Description
A quick and flavorful Tofu and Veggie Stir Fry in Sweet Ginger Sauce ready in under 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 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
- 1 lb block of firm tofu, pressed (454g)
- Pinch sea salt and 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
Instructions
- Stir all the sauce ingredients together in a bowl and set them aside to allow flavors to mingle.
- In a pan over medium-high heat, combine both oils. Add the tofu and pour in 2 tablespoons of the sauce, crisping each side for about 2-3 minutes until beautifully browned. Season with sea salt and black pepper, then remove the tofu and set it aside.
- In the same pan, toss in the broccoli and carrot, cooking for about 2 minutes until just tender. Add a splash of water and cover to steam for an additional 2 minutes if needed.
- Lower the heat and add the tofu back to the pan along with the remaining sauce and cornstarch slurry. Ensure everything is well coated, cooking for another 2-3 minutes until heated through.
- Remove from heat, and for added texture, top with sesame seeds and sliced scallions before serving.
Notes
Make sure to thoroughly press the tofu before cooking; excess moisture can prevent it from crisping properly. Use fresh garlic and ginger for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg