| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 16g | 2g | 18g |
| sugars | fibre | protein | salt |
| 6g | 4g | 12g | 1.2g |
When I first tried the recipe for Stir-Fried Tofu and Vegetables with Vietnamese Coriander, I was immediately transported to the bustling markets and fragrant kitchens of Southeast Asia. A dish like this isn’t just food; it’s an experience that brings together vibrant colors, enticing aromas, and diverse textures. What I love most about this recipe is the harmonious blend of fresh, crispy vegetables with the rich, earthy flavor of tofu, all elevated by the unique addition of Vietnamese coriander. This herb, also known as rau răm, imparts a distinct, peppery undertone that beautifully complements the other ingredients.
Healthy and Nutritious
As a mother of two growing girls, Erin and Samantha, I’m always on the lookout for meals that are not just delicious but also packed with nutrition. This recipe ticks all the boxes. Tofu, a highly versatile source of plant-based protein, is perfect for vegetarian or vegan diets. It helps in promoting muscle growth and repair, and it’s also rich in essential amino acids. The array of vegetables in this stir-fry, from bell peppers and broccoli to sugar snap peas and carrots, ensures a good intake of vitamins, minerals, and fiber. These ingredients collectively work to boost your immune system, improve digestion, and support overall well-being.
A Versatile Companion
Stir-Fried Tofu and Vegetables with Vietnamese Coriander can be served as a standalone dish over a bed of steamed jasmine rice, bringing a comforting, yet exotic touch to any mealtime. Additionally, this dish pairs wonderfully with some side options. For instance, you could enjoy it alongside some Fresh Spring Rolls or a light Pho broth, creating a fuller, more satisfying spread that’s reminiscent of Vietnamese culinary traditions.
The blend of soy sauce, hoisin sauce, and rice vinegar creates a savory yet slightly sweet and tangy sauce that coats each ingredient beautifully. A drizzle of sesame oil adds a nutty richness, while a sprinkle of red pepper flakes gives the dish an optional kick for those who like it spicy.
Discovering this recipe has been a delightful journey, one that I cherish and frequently revisit. It’s a testament to how food can connect us to different cultures and provide a nutritious, satisfying meal for our families. If you’re interested in exploring more about the benefits of tofu or would like to learn how different Asian dishes can bring variety to your diet, I highly recommend checking out related resources online from trusted culinary and nutritional sources.
Experience the magic of Stir-Fried Tofu and Vegetables with Vietnamese Coriander and let it become a staple in your culinary repertoire, just as it has in mine. Happy cooking!
What You’ll Need
- 1 lb (16 oz) firm tofu, drained and cubed
- 2 tablespoons vegetable oil
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 2 medium carrots, julienned
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh Vietnamese coriander (also known as rau răm), chopped
- Salt and pepper to taste
- Steamed jasmine rice, for serving
Method
Step One
Press the tofu to remove excess moisture. Once drained, cut it into 1-inch cubes.
Step Two
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed tofu and cook until it’s golden brown on all sides, about 6-8 minutes. Remove the tofu from the pan and set aside.
Step Three
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Step Four
Add the sliced red and yellow bell peppers, broccoli florets, sugar snap peas, and julienned carrots to the skillet. Stir-fry the vegetables for about 5-7 minutes, until they are tender-crisp.
Step Five
Return the tofu to the skillet with the vegetables. Add the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Stir well to combine all the ingredients, cooking for another 2-3 minutes.
Step Six
Season the stir-fry with salt and pepper to taste. Remove from heat and stir in the chopped Vietnamese coriander.
Step Seven
Serve the stir-fry hot over steamed jasmine rice. Enjoy your meal!
