Name: Tofu and sweet pea stir-fry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 serving
Ingredients: 4 lb extra firm tofu, patted very dry and cut into 3/4-inch cubes; 1 1/4 packages frozen sweet peas; 2 1/2 tbsp canola oil; 2 3/4 tsp sesame oil; 6 cloves garlic, minced; 3 tbsp fresh ginger, grated; 1/3 cup low sodium soy sauce; 2 tbsp rice vinegar; 1 1/2 tbsp honey; 2 tbsp cornstarch; 1/4 cup water; 1 tsp red pepper flakes; 3 green onions, thinly sliced; 1 tsp salt

Instructions

Prep 30 min · Cook 15 min

Preheat the oven to 425°F. Line two half-sheet pans with parchment paper. In a large bowl, toss the tofu cubes with the canola oil and a pinch of the salt. Spread the tofu in a single layer across both pans. Roast for 25 to 30 minutes, flipping once halfway, until golden and firm at the edges.
While the tofu roasts, whisk together the soy sauce, rice vinegar, honey, cornstarch, water, and red pepper flakes in a small bowl until the cornstarch is dissolved.
In a large Dutch oven or wide pot over medium heat, add the sesame oil, garlic, and ginger. Cook for 1 minute until fragrant, stirring often. Pour in the sauce mixture and the frozen sweet peas. Simmer for 3 to 4 minutes, stirring constantly, until the sauce is glossy and the peas are heated through.
Gently fold the roasted tofu into the Dutch oven. Cook for 2 minutes, stirring carefully to avoid breaking the tofu, until it is evenly coated in the sauce. Remove from the heat and season with the remaining salt to taste. Let the stir-fry cool for 15 minutes.
Divide the mixture evenly among five meal prep containers. Top with green onions once cooled, then seal the containers. Store in the refrigerator for up to 4 days.

Nutrition

Ingredients

Instructions

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