Description
Ingredients
Yield: 4servings | Serving Size: 1cup
This quick and easy Tofu Stir Fry is packed with plant-based protein, crisp colorful vegetables, and a simple 3-ingredient sauce for a flavorful weeknight dinner.
1/4cupreduced-sodium soy sauce, or gluten-free soy sauce
1/4cupreduced-sodium vegetable broth
1tablespoonhoney, or brown sugar for vegan
16ouncessuper firm tofu, drained, pressed
1tablespoonreduced-sodium soy sauce, or gluten-free soy sauce
2tablespoonscornstarch or arrowroot powder
1tablespoonsneutral oil, such as grapeseed or canola
1tablespoonsesame oil
1red bell pepper, diced 1/2 inch
1small bunch of broccolini, chopped 1-inch
4garlic cloves, minced
1tablespoongrated ginger
1tbspsesame seeds, toasted
Instructions
- In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
- Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
Remove tofu and set aside.
- To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook 30 to 60 seconds.
- Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
Top with sesame seeds.
