Name: Ginger-Garlic Tofu Stir-Fry with Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz extra firm tofu; 0.5 cup shelled edamame; 1 cup broccoli florets; 1 cup red bell pepper; 0.25 tbsp avocado oil; 0.5 tsp toasted sesame oil; 2 tbsp tamari; 1 tbsp fresh ginger; 2 cloves garlic; 0.5 tsp honey; 1 tbsp rice vinegar; 0.25 tsp red pepper flakes; 0.5 tbsp sesame seeds; 2 stalks green onions

Instructions

Prep 15 min · Cook 15 min

Drain the tofu and wrap it in a clean kitchen towel or paper towels; place a heavy skillet on top to press out excess moisture for 10 minutes.
While the tofu presses, whisk together the tamari, minced ginger, minced garlic, honey, rice vinegar, and red pepper flakes in a small bowl to create the stir-fry sauce.
Unwrap the tofu and cut it into 1-inch cubes. Slice the red bell pepper into thin strips and chop the broccoli into bite-sized florets.
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until shimmering.
Add the tofu cubes to the pan in a single layer and sear for 5-7 minutes, turning occasionally, until the edges are golden brown and crispy.
Add the broccoli, bell pepper, and shelled edamame to the skillet with the tofu; stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Pour the prepared sauce over the mixture and toss continuously for 1-2 minutes until the sauce thickens and glazes the tofu and vegetables.
Remove from heat and drizzle with toasted sesame oil. Garnish with sliced green onions and sesame seeds before serving.

Nutrition

Ingredients

Instructions

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