Quick Tofu Stir-Fry

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Crumbled tofu, frozen vegetables, and black bean sauce create a fast and easy dinner or lunch. Serve with rice or noodles for a complete meal.

Submitted by Buckwheat Queen
Updated on January 14, 2022
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 tablespoon peanut oil

  • 8 ounces extra-firm tofu, drained and cubed

  • 2 spring onions, sliced

  • 1 (16 ounce) bag frozen stir-fry vegetables

  • ½ cup black bean sauce

  • ¼ cup vegetable broth

Directions

  1. Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.

  2. Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.

  3. Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok. Toss to coat. Serve hot.

Nutrition Facts (per serving)

150 Calories
8g Fat
14g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 150
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 528mg 23%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 8g 16%
Vitamin C 21mg 23%
Calcium 263mg 20%
Iron 5mg 26%
Potassium 411mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.