Asian-Inspired Vegetarian Stir-Fry
A delicious and heart-healthy vegetarian stir-fry inspired by Asian flavors, designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 tablespoon sesame 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 carrots
- 1 block extra-firm tofu, pressed and cubed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Sesame seeds and green onions for garnish
Instructions
In a large wok or skillet, heat the sesame oil over medium heat.
Add the onion and garlic, and sauté until fragrant.
Add the bell peppers, broccoli, snow peas, and carrots. Cook until vegetables are tender-crisp.
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, whisk together the soy sauce, rice vinegar, honey or maple syrup, and grated ginger.
Pour the sauce over the vegetables and tofu. Stir to combine.
Add the cornstarch mixture and stir until the sauce has thickened.
Garnish with sesame seeds and sliced green onions.
Serve the stir-fry hot over brown rice or quinoa.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 15 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 6 |
| Saturated fat (g) | 1 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |