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Sautéed Vegetables and Spicy Tofu

Oxmoor House
Prep time 5 mins
Cook time 8 mins
Yield 4 servings (serving size: 1 cup)
Thanks to a seasoned packaged of tofu, this easy stir-fry comes together in a snap. This dish is delicious served alone, but for heartier fare serve it on top of rice noodles.


  • 1 (16-ounce) package spicy tofu, drained
  • 2 tablespoons olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 large garlic cloves, pressed
  • 1 large zucchini, halved lengthwise and cut crosswise into thin slices
  • 1 cup thinly sliced red bell pepper
  • Lemon wedges (optional)

Nutrition Information

  • calories 196
  • caloriesfromfat 0.0 %
  • fat 13.7 g
  • satfat 2.3 g
  • monofat 5 g
  • polyfat 5 g
  • protein 15 g
  • carbohydrate 7.9 g
  • fiber 3.2 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 302 mg
  • calcium 154 mg

How to Make It

  1. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1/2-inch cubes.

  2. Combine 1 tablespoon oil and next 4 ingredients in a medium bowl. Set aside.

  3. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, zucchini, and bell pepper; stir-fry 8 to 10 minutes or until tofu is browned and vegetables are crisp-tender. Add oil mixture; cook 1 minute, stirring gently. Serve with lemon wedges, if desired.

  4. Make-it-faster

  5. Reduce meal prep time by using jarred, prepeeled garlic cloves instead of peeling them yourself. Look for them in the refrigerated produce section at your supermarket.

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