Description
A quick and nutritious Veggie Stir Fry featuring crisp tofu and colorful vegetables in a delightful sweet ginger sauce.
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
- Pinch sea salt and pepper
- 2 teaspoons neutral oil (e.g., avocado oil)
- 2 teaspoons sesame oil
- 2 heads broccoli, large stems removed and chopped
- 1 large carrot, peeled and julienned
- 2 teaspoons cornstarch
- 2 teaspoons water
Instructions
- In a bowl, stir all the sauce ingredients together and set aside.
- In a pan over medium-high heat, add both oils. Once hot, add the pressed tofu and 2 tablespoons of the sauce. Crisp on each side for about 2-3 minutes until browned.
- Season with sea salt and black pepper, then set the tofu aside.
- In the same pan, add broccoli and carrot; toss for about 2 minutes.
- Add a few tablespoons of water and cover to steam the veggies for about 2 minutes.
- Remove the cover, lower heat, and add the tofu back along with the remaining sauce.
- Stir in the cornstarch slurry and cook for another 2-3 minutes until heated through and sauce thickens.
- Serve over rice or noodles, garnished with sesame seeds and scallions.
Notes
For best results, choose extra-firm tofu and ensure your pan is hot before adding vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg