MRS. MARIA’S WEEKLY RECIPE: TOFU STIR FRY
1 cup: 294 Cals
This quick and easy Sesame Soy Tofu Stir Fry is loaded with fresh and colorful vegetables and plant-based protein.
1/4 cup reduced-sodium soy sauce, or gluten-free soy sauce
1/4 cup reduced-sodium vegetable broth
1 tablespoon honey, or brown sugar for vegan
16 ounces super firm tofu, drained, pressed
1 tablespoon reduced-sodium soy sauce, or gluten-free soy sauce
2 tablespoons cornstarch
1 tablespoons neutral oil, such as grapeseed or canola
1 tablespoon sesame oil
1 red bell pepper, diced 1/2 inch
1 small bunch of broccolini, chopped 1-inch
4 garlic cloves, minced
1 tablespoon grated ginger
1 tbsp sesame seeds, toasted
In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
In a large nonstick skillet or wok, add 1 tablespoon of oil and heat to medium-high.
Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
Remove tofu and set aside.
7. To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
8.Add the garlic and ginger and cook for 30 to 60 seconds.
9.Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until the sauce is slightly thickened and the tofu is heated through.
10. Top with sesame seeds.