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.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary

prep:
5 mins
cook:
8 mins
total:
13 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • Make-it-faster

  • 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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

196 calories; calories from fat 0%; fat 13.7g; saturated fat 2.3g; mono fat 5g; poly fat 5g; protein 15g; carbohydrates 7.9g; fiber 3.2g; cholesterol 0mg; iron 3mg; sodium 302mg; calcium 154mg.
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