Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup quinoa, cooked
- Sesame seeds and sliced green onions for garnish
Instructions
- Pat tofu dry and cube into 1-inch pieces. Toss with 1 tbsp soy sauce.
- In a large skillet, heat olive oil over medium-high heat. Add tofu and cook until golden on all sides, ~5–6 minutes. Remove and set aside.
- In same skillet, add sesame oil, garlic, and ginger; sauté 30 seconds until fragrant.
- Add bell pepper, broccoli, and carrot; stir-fry 4–5 minutes until tender-crisp.
- Return tofu to skillet, add remaining soy sauce, and toss to combine.
- Serve over quinoa, garnished with sesame seeds and green onions.
Notes
- For extra flavor, add a splash of rice vinegar or sriracha before serving.
- Meal prep tip: double the batch and store in airtight containers for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 cup + ½ cup quinoa
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg
