Name: Asian Stir-Fry
Prep time: 15 s
Cook time: 25 min
Total time: P0Y0M0DT0H15 M0S
Yield: 4
Cuisine: Cholesterol,Diabetes,Weight loss,Vegetarian
Ingredients: Tofu and soy; ½ cabbage; thinly sliced 30 ml (2 tbsp) rice vinegar 30 ml (2 tbsp) sesame oil 30 ml (2 tbsp) water Salt; to taste 100 g (~3 oz) of brown rice vermicelli 2 red bell peppers; sliced 2 green onions; finely sliced; greens and whites separated 3-4 garlic cloves; minced 800 g (2 blocks) of firm or extra-firm firm; cut into 1.5-2 inch cubes 45 ml (3 tbsp) Hoisin sauce 30 ml (2 tbsp) reduced sodium soy sauce 5 ml (1 tsp) fresh ginger 1 ml (¼ tsp) cayenne powder 30 ml (2 tbsp) sesame seeds Sauce : 15 ml (1 tbsp) rice vinegar 15 ml (1 tbsp) soy sauce 5 ml (1 tsp) chopped garlic 5 ml (1 tsp) honey 3 ml (½ tsp) ground ginger 30 ml (2 tbsp) water

Print/PDF

Saute tofu asiatique - Tofu asian stir fry

This Asian stir-fry is one of those quick dishes that effortlessly wows! The crunch of cabbage and peppers, the richness of sesame-coated tofu, and the umami of hoisin-soy sauce create a simple yet irresistible flavor combination. With a light and refreshing vinaigrette, this dish is perfect for those nights when you want to eat well without spending hours in the kitchen. It’s colorful, filling, and seriously satisfying—a must-try to bring a little travel to your plate!

Preparation 15 min

Cooking 25 min

Servings 4

Nutrition Facts (per serving)

Calories 420

Fat 18

Carbohydrates 40

Fibre 10

Protein 25

Sodium 830

Ingredients

½ cabbage, thinly sliced
30 ml (2 tbsp) rice vinegar
30 ml (2 tbsp) sesame oil
30 ml (2 tbsp) water
Salt, to taste
100 g (~3 oz) of brown rice vermicelli
2 red bell peppers, sliced
2 green onions, finely sliced, greens and whites separated
3-4 garlic cloves, minced
800 g (2 blocks) of firm or extra-firm firm, cut into 1.5-2 inch cubes
45 ml (3 tbsp) Hoisin sauce
30 ml (2 tbsp) reduced sodium soy sauce
5 ml (1 tsp) fresh ginger
1 ml (¼ tsp) cayenne powder
30 ml (2 tbsp) sesame seeds

Sauce :

15 ml (1 tbsp) rice vinegar
15 ml (1 tbsp) soy sauce
5 ml (1 tsp) chopped garlic
5 ml (1 tsp) honey
3 ml (½ tsp) ground ginger
30 ml (2 tbsp) water

Preparation

In a large pan, cook the cabbage with rice vinegar, 15 ml (1 tbsp) sesame oil, water, and salt for about 7 minutes over medium heat, stirring occasionally. Set aside.
In the same over medium heat, sauté 1 tbsp sesame oil, and bell peppers for approximately 3-4 minutes. Remove bell peppers and set aside.
Add the garlic and green onion whites to the pan, keep cooking for 1 minute. Add tofu and sauté for another 1-2 minutes.
Add hoisin sauce, soy sauce, ginger, and cayenne to the pan. Cook tofu for 5 minutes, flip, and cook for an additional 5 minutes. Set aside.
In the meantime, in a medium pot, bring water to a boil. Cook vermicelli for 1 minute, then drain.
Make the vinaigrette, and set aside
Toss together the cabbage, bell peppers, vermicelli, and sauce. Top with tofu, green onion greens, and sesame seeds.