At a glance

Oven-crisp tofu and sesame meet broccoli, cabbage, spinach, mushrooms, peppers, and baby corn in a gingery vegetable skillet.

• Yield: 4 servings
• Prep time: 25 minutes
• Cook time: 30 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 430 kcal
• Protein: 39 g
• Carbohydrates: 32 g
• Fat: 22 g
• Fiber: 12 g
• Sodium: 254 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 1 1/2 lb firm calcium-set tofu, drained (680 g)
• 4 cups broccoli florets (400 g)
• 3 1/3 packed cups shredded cabbage (250 g)
• 1 cup sliced baby corn (150 g)
• 5 packed cups baby spinach (150 g)
• 3 cups sliced mushrooms (250 g)
• 1 1/3 cups sliced red bell pepper (200 g)
• 2 tbsp sesame seeds (20 g)
• 1 tbsp olive oil (14 g)
• 4 garlic cloves, minced (16 g)
• 2 tbsp grated fresh ginger (20 g)
• 1/4 tsp fine salt (1.5 g)

Directions

1. Heat the oven to 425°F (220°C). Press the tofu between clean towels for 10 minutes, tear it into bite-size pieces, and toss it with the sesame seeds, half the oil, and half the salt.

2. Bake the tofu on a parchment-lined pan for 22 to 28 minutes, turning once, until crisp at the edges.

3. Heat the remaining oil in a very large skillet. Cook the broccoli, cabbage, baby corn, mushrooms, and pepper for 6 to 8 minutes; add the garlic, ginger, and spinach and cook until the spinach wilts.

4. Fold in the crisp tofu and remaining salt and toss until everything is hot.

Sources

1. USDA FoodData Central — April 2026 data release