Brook Recipe

Tofu Veggie Stir Fry

By Cami Woomer, DTR

Servings: 4

Prep Time: 15 min

Cook Time: 15 min

Use whatever veggies you have on hand for this “better than take-out” stir fry. Bonus: it gets dinner on the table in a flash!

Ingredients:

1 block extra firm tofu (14-16 oz)
4 cloves garlic, minced
2 teaspoons fresh ginger, grated or minced (or 1/4 tsp dried ginger)
1 tablespoon honey
1 teaspoon sriracha
1/4 cup lime juice
1/4 cup reduced sodium soy sauce
2 tablespoons sesame oil
2 cups of veggies, sliced or chopped into 1 inch pieces (ex: red bell pepper, carrot sticks or coins, edamame, snow peas, broccoli, green beans, zucchini)
Toppings: sesame seeds, chopped green onions, red pepper flakes, sriracha, etc.

Directions:

Remove the tofu from packaging and liquid. Wrap the tofu with a dish towel & place a plate on top. Let drain for 10-15 minutes, then remove plate, unwrap the tofu, and slice into cubes.
In a medium bowl, whisk together the garlic, ginger, honey, sriracha, lime juice & soy sauce to make your stir fry sauce. Set aside.
Heat sesame oil in a large pan over medium heat. Add tofu & pan fry for about 5-7 minutes, flipping the tofu occasionally.
Add vegetables to the pan, stirring frequently until tender, about 3-4 minutes depending on the type of veggies you use.
Add your stir fry sauce to the pan, cooking 3-5 minutes, stirring frequently to thicken.
Serve over brown rice, quinoa, or soba noodles to balance the dish. Garnish with optional toppings. Enjoy!

Note: This dish can be made gluten-free by using gluten-free tamari in place of soy sauce. Make sure to serve with a gluten-free starch such as brown rice or quinoa.