Szechuan Tofu and Veggies
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Keyword: szechuan tofu bowl
Servings: 4
Calories: 656kcal
- 16 oz tofu pressed and cubed
- 4 tbsp avocado oil OPTIONAL
- 1 cup green onions thinly sliced
- 8 oz mushrooms sliced
- 4 cups red cabbage shredded
- 2 cups shredded carrots
- 1 red bell pepper thinly sliced
- 2 cups asparagus
- salt to taste
- pepper to taste
- 2 cups brown rice cooked
- 1/4 cup Szechuan Sauce
Sear the tofu in a heated non-stick pan with optional oil until crispy and golden. Set aside.
Sauté onion and mushrooms about 3 minutes on medium-high heat. Add the rest of the vegetables, lower heat to medium, and sauté for 3-5 minutes until just tender.
Add the Szechuan sauce, cook the sauce for 2-3 minutes to thicken slightly. Toss in the tofu at the end.
Divide the rice between bowls, top with the tofu and veggie mixture.
Calories: 656kcal | Carbohydrates: 95g | Protein: 23g | Fat: 22g | Saturated Fat: 3g | Sodium: 92mg | Potassium: 1070mg | Fiber: 11g | Sugar: 11g | Vitamin A: 11506IU | Vitamin C: 100mg | Calcium: 268mg | Iron: 7mg