Red Pepper,
or to taste
1
block
(14 oz) Extra Firm Tofu, drained, pressed, and sliced
Stir Fry
1
tablespoon
Toasted Sesame Oil
1
teaspoon
Grated Ginger
4
Garlic Cloves, minced
10-12
cups
Frozen Stir Fry Vegetable Mix
¼
cup
Low Sodium Soy Sauce
Instructions
Sesame-Soy Baked Tofu (disregard if using another protein option)
Preheat oven to 350 degrees.
Make the Baked Tofu by adding the first 4 ingredients in a small bowl. Whisk to combine.
Arrange tofu slices in a 9x12 baking dish, and pour sauce over the slices. Flip slices once to coat.
Bake for 25 minutes, until edges of tofu begin to brown.
Remove from oven, and allow to cool enough to handle. Cut into cubes of desired size.
While tofu is baking, make the stir fry
Heat sesame oil in a large pan over medium-high heat.
Add the grated ginger and garlic, and cook for a minute, stirring.
Add the vegetables and stir the pan. Put the lid on and allow to cook for a few minutes, until the vegetables begin to thaw.
Add soy sauce, stir, and replace lid. Reduce heat to medium, and cook 10-15 minutes, until the vegetables are hot throughout.
Add tofu, or other desired protein, and stir to combine.
Serve hot with brown rice or another whole grain you like.
Nutrition
Calories:
383
kcal
|
Carbohydrates:
44
g
|
Protein:
21.6
g
|
Fat:
13.7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6.7
g
|
Monounsaturated Fat:
4.2
g
|
Sodium:
841.5
mg
|
Potassium:
712.1
mg
|
Fiber:
13.3
g
|
Sugar:
0.6
g
|
Vitamin A:
751.9
IU
|
Vitamin C:
31.6
mg
|
Calcium:
160.8
mg
|
Iron:
4.7
mg