Korean Stir-Fried Vegetables & Tofu

Portions: 4

Ingredients
  • 1 lb. firm tofu, cut into 8 slices
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. canola oil
  • ½ lb. carrots, peeled and cut into julienne strips
  • ½ lb. zucchini, cut into julienne strips
  • 2 tsp. finely chopped jalapeño peppers
  • ½ cup reduced-sodium soy sauce
  • 4 tsp. Chinese sesame seed oil
  • 1 tsp. water
  • ¼ cup thinly sliced green onions
  • 1 tsp. sesame seeds, toasted
Instructions
1
Coat tofu slices lightly in flour.
2
Heat oil in large skillet on medium-high heat. Add tofu slices; cook 1 minute on each side. Remove from pan. Keep warm while cooking vegetables.
3
Stir-fry carrots, zucchini and jalapeño pepper in same skillet 5 minutes or just until tender-crisp. Add soy sauce, sesame oil and water; stir-fry 1 minute longer or until sauce thickens slightly.
4
Place on a plate.
5
Place 2 tofu slices on each serving plate. Spoon about ½ cup vegetables with sauce over tofu slices. Garnish each serving with 1 tbsp. green onion and ¼ tsp. sesame seeds.

NOTE: Use red jalapeño peppers, if available. Use gloves to handle peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after handling peppers.

Nutrition Facts:
Calories
180
Carbs
10g
protein
10g
fat
12g
sat. fat
1.5g
sodium
150mg
fiber
4g
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