Ginger-soy tofu with spring vegetables

Seasoned tofu cubes over rice and mixed vegetables.
Seasoned tofu cubes over rice and mixed vegetables.
Ginger-soy tofu with spring vegetables
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 servings
Serving Size 1 3/4 cup

Regardless of the weather outside, this meal can put a taste of warmer days on your plate in less than 30 minutes. Serve on top of a whole grain like brown rice or farro, buckwheat noodles, or chopped kale to add fiber and make it an even more satisfying meal.

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Ingredients

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Preparation

  1. In a small bowl, mix soy sauce, ginger, garlic, rice vinegar and honey; set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
  4. In the same skillet, add sesame oil and toss in snap peas, baby carrots and asparagus. Stir-fry for 4-5 minutes until crisp-tender.
  5. Return tofu to the skillet and pour the ginger-soy sauce over everything. Stir well to coat and cook for another 2 minutes.
  6. Garnish with chopped green onions and sesame seeds. Serve immediately.

Nutrition

(per serving)
  • 389 Calories
  • 22g Total Fat
  • 3g Saturated Fat
  • 567mg Sodium
  • 0mg Cholesterol
  • 21g Total Carbs
  • 7.5g Fiber
  • 6g Sugars
  • 29g Protein
  • 315mg Potassium

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