Crispy Tofu Stir Fry
Ingredients
The tofu and sauce
-
14
ounce
block extra firm tofu
-
¼
cup
hoisin sauce
-
1-2
tablespoons
rice vinegar
-
1
teaspoon
soy sauce
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
The vegetables
-
1
medium
broccoli crown
-
½
small
green cabbage
-
1
medium
green bell pepper
-
1
cup
frozen edamame
The extras
-
2
tablespoons
canola oil
-
1
tablespoon
nutritional yeast
-
¼
cup
raw unsalted cashews
Instructions
- Preheat the oven to 400°F and press the tofu for 10 minutes to remove excess liquid.
- While the tofu is pressing, prepare the vegetables by slicing the broccoli, cabbage, and green bell pepper.
- In a bowl, mix oil, nutritional yeast, salt, and pepper, then tear the tofu into bite-sized pieces and coat with the mixture.
- Transfer the tofu to a baking sheet and roast for 30-35 minutes, stirring halfway through until golden and crisp.
- In a skillet, heat the remaining oil and stir-fry the vegetables and frozen edamame for 8-10 minutes until softened.
- Prepare the stir-fry sauce by whisking together hoisin sauce, rice vinegar, and soy sauce.
- Add the roasted tofu to the skillet with the vegetables, drizzle with the stir-fry sauce, and toss to combine.
- Serve the stir fry over rice and season with freshly ground black pepper.
Nutrition Facts (estimated)
Servings
3 servings
Calories
446
Total fat
21g
Total carbohydrates
45g
Total protein
27g
Sodium
996mg
Cholesterol
1mg
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