Sesame Vegetable Tofu Stir-Fry

When tofu is pressed to extract excess liquid, it absorbs even more of the soy sauce mixture.

Yield: 4 servings (serving size: about 2 cups vegetable mixture and 1/2 cup rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 0.0%
  • Fat: 10.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13g
  • Carbohydrate: 34.1g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 4.6mg
  • Sodium: 551mg
  • Calcium: 110mg


  • 1 (10 1/2-ounce) package extrafirm tofu
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons dark sesame oil
  • 2 garlic cloves, minced
  • 2 teaspoons vegetable oil
  • 2 cups broccoli florets
  • 1 cup thinly sliced red bell pepper
  • 2 cups thinly sliced napa (Chinese) cabbage
  • 1 cup fresh bean sprouts
  • 2 teaspoons sesame seeds, toasted
  • 2 cups hot cooked brown rice


  1. 1. Place tofu between 2 flat plates or cutting boards. Weight the top with a heavy can (sides of tofu should be bulging slightly, but not cracking). Let stand 40 minutes; discard liquid. Cut tofu into 1/2-inch cubes.
  2. 2. Combine soy sauce and next 4 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.
  3. 3. Drizzle vegetable oil around top of a wok, coating sides. Heat at medium-high (375°) until hot. Add tofu; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 2 minutes. Add cabbage and bean sprouts; stir-fry 2 minutes or until vegetables are crisp-tender. Add reserved marinade; toss gently, and cook 30 seconds or until thoroughly heated. Stir in sesame seeds.
  4. 4. Spoon 1/2 cup rice onto 4 serving plates. Top evenly with vegetable mixture.
  5. carbo rating: 30
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