I have always loved Chinese food, since I was little, but it doesn’t usually sit well with me because it is usually very greasy and has a lot of salt. Also, some Chinese restaurants use monosodium glutamate.



Para el tofu salteado:

  • 400 g de tofu firme (14 oz), en dados
  • 1 taza de brócoli (100 g), troceado
  • 1 zanahoria mediana, en juliana
  • 1/2 pimiento rojo, en juliana
  • 1/2 cebolla morada, en juliana
  • 2 dientes de ajo, troceados
  • Un trozo de raíz de jengibre de unos 2 cm (ó 1 pulgada), pelado y troceado

Para la salsa:

  • 3/4 de taza de caldo de verduras o agua (190 ml)
  • 1/4 de taza de tamari o salsa de soja (4 cucharadas)
  • 2 cucharadas de azúcar, yo usé azúcar de caña
  • 2 cucharaditas de maicena
  • 1/8 cucharadita de cayena en polvo (opcional)



  1. Sauté the tofu in a pan with a little oil (optional) until golden. Reserve.
  2. Put the vegetables in the same pan and cook over high heat with a little oil until al dente (about 2-3 minutes), stirring Occasionally. If you don’t want to use oil, you can add a little vegetable broth or water.
  3. Mix all the sauce ingredients in a bowl until well combined.< /li>
  4. Add cooked tofu and sauce to skillet, stir, and cook 1-2 minutes or until sauce thickens.
  5. Taste before serving and add a little salt if necessary. Serve immediately (I sprinkled sesame seeds on top) or store leftovers in an airtight container in the fridge for 5-7 days.


  • The recipe has been calculated using 2 tablespoons of extra virgin olive oil. You can add more or less or no oil at all.
  • Use your favorite vegetables, spices or sweeteners.
  • Instead of cornstarch you can use any other starch.
  • If you want to reduce the amount of sodium, you can add less tamari or soy sauce or use water instead of vegetable broth.
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