Asian-Inspired Tofu Stir-Fry with Spinach, Kale, and Carrots
A delicious and heart-healthy tofu stir-fry packed with plant-based proteins and fiber to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 block of firm tofu, pressed and cut into cubes
- 2 cups of spinach, washed and chopped
- 2 cups of kale, stems removed and chopped
- 1 cup of carrots, julienned
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of low-sodium soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 teaspoon of sriracha sauce (optional)
- 1 tablespoon of sesame seeds, for garnish
- Salt and pepper to taste
- Cooking oil
Instructions
In a large wok or skillet, heat some cooking oil over medium heat.
Add the tofu cubes and cook until golden brown on all sides. Remove from the wok and set aside.
In the same wok, add a bit more oil if needed and sauté the garlic and ginger until fragrant.
Add the carrots and cook for a few minutes until slightly softened.
Stir in the spinach and kale, and cook until wilted.
Add back the tofu cubes to the wok.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sriracha sauce. Pour over the tofu and vegetable mixture.
Stir well to combine and cook for another 2-3 minutes until heated through.
Season with salt and pepper to taste.
Serve the tofu stir-fry hot, garnished with sesame seeds.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 12 |
| Carbs (g) | 20 |
| Fiber (g) | 7 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |