Tofu and Veggie Stir Fry
Ingredients
Sweet Ginger Sauce
-
4
tablespoons
soy sauce or liquid aminos
-
2
tablespoons
maple syrup or agave
-
1
teaspoon
minced ginger
-
3-4
cloves
finely minced garlic
-
1
tablespoon
rice wine vinegar
Stir Fry
-
1
lb
firm tofu, pressed
-
pinch
sea salt
-
pinch
black pepper
-
2
teaspoons
neutral oil (e.g. avocado oil)
-
2
teaspoons
sesame oil
-
2
heads
broccoli, chopped
-
1
large
carrot, peeled and julienned
-
2
teaspoons
cornstarch
-
2
teaspoons
water for cornstarch slurry
Instructions
- Whisk together the sauce ingredients and set aside.
- Heat both oils in a pan over medium-high heat, then add tofu and 2 tablespoons of the sauce, cooking until crispy and browned on all sides.
- Remove tofu and set aside, then add broccoli and carrots to the pan, stir frying for about 2 minutes.
- Add a few tablespoons of water, cover the pan, and steam for about 2 minutes.
- Lower heat, return the tofu and remaining sauce to the pan, and add the cornstarch slurry, stirring to coat everything.
- Cook for an additional 2 to 3 minutes until the sauce thickens, then remove from heat and garnish with sesame seeds and chopped scallions.
Nutrition Facts (estimated)
Servings
4
Calories
177
Total fat
9.4g
Total carbohydrates
16.1g
Total protein
12.1g
Sodium
20mg
Cholesterol
0mg
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