Sesame-Ginger Tofu Stir-Fry with Rainbow Vegetables
30min
25min
4
1300
Chef's Note
For the crispiest tofu, make sure to press it thoroughly to remove as much moisture as possible before cooking. If you have time, freezing the tofu overnight and then thawing it before pressing creates a more porous, 'meaty' texture that absorbs the flavorful sauce even better. For meal prep, you can prepare all the vegetables up to two days in advance and store them in separate containers in the refrigerator.
Tags
Ingredients
32 oz extra-firm tofu
3 tbsp cornstarch
4 tbsp sesame oil
4 large carrots
2 large red bell pepper
2 large yellow bell pepper
4 cups broccoli
2 cups snow peas
2 cups red cabbage
6 cloves garlic
3 tbsp fresh ginger
6 tbsp low-sodium soy sauce
3 tbsp rice vinegar
3 tbsp honey
2 tsp sriracha sauce
4 tbsp sesame seeds
6 stalks green onions
4 cups brown rice
8 cups water
Instructions
- 1
Begin by cooking 4 cups of brown rice according to package instructions with 8 cups of water. This typically takes about 40-45 minutes, so start this first.
- 2
While the rice cooks, press the 32 oz of tofu between paper towels and place a heavy object on top for 15 minutes to remove excess moisture.
- 3
Cut the pressed tofu into 1-inch cubes and toss with 3 tbsp cornstarch until evenly coated.
- 4
Peel and julienne 4 large carrots into thin strips.
- 5
Slice 2 large red bell peppers and 2 large yellow bell peppers into thin strips.
- 6
Cut 4 cups of broccoli into small florets.
- 7
Trim the ends of 2 cups of snow peas.
- 8
Thinly slice 2 cups of red cabbage.
- 9
Mince 6 cloves of garlic and grate 3 tbsp of fresh ginger.
- 10
Slice 6 green onions, separating the white and green parts.
- 11
In a small bowl, whisk together 6 tbsp low-sodium soy sauce, 3 tbsp rice vinegar, 3 tbsp honey, and 2 tsp sriracha sauce to make the stir-fry sauce.
- 12
Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally until golden brown on all sides. Remove and set aside.
- 13
In the same wok, add 1 tbsp sesame oil. Add the white parts of the green onions, minced garlic, and grated ginger. Stir-fry for 30 seconds until fragrant.
- 14
Add the carrots and broccoli to the wok and stir-fry for 3 minutes.
- 15
Add the bell peppers and snow peas and stir-fry for another 2 minutes.
- 16
Add the red cabbage and stir-fry for 1 minute more. The vegetables should be crisp-tender.
- 17
Return the tofu to the wok and pour in the prepared sauce. Toss everything together and cook for 2 minutes until the sauce thickens slightly and coats everything evenly.
- 18
Stir in 3 tbsp of sesame seeds, reserving 1 tbsp for garnish.
- 19
Serve the stir-fry over the cooked brown rice, garnishing with the remaining 1 tbsp sesame seeds and the green parts of the green onions.
Nutrition Information (per serving)
1300
98g
163g
29g
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