Sautéed Vegetables and Spicy Tofu

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 0.0%
  • Fat: 13.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 5g
  • Protein: 15g
  • Carbohydrate: 7.9g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 302mg
  • Calcium: 154mg

Ingredients

  • 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)

Preparation

  1. 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. 2. Combine 1 tablespoon oil and next 4 ingredients in a medium bowl. Set aside.
  3. 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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