Veggie tofu stir-fry

3-4 servings; 10 min preparation; 25 min cooking time.

In most cases stir-fry sounds so unhealthy and heavy that I personally avoid. So I was thinking of a way to make a stir-fry dish healthy and full of flavor at the same time. 


By steaming the vegetables beforehand you will save a lot of calories. You will also save some time. Just don’t forget to take the veggies from the steam on time before they get too soft.

Ingredients

  • 400 g firm tofu, cubed
  • 200 g baby carrots
  • 150 g haricots beans or sugar snap p
  • 150 g baby corn on the cob

for the marinade:

  • 1 tbsp low-sodium soy sauce
  • 1 tbsp agave syrup
  • 1 tsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp ground mace
  • 1/2 tsp tabasco (optional)
  • 1 tbsp mild olive oil
  • 1 tbsp white sesame seeds

Preparation

Steam the carrots and haricots for 5 min until they got a little softer. You can also blanche them.

Heat olive oil in the pan. Add the tofu in the pan and stir until it starts to get golden. Add the marinade.

Cut the carrots and baby corn diagonal in small stripes. Cut the haricots in half. Add the vegetables to the tofu. Sprinkle the sesame seeds top.

Stir for 5 min. Adjust the seasonings if needed. Enjoy!

One Comment Add yours

  1. Megala says:

    It is nice to steam veggies before stir-frying !

    Liked by 1 person

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