Tofu Stir Fry

Serving Size 2-4 people

Prep Time 15 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

Inspiration & inspiration   

  • 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

  1. 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.
  2. In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
  3. 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
  4. 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.
  5. 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.
  6. Add tofu back to the pan, along with the sauce.
  7. Toss everything to coat. Serve with rice.

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