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Tofu Bell Pepper Stir Fry
This Tofu Bell Pepper Stir Fry has a balance of sweet, savory, and spicy flavors. It is an easy healthy meal.
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
Chinese inspired
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
6
Calories:
179
kcal
Author:
Willow Moon
Ingredients
¼
cup
low sodium gluten free tamari
2
tablespoons
maple syrup
2
tablespoons
brown rice vinegar
2
tablespoons
olive oil
1
cup
chopped onion
14
oz.
firm tofu
drained and pressed
5
cups
julienned red, green, and yellow peppers
(3 peppers)
1
cup
julienned carrots
1 ½
teaspoons
finely diced serrano pepper
1
cup
sliced baby bella mushrooms
(crimini)
1
clove
garlic
minced
1
tablespoon
minced ginger
Salt and pepper
US Customary
-
Metric
Instructions
Mix together tamari, brown rice syrup, and brown rice vinegar. Set aside.
Heat olive oil in a pan on medium-high heat or wok on high heat, add onions, and cook until translucent.
Slice drained and pressed tofu into cubes. Add cubed tofu to the pan with onions and cook until slightly browned.
Add minced garlic and ginger and cook about a minute.
Add carrots, and red, yellow and green peppers, and chopped serrano. Cook until almost tender.
Add mushrooms and sauce and cook a few more minutes. Season with salt and pepper.
Serve over rice or brown rice noodles.
Video
Notes
This vegan stir fry recipe will last up to 5 days in an airtight container in the fridge.
Nutrition
Calories:
179
kcal
|
Carbohydrates:
20
g
|
Protein:
9
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
4
g
|
Sodium:
700
mg
|
Potassium:
457
mg
|
Fiber:
4
g
|
Sugar:
12
g
|
Vitamin A:
7457
IU
|
Vitamin C:
163
mg
|
Calcium:
115
mg
|
Iron:
2
mg