Veggie Tofu Stir-Fry
Ingredients
The stir fry
-
1
14-ounce package
firm or extra-firm tofu
-
2
cups
roughly chopped green beans
-
1
cup
diced carrots or red pepper
-
2
Tbsp
toasted sesame oil
The sauce
-
¼
cup
low-sodium soy sauce
-
1
Tbsp
fresh grated ginger
-
2
Tbsp
organic brown sugar
-
1
Tbsp
agave or maple syrup
-
1
Tbsp
cornstarch
For serving
-
optional
Brown rice, white rice, or quinoa
-
optional
Peanut sauce
Instructions
- Preheat the oven to 400°F (204°C) and dry the tofu by placing it between towels with a weight on top for about 15 minutes.
- Once dry, chop the tofu into 1-inch cubes and arrange on a baking sheet.
- Bake the tofu for 25-35 minutes, flipping halfway through, until golden brown.
- Let the tofu rest to dry further while preparing the vegetables.
- In a small bowl, whisk together the sauce ingredients and set aside.
- Heat sesame oil in a large skillet over medium-high heat, then add the vegetables and cook for 5-7 minutes.
- Add the sauce to the vegetables and let it bubble and thicken, then stir in the baked tofu.
- Cook for an additional 3-5 minutes until everything is well combined and heated through.
- Serve hot, either on its own or over rice.
Nutrition Facts (estimated)
Servings
2-3
Calories
492
Total fat
25.2g
Total carbohydrates
44.6g
Total protein
29.4g
Sodium
1241mg
Cholesterol
0mg
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