Low Sodium Savory Stir Fry Tofu

Elevate your weeknight dinners with this vibrant and flavorful Low Sodium Savory Stir Fry Tofu! Perfectly crispy tofu cubes meet an irresistible mix of tender-crisp vegetables—like broccoli, carrots, and red bell peppers—glazed in a light and tangy sauce made with low sodium soy sauce, rice vinegar, honey, and a hint of sesame oil. This heart-healthy recipe is designed to keep sodium levels in check without compromising on bold, umami-packed flavors. Ready in just 35 minutes, it’s a quick, vegetarian-friendly option that’s perfect for meal prep or a wholesome family dinner. Garnished with nutty sesame seeds and fresh green onions, this dish is as visually appealing as it is delicious. Serve it over brown rice or quinoa for a complete, nutrient-rich meal!

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 ounces extra-firm tofu
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon fresh ginger
• 3 cloves garlic
• 1 medium red bell pepper
• 2 cups broccoli florets
• 2 medium carrots
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• 2 stalks green onions

Directions

Step 1

Press the tofu to remove excess moisture. Cut into 1-inch cubes.

Step 2

In a large mixing bowl, gently toss tofu cubes with cornstarch until evenly coated.

Step 3

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.

Step 4

Add the tofu to the skillet, cooking for 8-10 minutes, turning occasionally, until golden and crisp on all sides. Remove the tofu and set aside.

Step 5

Meanwhile, finely mince the ginger and garlic. Slice the red bell pepper into thin strips and cut the broccoli into bite-sized florets. Diagonally slice the carrots into thin pieces.

Step 6

Add the remaining tablespoon of vegetable oil to the skillet, followed by ginger and garlic. Stir-fry for about 30 seconds until fragrant.

Step 7

Add the red bell pepper, broccoli, and carrots to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Step 8

In a small bowl, whisk together low sodium soy sauce, rice vinegar, honey, and sesame oil.

Step 9

Return the tofu to the skillet and pour the sauce over the tofu and vegetables. Gently toss to coat everything in the sauce evenly. Cook for an additional 2 minutes to warm through.

Step 10

Garnish with sesame seeds and chopped green onions before serving. Serve hot.

Nutrition Facts

Serving size	(1025.1g)

Amount per serving	% Daily Value*
Calories	1284.9

Total Fat 77.9g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 24.9g
Cholesterol 0mg	0%
Sodium 1948.7mg	0%
Total Carbohydrate 85.1g	0%
Dietary Fiber 22.3g	0%
Total Sugars 33.4g
Protein 78.2g	0%

Vitamin D 0IU	0%
Calcium 2906.4mg	0%
Iron 15.1mg	0%
Potassium 1969.1mg	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: 51.8%

Protein: 23.1%

Carbs: 25.1%