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🍽️ Tofu Stir-Fry with Pak Choi, Broccoli, and Carrots

317 kcal · 30 min · 4 servings

Tofu Stir-Fry with Pak Choi, Broccoli, and Carrots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the tofu into cubes of about 2 cm.
  2. 2. Mix 5 tablespoons of soy sauce, Sriracha sauce, and granulated garlic in a bowl.
  3. 3. Add the tofu cubes to the sauce and toss to coat them well.
  4. 4. Let the marinated tofu cubes chill in the refrigerator for about 30 minutes.
  5. 5. Wash the Pak Choi and cut it into thin strips.
  6. 6. Wash the broccoli, remove the tough stem, and divide it into small florets.
  7. 7. Peel the carrot and cut it into thin batons.
  8. 8. Peel the garlic and chop it finely.
  9. 9. Peel the ginger and dice it finely.
  10. 10. Halve the lemon and squeeze out the juice.
  11. 11. Heat 2 tablespoons of sesame oil in a pan over high heat.
  12. 12. Add the chopped garlic and ginger to the hot pan and sauté for about 1 minute.
  13. 13. Add the marinated tofu, Pak Choi, broccoli, and carrots to the pan.
  14. 14. Fry the vegetables and tofu for about 3 minutes.
  15. 15. Deglaze the dish with the tofu marinade, 5 tablespoons of soy sauce, light balsamic vinegar, lemon juice, and orange juice.
  16. 16. Add the sugar and mix everything well.
  17. 17. Reduce the heat to a low setting.
  18. 18. Mix cornstarch with water in a small bowl.
  19. 19. Pour the cornstarch-water mixture into the pan while stirring constantly.
  20. 20. Let the dish simmer for about 2 minutes until it thickens.
  21. 21. Wash the cilantro and shake it dry.
  22. 22. Pluck the cilantro leaves from the stems and chop them roughly.
  23. 23. Serve the tofu stir-fry on plates.
  24. 24. Garnish the dish with the chopped cilantro.
  25. 25. Serve the dish hot and enjoy your meal!

Nutrition per serving