Low Sodium Savory Stir-Fried Tofu with Vegetables
Give your taste buds a healthy yet flavorful treat with this Low Sodium Savory Stir-Fried Tofu with Vegetables! Packed with vibrant, nutrient-rich vegetables like broccoli, red bell pepper, carrots, and sugar snap peas, this dish combines crunchy textures with a delectable light sauce made from low sodium soy sauce, rice vinegar, and toasted sesame oil. The golden, crispy tofu—coated in cornstarch for that perfect crunch—soaks up the savory goodness, creating a satisfying plant-based meal that's as nutritious as it is delicious. Quick to prepare in just 35 minutes, this easy stir-fry is perfect for weeknight dinners or meal prep. Garnished with scallions and sesame seeds for a subtle pop of flavor, this dish is a heart-healthy, low sodium alternative that doesn't skimp on taste. Enjoy it as a stand-alone entree or serve it over steamed rice or noodles for a complete, wholesome meal!
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Ingredients
- 14 oz extra-firm tofu
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 1 cup sugar snap peas
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 stalks scallions, sliced
- 1 tbsp sesame seeds
Directions
Step 1
Begin by draining the tofu. Wrap it in a clean kitchen towel, place a heavy object on top, and let it sit for 15 minutes to remove excess moisture.
Step 2
Cut the pressed tofu into 1-inch cubes and toss them in cornstarch until evenly coated. This will help the tofu turn crispy when cooked.
Step 3
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
Step 4
In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, and sauté until fragrant, about 30 seconds.
Step 5
Add the red bell pepper, broccoli, carrot, and sugar snap peas to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Step 6
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, and toasted sesame oil. Pour this sauce over the vegetables in the skillet.
Step 7
Return the crispy tofu cubes to the skillet. Gently stir to combine, allowing the tofu to absorb some of the sauce.
Step 8
Cook for an additional 2-3 minutes, ensuring everything is heated through.
Step 9
Remove from heat and garnish with sliced scallions and sesame seeds before serving. Enjoy your low sodium savory stir-fried tofu with vegetables!
Nutrition Facts
| Serving size | (1105.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1241.9 |
| Total Fat 68.6g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 18.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2006.6mg | 0% |
| Total Carbohydrate 84.7g | 0% |
| Dietary Fiber 29.9g | 0% |
| Total Sugars 22.0g | |
| Protein 84.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2920.1mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 1781.6mg | 0% |
Source of Calories