
Yield: 4
Tofu Stir Fry

Prep Time
35 minutes
Cook Time
15 minutes
Total Time
50 minutes
Ingredients
- 12 oz extra-firm tofu
- 3 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 3 tbsp brown sugar
- ¼ cup soy sauce
- 1 tbsp fresh ginger
- 1 garlic clove, minced
- 1 carrot, thinly sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup red cabbage
- 1 cup snow peas
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
- To remove the excess moisture from the tofu, place it on a paper towel lined plate or cutting board. Weigh the tofu down with a heavy skillet. Let it sit for at least 15 minutes. After 15 minutes, using a clean towel or paper towel, pat the tofu dry and dice it into cubes.
- Transfer the tofu into a large bowl and toss it with the cornstarch, salt, and pepper to taste.
- In a large skillet or wok, heat 1 tablespoons of the oil over medium-high heat. Add the tofu and cook until it is golden on all sides. Once cooked, remove it from the pan and set it aside.
- While the tofu is cooking, in a small bowl, whisk together the soy sauce, brown sugar, ginger, and garlic. Set it aside.
- In the same skillet or wok, heat the remaining oil. Add the broccoli, red pepper, and carrots. Cook, stirring, until they begin to soften, about 3 to 4 minutes. Add the cabbage and snow peas. Cook for another minute and add sauce. Cook, stirring occasionally,until the sauce has reduced and the vegetables are tender crisp, another 1 to 2 minutes. Stir in the tofu until it is evenly coated in the sauce.
- Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.
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