Tofu Stir Fry
Ingredients
The stir fry
-
14
ounce
block extra firm tofu
-
2
tablespoons
vegetable oil
-
½
cup
carrots, peeled and thinly sliced
-
¾
cup
zucchini, quartered and sliced
-
¾
cup
bell peppers, thinly sliced
-
2
teaspoons
garlic, minced
-
1
teaspoon
ginger, minced
-
to taste
salt and pepper
-
¼
cup
cornstarch
-
3
tablespoons
green onions, sliced
The sauce
-
¼
cup
vegetable broth
-
¼
cup
soy sauce
-
3
tablespoons
honey
-
2
teaspoons
cornstarch
Instructions
- Press the tofu by cutting it into 1 inch thick slices and placing it between layers of paper towels with a weight on top for at least 20 minutes.
- After pressing, cut the tofu into ½ inch cubes.
- Heat 1 teaspoon of oil in a large pan over medium-high heat and cook the carrots for 4-5 minutes until tender.
- Add zucchini and bell peppers, cooking for an additional 4-5 minutes until tender.
- Stir in garlic, ginger, salt, and pepper, cooking for another 30 seconds, then remove the vegetables from the pan.
- Coat the tofu cubes in cornstarch and add the remaining oil to the pan, cooking the tofu until crispy and golden brown on all sides.
- Drain excess oil, then add the vegetables back into the pan with the tofu.
- Whisk together the vegetable broth, honey, and soy sauce in a bowl.
- Mix cornstarch with a tablespoon of cold water in a small bowl.
- Pour the soy sauce mixture over the tofu and vegetables, cooking for 30 seconds.
- Add the cornstarch mixture and bring to a boil, cooking for 1 more minute until the sauce thickens.
- Sprinkle with green onions and serve.
Nutrition Facts (estimated)
Servings
4
Calories
229
Total fat
9g
Total carbohydrates
29g
Total protein
9g
Sodium
947mg
Cholesterol
0mg
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