Lunch

Tofu Stir Fry

Marinated tofu fried with vegetables and served with noodles.

40

min

Meal benefits

Great source of high-quality plant-based protein, which is essential for muscle repair and overall health.

Rich in vitamins A, C, and K which all play a vital role in skin, eye, and immune health.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

486

Protein

22

g

Fats

18

g

Carbs

59

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

firm tofu, pressed and cubed

50

g

dry rice or egg noodles

1

red bell pepper, thinly sliced

1

small carrot, julienned

50

g

broccoli florets, diced in half

30

g

snap peas, trimmed

1

tbsp

soy sauce

1

tbsp

hoison sauce

2

tsp

avocado oil

1

garlic, minced

0.5

tsp

grated ginger

1

tbsp

cornstarch

Instructions

_{Step 1/5}

Prepare Noodles and Sauce

Cook the rice or egg noodles according to package instructions, drain, and set aside.

_{Step 2/5}

Cook Tofu

Heat avocado oil in a large skillet or wok over medium-high heat. Add salt and pepper on both sides of cubed tofu and cook until golden brown on all sides, about 5-6 minutes. Remove the tofu from the skillet and set aside.

‍_{Step 3/5}

Sauté Aromatics and Vegetables

In the same skillet, add a bit more oil if needed, then sauté minced garlic and grated ginger for about 1 minute until fragrant. Add bell pepper, broccoli florets, carrot, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

_{Step 4/5}

Combine Ingredients

Return the tofu to the skillet along with the cooked rice noodles and add in soy sauce and hoisin sauce. Stir well to coat and combine everything evenly.‍

_{Step 5/5}

Season and Serve

Cook for another 2-3 minutes until everything is heated through. Season with salt and pepper to taste if needed. Garnish with sesame seeds and chopped green onions if desired, and serve hot.