Description
A quick and nutritious Tofu and Veggie Stir Fry in Sweet Ginger Sauce that brings family together with its balance of flavors and vibrant ingredients.
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 sweet ginger sauce ingredients together in a bowl and set aside.
- In a pan over medium-high heat, add both oils. When hot, add the tofu and 2 tablespoons of the sauce, crisping each side for about 2-3 minutes until browned.
- Season with sea salt and black pepper to taste, then remove from the pan and set aside.
- In the same pan, toss in the broccoli and carrot, cooking for about 2 minutes. Add a few tablespoons of water and cover to steam for 2 minutes if needed.
- Add the tofu back in, along with the remaining sauce, and pour in the cornstarch slurry. Coat everything in the sauce for richness.
- Cook for another 2-3 minutes until heated through. Remove from heat, top with sesame seeds and scallions, then serve.
Notes
For added flavor, consider marinating the tofu in the sauce for an hour before cooking and garnishing with sesame seeds and scallions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 0mg