Tofu and Veggie Stir Fry in Sweet Ginger Sauce

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

4 tablespoons soy sauce (or liquid aminos)

2 tablespoons maple syrup (or agave)

1 teaspoon minced ginger

3-4 cloves of finely minced garlic

1 tablespoon rice wine vinegar

1 lb block of firm tofu, pressed (454g)

pinch sea salt and pepper

2 teaspoons oil (neutral and high smoke point, eg. avocado oil)

2 teaspoons sesame oil

2 heads broccoli (168g large stem removed and chopped)

1 large carrot (peeled and julienned)

2 teaspoons cornstarch + 2 teaspoon water for a cornstarch slurry

Directions

Sweet Ginger Sauce

Stir all the sauce ingredients together and set aside.

Stir Fry + Putting It All Together

In a pan over medium high, add both oils. When hot add in the tofu and 2 tablespoons of the sauce and crisp on each side for about 2-3 minutes on each side, until all sides are crisped up and browned. This helps to infuse the tofu with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.

In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tofu and the sauce. Pour in the cornstarch slurry here. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.

Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!

Nutrition

• Calories: 177 kcal
• Total Fat: 9.4 g
• Total Carbohydrate: 16.1 g
• Dietary Fiber: 2.2 g
• Total Sugars: 10 g
• Protein: 12.1 g