Name: Ginger-garlic tofu stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 14 oz extra firm tofu, drained and cut into 3/4-inch cubes; 1 tbsp cornstarch; 1/4 tsp salt; 1 tsp canola oil; 3 oz broccoli, cut into small florets; 1/2 red bell pepper, sliced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tbsp low sodium soy sauce; 1 1/2 tsp rice vinegar; 2 tbsp water; 3/4 tsp maple syrup

Instructions

Prep 20 min · Cook 15 min

Place the whole tofu block between layers of paper towels on a plate. Set a heavy plate or skillet on top and let it press for 10 minutes. Once pressed, cut the tofu into 3/4-inch cubes.
In a large bowl, toss the tofu cubes with half the cornstarch and all of the salt until the pieces are evenly coated.
Heat most of the canola oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu in a single layer. Cook for 8 to 10 minutes, turning occasionally, until all sides are golden and crisp. Remove the tofu from the skillet and set aside.
Wipe out the skillet and heat the remaining oil. Add the broccoli and red bell pepper and stir-fry for 2 minutes. Add two-thirds of the water, cover the skillet, and steam for 2 minutes. Uncover and cook for 1 minute more until the water evaporates and the broccoli is bright green and crisp-tender. Done when crisp-tender when pierced with a knife.
Push the vegetables to the edges of the pan. Add the garlic and ginger to the center and cook for 30 seconds until fragrant.
In a small bowl, whisk the soy sauce, rice vinegar, maple syrup, the remaining water, and the remaining cornstarch. Pour the sauce into the skillet and return the tofu to the pan. Cook for 1 to 2 minutes, tossing constantly, until the sauce visibly thickens and coats the tofu and vegetables.

Nutrition

Ingredients

Instructions

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