Sesame Ginger Tofu & Vegetable Stir-Fry
15min
15min
1
485
Chef's Note
For the best texture, freeze your tofu overnight and then thaw before pressing - this creates a more porous, 'meaty' texture that absorbs the flavors better. You can prep all the vegetables and sauce the night before to make this a 15-minute meal when you're ready to cook.
Tags
Ingredients
6 oz extra-firm tofu
1 tbsp cornstarch
2 tsp sesame oil
1 tbsp avocado oil
1 cup broccoli florets
1/2 medium red bell pepper
1 medium carrots
1/2 cup snap peas
2 cloves garlic
1 tbsp fresh ginger
2 tbsp low-sodium soy sauce
1 tsp rice vinegar
2 tsp honey
1 tsp sesame seeds
1 stalk green onion
1/2 cup brown rice
Instructions
- 1
Press 6 oz of extra-firm tofu between paper towels for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
- 2
Toss tofu cubes with 1 tbsp cornstarch until lightly coated.
- 3
Slice 1/2 red bell pepper into thin strips, julienne 1 medium carrot, mince 2 cloves of garlic, and grate 1 tbsp fresh ginger.
- 4
Prepare the sauce by whisking together 2 tbsp low-sodium soy sauce, 1 tsp rice vinegar, and 2 tsp honey in a small bowl.
- 5
Heat 1 tbsp avocado oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-6 minutes, turning occasionally until golden brown on all sides. Remove and set aside.
- 6
In the same pan, add 2 tsp sesame oil. Add minced garlic and grated ginger, stir for 30 seconds until fragrant.
- 7
Add 1 cup broccoli florets, bell pepper strips, julienned carrots, and 1/2 cup snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- 8
Return the tofu to the pan, pour in the sauce, and toss everything together. Cook for 1-2 minutes until the sauce thickens slightly and coats everything.
- 9
Serve over 1/2 cup cooked brown rice (prepared according to package instructions), garnish with 1 tsp sesame seeds and sliced green onion.
Nutrition Information (per serving)
485
22g
58g
19g
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