Ingredients
Scale
- 1 block of firm or extra-firm tofu, pressed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup (optional)
- 1/2 teaspoon ginger, grated
- Cooked quinoa or brown rice for serving
- Sesame seeds and chopped green onions for garnish
Instructions
- Press the tofu to remove excess water and cut into small cubes. Chop all vegetables and prepare garlic and ginger.
- In a skillet, heat sesame oil and sauté the tofu until golden brown. Remove tofu and set aside.
- Add bell peppers, broccoli, carrots, and onion to the skillet, sautéing until tender-crisp.
- Whisk together the sauce ingredients: soy sauce, rice vinegar, garlic, ginger, and maple syrup. Pour over the vegetables and add back the tofu, stirring to coat.
- Divide cooked quinoa or brown rice among bowls. Top with the sautéed mixture, garnish with sesame seeds and green onions, and serve immediately.
Notes
- For extra flavor, marinate the tofu in the sauce for at least 30 minutes before cooking.
- Feel free to substitute or add vegetables like zucchini, snap peas, or edamame.
- Add a pinch of red pepper flakes for spiciness or increase maple syrup for sweetness.
- Experiment with grains like farro or couscous, and feel free to add a dollop of hummus or tahini dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Vegan
- Diet: Plant-based
Nutrition
- Serving Size: 1 bowl
- Calories: 375 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 0mg