Tofu Stir Fry
Serving Size 2-4 people
Prep Time 15 mins
Cook Time 30 mins
Difficulty Easy
Ingredients
- 1 package Nasoya Cubed Tofu
- red bell pepper
- carrot
- zucchini
- broccolini
- baby corn
Sauce:
- ½ cup low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- ¼ cup brown sugar or honey
- Pinch red pepper flakes (optional)
- 2 tablespoons cornstarch or arrowroot starch
Preparation
- Drain the water out of your tofu. Place cubes in a large bowl and 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 from pan
- In a small bowl, combine the soy sauce, sesame oil, garlic, ginger, brown sugar and red pepper flakes, if using. In a separate small bowl, combine the cornstarch with ½ cup cold water. Stir the cornstarch mixture into the sauce.
- Heat more oil in the skillet. Once the oil is glistening, add the veggies; toss to coat. Cook, stirring often, until vegetables are bright and just tender, 5-6 minutes.
- Add tofu back to the pan, along with the sauce.
- Toss everything to coat. Serve with rice.