Tofu Cubes Light Saute

Name: Tofu Cubes Light Saute
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: other
Ingredients: 400 g extra-firm tofu (pressed, cut into 1-inch cubes); 1 tbsp oil; 3 pcs garlic (cloves, minced); 1 inch ginger (finely julienned); 1 pcs bell pepper (medium, any color, sliced into strips); 1 tsp soy sauce; 1 pinch black pepper (freshly ground); 1 pinch salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

8/10

Golden, crisp-edged tofu cubes tossed with bell peppers and a gentle touch of soy. This quick, light sauté comes together in under 15 minutes, perfect as a side or light main. The tofu stays tender inside while developing a delicate crust on the outside.

PREP

COOK

10m

SERVES

1 CUP

137 cal

SERVINGS

INGREDIENTS

For 4 servings

400 gextra-firm tofu · pressed, cut into 1-inch cubes1 tbspoil3 pcsgarlic · cloves, minced1 inchginger · finely julienned1 pcsbell pepper · medium, any color, sliced into strips1 tspsoy sauce1 pinchblack pepper · freshly ground1 pinchsalt2 tbspcoriander leaves · chopped, for garnish

NUTRITION · PER SERVING

137

CALORIES · 1 CUP

Protein11g · 32%

Carbs5g · 15%

Fat9g · 59%

Fiber2g

Sugar2g

Saturated fat1g

Cholesterol0mg

Sodium133mg

Potassium245mg

Phosphorus141mg

How we calculate →

METHOD · 5 STEPS

prep · ~5 min
Press and cube the tofu.
Wrap the tofu block in a clean kitchen towel. Place a plate or light weight on top and let it rest for 5 minutes to remove excess moisture. Unwrap and cut into even 1-inch cubes.
TIPPressing helps the tofu brown better and prevents steaming in the pan.
fry · ~7 min
Pan-fry the tofu until golden.
Heat oil in a non-stick pan over medium heat. Arrange tofu cubes in a single layer and cook undisturbed for 3-4 minutes until golden on the bottom. Flip each cube and cook another 3 minutes until most sides are crisp and lightly browned.
TIPDon't crowd the pan — give each cube a little space to crisp up nicely.
saute · ~3 min
Add garlic, ginger, and bell pepper.
Push tofu to the sides of the pan. Add minced garlic and julienned ginger to the center. Sauté for 30 seconds until fragrant. Add bell pepper strips and toss everything together, cooking for 2 minutes until peppers are just tender-crisp.
mix · ~1 min
Season and finish.
Drizzle soy sauce over the tofu and vegetables. Sprinkle with salt and black pepper. Toss well to coat everything evenly and cook for 30 seconds more. Turn off the heat.
garnish
Garnish with coriander and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve immediately while warm.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for at least 5 minutes to expel excess water for better browning.
2
Cut tofu into even 1-inch cubes so they cook uniformly and get crisp on multiple sides.
3
Use a non-stick pan and don't move the tofu for the first 3 minutes to let a golden crust form.
4
Add bell pepper at the end and cook only 2 minutes to keep it tender-crisp, not mushy.
5
Make ahead: press and cube tofu up to a day in advance; store refrigerated in an airtight container.

RECIPE VARIATIONS