YOUR SOLIN GENERATED RECIPE
Ginger-Garlic Tofu Vegetable Stir-Fry
Crispy pan-seared tofu and vibrant vegetables tossed in a zesty ginger-garlic sauce, served over a bed of fragrant jasmine rice.
INGREDIENTS
14 oz firm tofu
0.25 cup cooked jasmine rice
1 cup broccoli florets
0.5 cup red bell pepper
1 tsp toasted sesame oil
1 tbsp coconut aminos
1 tsp fresh ginger
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp sesame seeds
PREPARATION
Wrap the firm tofu in a clean kitchen towel and place a heavy object on top for 15 minutes to press out excess moisture.
Cut the pressed tofu into 1-inch cubes and season evenly with sea salt and black pepper.
In a small bowl, whisk together the coconut aminos, minced fresh ginger, and minced garlic to create the stir-fry sauce.
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the tofu cubes to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.
Remove the tofu from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same skillet.
Sauté the vegetables for 5 minutes until tender-crisp, adding a splash of water if the pan becomes too dry.
Return the tofu to the skillet and pour the ginger-garlic sauce over the mixture, tossing for 1 minute to coat everything thoroughly.
Serve the stir-fry over the warm jasmine rice and garnish with sesame seeds.