Weight-Loss Egg White Stir Fry

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 2 cups liquid egg whites
• 8 oz firm tofu
• 3 cups broccoli florets
• 2 cups snap peas
• 1 large red bell pepper
• 1 medium carrot
• 4 cloves garlic
• 1 tbsp minced fresh ginger
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp chili flakes
• 3 green onions
• 4 cups cooked cauliflower rice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Press the tofu briefly between paper towels to remove excess moisture, then cut it into small bite-size cubes. Slice the bell pepper into thin strips, julienne the carrot, and trim the snap peas. Mince the garlic and ginger and thinly slice the green onions, keeping whites and greens separate.
2. 2Heat a large nonstick wok or deep skillet over medium-high heat until a drop of water sizzles and evaporates instantly. Add the sesame oil and swirl to coat the surface lightly.
3. 3Add the tofu cubes in a single layer and let them sear undisturbed for 2 to 3 minutes until golden on the bottom. Flip and cook another 2 minutes until lightly crisp on most sides, then transfer to a plate.
4. 4Add the broccoli, snap peas, bell pepper, and carrot to the same hot pan. Stir-fry for 3 to 4 minutes, tossing constantly, until the vegetables turn bright and are crisp-tender with light char marks on the edges.
5. 5Push the vegetables to the sides of the pan to create a well in the center. Pour in the egg whites and let them set for 20 to 30 seconds before scrambling gently with a spatula until just opaque and softly cooked.
6. 6Return the seared tofu to the pan along with the minced garlic, ginger, and green onion whites. Toss everything together for 1 minute so the aromatics bloom and coat the mixture.
7. 7Drizzle the soy sauce and rice vinegar the edges of the pan so they sizzle, then sprinkle in the chili flakes, salt, and black pepper. Toss thoroughly for another 1 to 2 minutes until everything is glossy and evenly seasoned.
8. 8Warm the cauliflower rice in the microwave or a separate pan until steaming hot. Divide the cauliflower rice among four bowls and top each with a generous portion of the egg white stir fry.
9. 9Scatter the reserved green onion greens over the top and serve immediately while hot. The egg whites should stay fluffy and the vegetables snappy for the best texture.