Vegetable Stir Fry With Tofu

• 分量: 4 serves
• 調理時間: 15 mins
• 総時間: 30 mins

材料

Sauce

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

Stir Fry

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

手順

1. In a small bowl combine soy sauce, vegetable broth and honey. Set aside.

2. 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.

3. Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.

4. In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.

5. Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.

6. Remove tofu and set aside.

7. To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.

8. Add the garlic and ginger and cook 30 to 60 seconds.

9. 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.

10. Top with sesame seeds.

メモ

Variations:

• You can use any vegetables you like. (broccolini and bell pepper, but broccoli, carrots, or snap peas would also work.)

• Make the stir fry vegan by swapping the honey for maple or brown sugar.

• Make a spicy tofu stir fry by adding sriracha to the sauce.

• Serve the stir fry by itself or with rice or soba noodles, or if you want to keep it low-carb, use cauliflower rice or zucchini noodles.