Veggie Tofu Stir-Fry







A recipe from the cuisine, allowed in a / / / diet.

If you want a successful and delicious experience with pan-cooked tofu, marinate it before actually cooking it. Use spikey ginger and curry with sharp lemon juice and soy sauce. Enrich the overall flavor and tofu’s texture by sauteing it with champignons and some other vegetable goodies.

Nutritional Chart

Calories: 229 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 14 g
  • 14 g
  • 18 g

Ingredients Needed for Veggie Tofu Stir-Fry

1 tablespoon olive oil
2 tablespoons of lemon juice
1 teaspoon soy sauce
1 tablespoon curry powder
1 tablespoon ginger, shredded
10 ounces of tofu, cubed
1 tablespoon vegetable oil
2 garlic cloves, crushed
5 ounces of champignon, sliced
1 medium spring onion, chopped
1 medium red bell pepper, chopped
¾ cup sweet corn
2 tablespoons of fresh parsley, chopped

How to Make Veggie Tofu Stir-Fry

  1. Add the olive oil, lemon juice, soy sauce, curry powder, and ginger to a bowl. Mix until even.
  2. Add the tofu cubes. Mix to coat them with the mixture.
  3. Heat the vegetable oil in a skillet over low heat and add the garlic. Cook and stir for 30 seconds.
  4. Add the mushrooms. Cook and stir for 1 minute. Add the spring onion and stir it in.
  5. Add the red bell pepper and sweet corn. Stir them in. Season with salt and pepper.
  6. Add the coated tofu. Cook and stir for up to 2 minutes. Add the parsley, remove from heat and serve.

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