Name: Tofu and vegetable stir-fry
Prep time: 22 min
Cook time: 15 min
Total time: 37 min
Yield: 1 serving
Ingredients: 9 oz extra firm tofu, drained and cut into 3/4-inch cubes; 5 oz broccoli florets, cut into bite-sized pieces; 3/4 red bell pepper, sliced into strips; 1 tsp avocado oil; 2 cloves garlic, minced; 1 tbsp ginger root, grated; 1 1/2 tbsp low sodium soy sauce; 3/4 tsp rice vinegar; 3/4 tsp sriracha; 3 tbsp water; 1 green onions, thinly sliced; 1/4 cup nutritional yeast; 1 tsp cornstarch

Instructions

Prep 22 min · Cook 15 min

Place the tofu cubes between layers of paper towels on a plate. Top with another plate and a heavy object like a canned good. Let sit for 15 minutes to remove excess moisture.
Transfer the pressed tofu to a bowl. Toss with 1 tsp of the soy sauce until the surfaces are damp. Add the nutritional yeast and toss gently until the cubes are evenly coated.
Heat half the avocado oil in a 12-inch nonstick skillet over medium heat. Add the tofu and cook, turning only every 2 minutes, until golden and crisp on most sides, about 10 minutes. Remove the tofu from the pan.
In a small bowl, whisk together the remaining soy sauce, rice vinegar, sriracha, cornstarch, and 1 tbsp of the water until smooth.
Wipe out the skillet and add the remaining oil over medium-high heat. Add the broccoli and bell peppers and stir-fry for 2 minutes. Add the remaining 2 tbsp water, cover with a lid, and steam until the broccoli is bright green, about 2 minutes. Uncover and cook 1 minute until the water evaporates. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
Give the sauce a final whisk and pour it into the skillet along with the seared tofu. Toss everything together for 1 to 2 minutes until the sauce thickens and coats everything in a glossy glaze. Serve immediately topped with green onions.

Nutrition

Ingredients

Instructions

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