Tofu Stir Fry

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 30 minutes

Zutaten

1/4 cup reduced-sodium soy sauce (or gluten-free soy sauce)

1/4 cup reduced-sodium vegetable broth

1 tablespoon honey (or brown sugar for vegan)

16 ounces super firm tofu (drained, pressed)

1 tablespoon reduced-sodium soy sauce (or gluten-free soy sauce)

2 tablespoons cornstarch or arrowroot powder

1 tablespoons neutral oil (such as grapeseed or canola)

1 tablespoon sesame oil

1 red bell pepper (diced 1/2 inch)

1 small bunch of broccolini (chopped 1-inch)

4 garlic cloves (minced)

1 tablespoon grated ginger

1 tbsp sesame seeds (toasted)

Anweisungen

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.

Nährwertangaben

• Portionsgröße: 1 cup
• Kalorien: 294 kcal
• Gesamtfett: 16 g
• Gesättigtes Fett: 2.5 g
• Natrium: 868.5 mg
• Gesamtkohlenhydrate: 21.5 g
• Ballaststoffe: 6.5 g
• Zucker insgesamt: 6.5 g
• Eiweiß: 18.5 g