Spa Shiki Stir Fry

Elevate your weeknight dinner routine with this vibrant Spa Shiki Stir Fry, a wholesome and flavorful dish that’s as nourishing as it is colorful. Packed with crisp-tender vegetables like broccoli, snap peas, bell peppers, and shiitake mushrooms, this plant-based recipe features golden, seared tofu as a protein-rich centerpiece. A fragrant sauce made with low-sodium soy sauce, sesame oil, and a touch of ginger and garlic ties everything together with a savory-sweet balance, while toasted sesame seeds and scallions add the perfect finishing touch. Naturally gluten-free and easily customizable, this 20-minute stir fry is perfect served over fluffy brown rice or quinoa for a healthy, satisfying meal. Whether you're craving a spa-inspired dinner or a light, nutritious stir fry, this dish is a must-try for clean eating enthusiasts.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz firm tofu
• 2 cups broccoli florets
• 1 cup carrots, julienned
• 1 unit red bell pepper, sliced
• 1 unit zucchini, sliced into half moons
• 1 cup snap peas
• 1 cup shiitake mushrooms, sliced
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 3 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 2 tbsp vegetable broth
• 1 tsp cornstarch
• 1 tbsp water
• 1 tsp toasted sesame seeds
• 2 units scallions, thinly sliced
• 2 cups cooked brown rice or quinoa (optional, for serving)

Directions

Step 1

Press the tofu for 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

Step 2

In a small bowl, combine the soy sauce, sesame oil, vegetable broth, cornstarch, and water. Whisk until smooth and set aside.

Step 3

Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 6-8 minutes. Remove from skillet and set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced ginger and garlic, cooking for 30 seconds until fragrant.

Step 5

Add the broccoli, carrots, snap peas, bell pepper, zucchini, and shiitake mushrooms to the skillet. Stir fry for 5-7 minutes until the vegetables are tender-crisp.

Step 6

Return the tofu to the skillet and pour in the prepared sauce. Stir everything together, ensuring the sauce evenly coats the tofu and vegetables. Cook for 2-3 minutes until the sauce thickens.

Step 7

Sprinkle the stir fry with toasted sesame seeds and sliced scallions.

Step 8

Serve immediately over a bed of cooked brown rice or quinoa, if desired.

Nutrition Facts

Serving size	(1961.4g)

Amount per serving	% Daily Value*
Calories	1556.9

Total Fat 68.2g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 8.6g
Cholesterol 0mg	0%
Sodium 1889.0mg	0%
Total Carbohydrate 180.2g	0%
Dietary Fiber 36.3g	0%
Total Sugars 36.8g
Protein 79.6g	0%

Vitamin D 36IU	0%
Calcium 938.3mg	0%
Iron 17.3mg	0%
Potassium 2760.8mg	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: 37.1%

Protein: 19.3%

Carbs: 43.6%