Ingredients
Scale
- 1 block of extra-firm tofu, pressed
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or honey (optional)
- 1 teaspoon sesame seeds
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1/2 cup edamame, shelled
- Cooked rice or quinoa, for serving
- Optional toppings: green onions, avocado slices
Instructions
- Press the tofu for at least 30 minutes to remove excess water and cut it into cubes.
- Heat sesame oil in a skillet over medium-high heat, add cubed tofu, and cook until golden brown and crispy (8-10 minutes). Remove and set aside.
- Add bell peppers, broccoli, shredded carrots, and edamame to the skillet, stir-frying until tender-crisp (5-7 minutes).
- Assemble the bowl by dividing the cooked rice or quinoa, topping with stir-fried vegetables and crispy tofu, then drizzling with sesame lime dressing and garnishing with sesame seeds, green onions, and avocado slices.
Notes
- Marinate tofu in dressing for 30 minutes for extra flavor.
- Feel free to add snap peas, zucchini, or mushrooms.
- For spiciness, add red pepper flakes to the dressing.
- Try different grains like brown rice, farro, or noodles.
- Top with a fried egg for extra protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg