Vegetable and Tofu Stir-fry

Ingredients and Weight:

• Firm tofu, 1 block (14 ounces)
• Broccoli florets, 8 ounces
• Snap peas, 8 ounces
• Red bell pepper, 1 medium (8 ounces)
• Carrots, 1 cup (4 ounces)
• Mushrooms, 1 cup (4 ounces)
• Onion, 1 medium (8 ounces)
• Vegetable oil, 2 tablespoons

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Press tofu between paper towels to remove excess moisture. Cut into 1-inch cubes.
2. Cut broccoli into florets, snap peas into 1-inch pieces, bell pepper and carrots into thin strips, and mushrooms into slices. Chop onion.
3. Heat oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown on all sides. Remove from wok and set aside.
4. Add broccoli, snap peas, bell pepper, carrots, and mushrooms to the wok. Stir-fry for 5 minutes, or until tender-crisp.
5. Stir in onion and cook for 2 minutes more.
6. Add tofu back to the wok and stir in your favorite stir-fry sauce. Cook for 5 minutes more, or until sauce has thickened.

Nutritional Information:

• Calories: 300 per serving
• Fat: 10g
• Protein: 20g
• Carbohydrates: 40g
• Fiber: 10g

Dish Characteristics:

• Colorful and flavorful with a variety of vegetables and tofu
• Tender-crisp vegetables with a slightly browned, slightly crispy tofu
• Savory and umami-rich from the stir-fry sauce

User Comments:

• "A delicious and healthy dish that's perfect for a quick and easy meal."
• "The perfect combination of vegetables and tofu, with just the right amount of spice."
• "This stir-fry is a great way to get your daily dose of vegetables and protein."

Special Precautions and Tips:

• If using extra-firm tofu, be sure to press it for longer to remove as much moisture as possible.
• Use a non-stick wok or skillet to prevent sticking.
• Stir-fry sauces can vary in spice level, so adjust the amount of sauce you use based on your preference.
• For added flavor, serve over rice or noodles.