Tofu Stir-Fry

This Tofu Stir-Fry is a delicious and healthy meal that's quick and easy to prepare. It's loaded with colorful vegetables and tofu, making it a satisfying and nutritious option. This recipe that serves three, is nut-free, tree nut-free, and seafood-free, and can be prepared in 30 minutes or less.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Tofu:

Step 2

Press the tofu to remove excess water. Cut it into cubes.

Step 3

In a bowl, combine 2 tablespoons of low-sodium soy sauce and 1 tablespoon of cornstarch (or arrowroot powder). Toss the tofu cubes in this mixture to coat.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for about 4-5 minutes, turning occasionally, until they are golden brown and slightly crispy. Remove the tofu from the skillet and set it aside.

Step 5

Prepare the Stir-Fry Sauce:

Step 6

In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, rice vinegar, maple syrup (or honey), minced garlic, minced ginger, and red pepper flakes. Dissolve 1 teaspoon of cornstarch (or arrowroot powder) in 1 tablespoon of water, then add it to the sauce. Stir well and set the sauce aside.

Step 7

Stir-Fry the Vegetables:

Step 8

In the same skillet or wok, add 1 tablespoon of vegetable oil.

Step 9

Add the sliced bell pepper, broccoli florets, snap peas (or snow peas), sliced carrot, and mushrooms. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

Step 10

Combine and Serve:

Step 11

Return the cooked tofu to the skillet with the stir-fried vegetables.

Step 12

Pour the prepared stir-fry sauce over the tofu and vegetables. Stir everything together and cook for another 1-2 minutes until the sauce thickens.

Step 13

Serve the tofu stir-fry over cooked rice.

Step 14

Garnish with sesame seeds and sliced green onions if desired.