Sydney Broccoli, Red Pepper & Tofu Stir Fry With Ba

Name: Sydney Broccoli, Red Pepper & Tofu Stir Fry With Balsamic Vi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces extra firm tofu, water-packed, drained; 3 tablespoons balsamic vinegar; 2 tablespoons reduced sodium soy sauce; 1 tablespoon honey or 1 tablespoon agave syrup; 2 garlic cloves, minced; 1 tablespoon grated ginger; 1 tablespoon vegetable oil, for broccoli; 1/2 lb broccoli floret; 1 tablespoon vegetable oil, for red pepper; 1 red pepper, thinly sliced (I use red bell pepper); 1 tablespoon vegetable oil, for tofu; 4 scallions, sliced, for garnish

Servings: persons

14 ounces extra firm tofu, water-packed, drained
3 tablespoons balsamic vinegar
2 tablespoons reduced sodium soy sauce
1 tablespoon honey or 1 tablespoon agave syrup
2 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoon vegetable oil, for broccoli
1/2 lb broccoli floret
1 tablespoon vegetable oil, for red pepper
1 red pepper, thinly sliced (I use red bell pepper)
1 tablespoon vegetable oil, for tofu
4 scallions, sliced, for garnish

1
Cut the tofu across the width into 6 slabs. Cut each slab in half to make 12 squares. Blot the tofu to remove some of the moisture and set aside.
2
Whisk together the balsamic vinegar, soy sauce, honey, garlic, and ginger in a small bowl and set aside.
3
Saute the broccoli in 1 tablespoon of oil over medium-high heat until bright green and starting to brown in places, about 5 minutes. Remove broccoli from the pan.
4
Saute the red pepper in 1 tablespoon of oil over medium-high heat until it starts to brown, about 3 minutes. Remove the red pepper from the pan.
5
Saute the tofu in the remaining 1 tablespoon of vegetable oil over medium-high heat until browned, 2 minutes per side.
6
Add the vinegar mixture to the tofu and simmer until slightly thickened, about 1 minute.
7
Return the broccoli and peppers to the pan and gently toss to coat with the sauce.
8
Garnish with the scallions and serve with brown rice or another whole grain.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 14 ounces extra firm tofu, water-packed, drained, 3 tablespoons balsamic vinegar, 2 tablespoons reduced sodium soy sauce, 1 tablespoon honey or 1 tablespoon agave syrup, and more.

Yes, Sydney Broccoli, Red Pepper & Tofu Stir Fry With Balsamic Vi falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sydney Broccoli, Red Pepper & Tofu Stir Fry With Balsamic Vi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions