Name: Tofu and vegetable stir-fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 7 oz firm tofu, cubed; 1 tsp canola oil; 3 oz broccoli, cut into small bite-sized florets; 1/2 red bell pepper, sliced; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tbsp low-sodium soy sauce; 3/4 tsp rice vinegar; 1/2 tsp honey; 1 tsp cornstarch; 1 1/2 tbsp water; 1 green onion, sliced

Instructions

Prep 20 min · Cook 25 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Done when tender and water absorbed.
While the rice cooks, wrap the tofu in a clean kitchen towel or paper towels and place a heavy plate or skillet on top. Let it press for 10 minutes to remove excess moisture, then pat dry.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, and water until the cornstarch is dissolved.
Heat half the oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook undisturbed for 3 minutes. Turn and cook for 2 minutes more, repeating until golden on at least three sides. Remove from the pan. Done when golden and firm.
Wipe out the skillet and heat the remaining oil over medium-high heat. Add the broccoli and red bell pepper. Cook for 5 minutes, stirring often, until crisp-tender. Add the garlic and ginger and cook for 30 seconds until fragrant.
Return the tofu to the pan. Whisk the sauce once more to incorporate the cornstarch, then pour it over the tofu and vegetables. Toss well and cook for 1 minute until the sauce is thick and glossy.
Fluff the rice with a fork and plate it. Top with the tofu and vegetable mixture and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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