Winter Vegetable Stir-Fry with Crispy Tofu
Ingredients
The sauce
-
¼
cup
soy sauce or tamari
-
2
tablespoons
rice vinegar
-
2
tablespoons
maple syrup
-
2
tablespoons
water
-
2
teaspoons
sriracha sauce (optional)
-
1
teaspoon
cornstarch
-
3
cloves
garlic (minced)
-
1
teaspoon
freshly grated ginger
The stir-fry
-
1
14 ounce package
extra firm tofu (drained and pressed)
-
¼
cup
cornstarch
-
¼ to ⅓
cup
canola oil (divided)
-
8
ounces
white button mushrooms (cleaned and stemmed)
-
2
scallions (chopped, white and green parts separated)
-
2
medium
carrots (sliced)
-
1
medium
broccoli crown (broken into florets)
For serving
-
to taste
cooked rice
-
to taste
toasted sesame seeds
Instructions
- Prepare the sauce by mixing all sauce ingredients in a small bowl and set aside.
- Dredge tofu cubes in cornstarch and set aside.
- Heat oil in a skillet and cook mushrooms until browned, then remove from skillet.
- Increase heat and cook tofu cubes until browned on multiple sides, then remove from skillet.
- Stir-fry carrots and white parts of scallions for 1 minute, then add broccoli and cook until tender-crisp.
- Add the sauce to the skillet and cook until it thickens, then return mushrooms and tofu to the skillet.
- Serve immediately with cooked rice and sesame seeds.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
330
Total fat
17g
Total carbohydrates
33g
Total protein
15g
Sodium
1003mg
Cholesterol
0mg
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