Asian recipe

Herbed Fennel, C cucumber, and Sprouting Broccoli Stir-Fry with Ginger-Garlic Tofu

Name: Herbed Fennel, C cucumber, and Sprouting Broccoli Stir-Fry with Ginger-Garlic Tofu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 14 oz extra-firm tofu, pressed and cubed; 1 tablespoon sesame oil; 1 medium fennel bulb, finely sliced; 2 Japanese cucumbers, sliced on bias; 2 cups sprouting broccoli florets; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon honey or maple syrup; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh mint; 1 teaspoon cornstarch dissolved in 2 tablespoons water; Salt and black pepper to taste; Cooked jasmine rice or quinoa, to serve

Light, crisp stir-fry featuring fennel, Japanese cucumbers, and sprouting broccoli tossed with ginger-garlic tofu. Bright herbs brighten the plate and sesame adds a toasty finish, delivering a quick, balanced lunch or dinner with vibrant crunch.

Total time

25 min

Prep

15 min

Cook

10 min

Serves

1 rating

5.0 / 5

lunchvegetariangluten-freeasian-inspireddinner

Chef’s Pro Tips

Press tofu well to keep it crispy.
Add a splash of citrus at finish for brightness.

Serving Suggestions

Serve with hot jasmine rice and a side of steamed edamame for a complete plate.

Storage Instructions

Store leftovers in an airtight container for up to 3 days in the fridge; reheat gently to avoid sogginess.

Nutrition

Estimated, per serving

calories: 290kcal
protein: 16g
carbs: 33g
fat: 12g
fiber: 5g

Community Ratings & Comments

5.0

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