Name: Seared Tofu Stir Fry with Broccoli and Ginger Garlic Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Extra Firm Tofu, pressed and cubed; 1.5 cups Broccoli Florets; 1/2 cup Shelled Edamame; 1/2 cup Cooked Brown Rice; 1 teaspoon Sesame Oil; 2 tablespoons Low Sodium Soy Sauce; 1 teaspoon Maple Syrup; 1 teaspoon Cornstarch; 2 cloves Garlic, minced; 1 tablespoon Ginger Root, minced

Nutrition

Per serving

516 calories

Protein: 36g; 26% of calories
Carbs: 56g; 41% of calories
Fat: 20g; 33% of calories

Instructions

Prep 10 min · Cook 30 min

Press the tofu with a paper towel to remove excess moisture, then cut into bite-sized cubes.
In a small bowl, whisk together the soy sauce, maple syrup, cornstarch, minced garlic, minced ginger, and 2 tablespoons of water to create the stir-fry sauce.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the tofu cubes to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown on all sides.
Toss in the broccoli florets and shelled edamame, stirring frequently for 3-4 minutes until the broccoli is bright green and tender-crisp.
Pour the sauce mixture over the tofu and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
Serve the hot stir-fry immediately over the warm cooked brown rice.

Nutrition

Ingredients

Instructions

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