Low Fat Mixed Vegetables with Tofu Stir-Fry

Savor the vibrant flavors of health with this Low Fat Mixed Vegetables with Tofu Stir-Fry, a quick and easy recipe perfect for busy weeknights! Packed with colorful veggies like broccoli, red bell pepper, carrots, and sugar snap peas, this dish delivers a nutrient-rich medley that's as visually appealing as it is delicious. Crispy, golden tofu, lightly coated in cornstarch, adds a satisfying texture, while a simple yet flavorful sauce made with low-sodium soy sauce, fresh ginger, and garlic ties it all together. Finished with a dash of lemon juice and a sprinkle of fresh cilantro, this stir-fry is a low-fat, plant-based delight that pairs beautifully with brown rice or quinoa. Ready in just 30 minutes, it’s a wholesome, guilt-free meal your whole family will love!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 14 ounces extra firm tofu
• 2 tablespoons cornstarch
• 3 tablespoons low sodium soy sauce
• 1 teaspoon sesame oil
• 2 cups broccoli florets
• 1 large red bell pepper, thinly sliced
• 1 large carrot, thinly sliced
• 1 cup sugar snap peas
• 1 tablespoon fresh ginger, minced
• 2 large garlic cloves, minced
• 2 stalks green onions, sliced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup water
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Drain and press the tofu to remove excess moisture, then cut it into 1-inch cubes.

Step 2

In a medium bowl, toss the tofu cubes with cornstarch until evenly coated. This will help them become crispy when cooked.

Step 3

Heat a large non-stick skillet or wok over medium-high heat. Add the sesame oil.

Step 4

Once the oil is hot, add the tofu cubes. Cook for about 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove the tofu from the pan and set aside.

Step 5

In the same pan, add the broccoli, red bell pepper, carrot, and sugar snap peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.

Step 6

Add the ginger and garlic to the vegetables, stirring constantly for about 1 minute until fragrant.

Step 7

Return the tofu to the pan. Add the soy sauce, salt, black pepper, and water. Stir well to combine all ingredients and allow the sauce to evenly coat vegetables and tofu.

Step 8

Cook for another 2-3 minutes until everything is heated through and the flavors meld together.

Step 9

Remove the stir-fry from heat and stir in the green onions and cilantro.

Step 10

Finish with a squeeze of fresh lemon juice for a bright zing.

Step 11

Serve immediately, paired with brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(1242.2g)

Amount per serving	% Daily Value*
Calories	1093.5

Total Fat 49.7g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 3230.3mg	0%
Total Carbohydrate 87.2g	0%
Dietary Fiber 31.6g	0%
Total Sugars 26.6g
Protein 84.6g	0%

Vitamin D 0IU	0%
Calcium 2947.7mg	0%
Iron 17.7mg	0%
Potassium 2052.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 29.8%

Carbs: 30.7%