Tofu vegetable salad

Delight your taste buds with this tofu vegetable salad. Fresh and wholesome ingredients come together to create a harmonious symphony of flavors.

Ingredients:

• 3 tablespoon mirin
• 1 tablespoon sesame oil
• 1 tablespoon vinegar
• one 14-ounce package extra-firm tofu, drained and cut into 1-inch cubes
• 1/2 cup broccoli florets
• 1 tablespoon vegetable oil
• 1/2 onion, sliced thinly
• 2 cloves garlic, minced
• 1 bell pepper, seeded and sliced
• 1 tablespoon sesame seeds

Instructions:

1. Mix together the mirin, sesame oil, and vinegar in a shallow container. Place the tofu in the mixture and let it soak for 15 minutes. Flip the tofu over and marinate for another 15 minutes.
2. In the meantime, boil a pot of water and prepare a bowl of icy water. Quickly boil the broccoli, then transfer it to the icy water to cool down before draining it.
3. Get a grill pan ready, preferably a cast-iron one, and heat it on high. Place the tofu on the pan and cook, flipping it over once; keep the marinade for further use.
4. In a skillet, warm up the vegetable oil over medium heat. Cook the onion and garlic until tender. Next, add the bell pepper, broccoli, tofu, and marinade. Stir and cook everything together for 3-5 minutes, stirring frequently. Let it cool in the fridge. Sprinkle sesame seeds on top before serving.

Summary:

• Calories: 741 kcal
• Fat: 49 g
• Protein: 41 g
• Carbs: 32 g
• Potassium: 1123 mg
• Magnesium: 212 mg