- Tofu Stir Fry
Tofu Stir Fry
Meal Tags: Dinner, Lunch
Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 1 block extra firm tofu
- 3 tablespoons cornstarch
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil, divided
- 1/4 cup soy sauce
- 1 tablespoon grated fresh ginger
- 1 garlic clove, minced
- 3 tablespoons brown sugar
- 3 green onions, sliced
- 1 carrot, thinly sliced
- 2 cups broccoli florets
- 1 red pepper, sliced
- 1 cup shredded red cabbage
- 1 cup snow peas
To remove excess moisture from the tofu, place it on a paper towel lined plate or cutting board. Weigh tofu down with a heavy skillet. Let sit for at least 15 minutes. After 15 minutes, pat the tofu dry and dice it into cubes.
Place the tofu in a large zipper bag and toss with cornstarch and salt and pepper to taste.
In a large skillet or wok, heat the oil over medium-high heat. Add the tofu and cook until golden brown. Once cooked, remove from heat and set it aside.
While the tofu is cooking, in a small bowl, whisk soy sauce, ginger, garlic, brown sugar, green onions and cornstarch. Set aside.
In the same skillet or wok, add a little more oil and add carrots, broccoli and red pepper. Cook for 3 to 4 minutes, or until slightly softened. Add cabbage and snap peas. Cook for another minute and add sauce. Cook for another 1 to 2 minutes then stir in tofu. Cook for another 1 to 2 minutes, stirring, until the tofu is well combined.
Enjoy immediately or store in the refrigerator for up to 4 days.