Ingredients:
- 1 block firm tofu, pressed and cubed
- 1 red bell pepper, sliced
- 1 broccoli head, cut into florets
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp sesame seeds
- Cooked rice for serving
Instructions:
- Heat sesame oil in a pan over medium heat and sauté the tofu until golden, about 5-7 minutes.
- Remove tofu and set aside. Add garlic, ginger, and vegetables to the same pan and stir-fry for 5 minutes.
- Stir in soy sauce and rice vinegar.
- Add the tofu back to the pan and cook for another 2 minutes.
- Sprinkle with sesame seeds and serve with rice.
My Recipes Veggie And Tofu Stir-fry (1 serving) contains 18g total carbs, 14.8g net carbs, 12g fat, 13g protein, and 233 calories.
Frying tofu can give it a crispy texture, but comes at a cost – it can be high in calories, up to three times more than baked or air-fried tofu. This is because frying requires added oil as a heat conductor, which cooks the tofu evenly but also makes it absorb more oil, resulting in more fat and calories.
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