Stir-Fried Tofu with Vegetables
Golden tofu cubes and crisp-tender broccoli and zucchini tossed in a savory garlic-soy glaze, finished with a sprinkle of sesame seeds and fresh chili for a quick, satisfying weeknight stir-fry.
- Total time
- 25 min
- Servings
- 3
- Calories
- 280
- Protein
- 18g
Ingredients
- 14 oz firm tofu
- 2 cups broccoli
- 1 medium zucchini
- 3 tbsp soy sauce
- 3 cloves garlic
- 1 tbsp sesame seeds
- 1 medium red chili pepper
- 2 tbsp vegetable oil
Instructions
- 1
Press the 14 oz firm tofu for 10 minutes, then cut into 1-inch cubes. Pat dry with paper towels.
- 2
Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu cubes in a single layer; cook until golden on all sides, about 8 minutes. Remove to a plate.
- 3
Add remaining 1 tbsp oil to the skillet. Add 3 minced garlic cloves and 1 sliced red chili; stir for 30 seconds until fragrant.
- 4
Add 2 cups broccoli florets and 1 sliced zucchini. Stir-fry over high heat until crisp-tender, about 5 minutes.
- 5
Return tofu to the skillet. Add 3 tbsp soy sauce and toss everything to coat; cook 1 minute until sauce thickens slightly.
- 6
Sprinkle with 1 tbsp sesame seeds and serve hot.
Tools you’ll need
- large skillet
- paper towels
- knife
- cutting board
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