Korean Inspired Tofu Bowls with Vegetables

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

10 oz extra firm tofu, pressed for at least 10 minutes

2 teaspoons olive oil, divided

1 cup shredded carrot

1 small red bell pepper, thinly sliced

1 cup chopped mushrooms, I used baby Bella

1/2 small yellow onion, diced

1 cup diced green onion

3 tablespoons tamari, or soy sauce

1 tablespoon pure maple syrup

2 cloves garlic, minced

1 teaspoon freshly grated ginger

Sriracha, or other chili sauce, to taste

Salt and pepper

Cooked rice or quinoa for serving

Optional garnishes: sesame seeds, green onion, cilantro, extra chili sauce

步驟

Crumble the tofu with your fingers into small bite size pieces. Heat a large pan over medium heat and add 1 teaspoon olive oil, tofu and a pinch of salt. Cook tofu until browned, 5-7 minutes.

Remove tofu from the pan and add the remaining teaspoon of olive oil and all the veggies. Cook veggies until softened and starting to caramelize.

Add the tofu back in, along with the garlic, ginger, soy sauce, maple syrup and desired amount of chili sauce. Cook until a sauce has formed that coats all the of the tofu and vegetables.

Serve with a side of rice, or other favorite grain, and top with desired toppings.

營養

• 每份大小: 1/4
• 卡路里: 173
• 總脂肪: 7.7 g
• 飽和脂肪: 1.1 g
• 反式脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 786.1 mg
• 總碳水化合物: 14.2 g
• 膳食纖維: 3.3 g
• 總糖: 7.4 g
• 蛋白質: 12.8 g