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A plate of grilled tofu cubes with sliced bell peppers in red, yellow, and green, accompanied by broccoli florets, makes for a vibrant vegetable salad served on a white dish—perfect as a lunchbox recipe.
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TOFU VEGETABLE SALAD

Such a great and light lunch.
Course Salad
Cuisine American
Method Skillet
Main Ingredient Vegetable
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Calories 133kcal
Author Kelli Miller

Ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 tablespoon vinegar
  • 1 14- ounce package extra-firm tofu drained and cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • ½ onion thinly sliced
  • 2 garlic cloves minced
  • 1 green yellow orange or red pepper or combination, seeded and sliced
  • ½ Cup(s) broccoli florets blanched
  • 1 tablespoon sesame seeds

Instructions

  • Put soy sauce, mirin, oil and vinegar in shallow dish
    Add tofu and marinate 15 minutes, turn, and marinate additional 15 minutes
    Heat grill pan over high heat
    Add tofu and cook, turning once
    Do not discard marinade
    Heat oil in skillet
    Add onion and garlic and cook just until soft
    Add the peppers, broccoli, tofu and marinade and stir fry, tossing frequently for 3 to 5 minutes
    Sprinkle on sesame seeds before serving.

Nutrition

Serving: 1g | Calories: 133kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 667mg | Fiber: 2g | Sugar: 7g
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