Winter Vegetable Stir-Fry with Crispy Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried tofu and winter vegetables coated in a savory ginger-garlic sauce. Hearty and satisfying with complex flavors, it's a vegetarian stir-fry perfect for cold months.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 tablespoons water
- 2 teaspoons sriracha sauce (optional, or to taste)
- 1 teaspoon cornstarch
- 3 garlic cloves (minced)
- 1 teaspoon freshly grated ginger
- 1 14 ounce package extra firm tofu, drained and pressed at least 30 minutes
- 1/4 cup cornstarch
- 1/4 to 1/3 cup canola oil (or another high smoke point oil, divided)
- 8 ounces white button mushrooms (cleaned and stemmed)
- 2 scallions (chopped, white and green parts separated)
- 2 medium carrots (sliced)
- 1 medium broccoli crown (broken into florets)
- Cooked rice
- Toasted sesame seeds
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 911mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 501mg
- Calcium
- 347mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 911MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.