Sautéed Vegetables and Spicy Tofu

Sautéed Vegetables and Spicy Tofu Recipe
Oxmoor House
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.


4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 8 Minutes

Nutritional 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


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)


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.


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.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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