Fiber-Rich Vegetarian Stir Fry
A delicious and heart-healthy vegetarian stir fry loaded with soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 1 cup sliced mushrooms
- 1 block of firm tofu, cubed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Cooked brown rice or quinoa for serving
Instructions
In a large wok or skillet, heat the olive oil over medium heat.
Add the onion and garlic, and sauté until fragrant.
Add the bell peppers, broccoli, snow peas, and mushrooms. Cook until the vegetables are slightly tender.
Push the vegetables to the side of the wok and add the tofu cubes. Cook until lightly browned on all sides.
In a small bowl, mix together the soy sauce, rice vinegar, maple syrup, ginger, red pepper flakes, salt, and pepper.
Pour the sauce over the vegetables and tofu. Stir well to coat everything evenly.
Cook for another 2-3 minutes until the sauce thickens slightly.
Serve the stir fry over cooked brown rice or quinoa. Enjoy!
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 12 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 6 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |