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Sesame Ginger Tofu and Veggie Stir-Fry
Sesame Ginger Tofu and Veggie Stir-Fry! Looking for a healthy dinner option? This is it! Perfectly crisp tofu, broccoli and carrots in a sesame-ginger-garlic sauce. Vegan & Gluten-Free.
Equipment
Ingredients
- 14 ounce package extra-firm tofu, cubed
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 4 cups chopped broccoli florets
- 1 cup sliced carrots
- 2 cups cooked brown rice, for serving
Sesame Ginger Sauce
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 tablespoon maple syrup
- 1/3 cup low-sodium soy sauce or tamari for gluten-free version
- 2 tablespoons water
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice wine vinegar
Instructions
- Press the tofu: you can use a tofu press or wrap the tofu in a kitchen towel or paper towels and place a heavy object on top. Let sit for 10 minutes while you prepare the sauce and chop the vegetables.
- Cube the tofu and toss with the salt and cornstarch until evenly coated.
- Whisk together the ingredients for the sauce and set aside: garlic, ginger, maple syrup, soy sauce, water, sesame oil, rice wine vinegar.
- Heat the oil in a large skillet or wok over medium heat and add the tofu. Let fry for 2-3 minutes until crispy, then flip and cook another 2-3 minutes more until golden brown all over. Add 2 tablespoons of the sauce and let cook until tofu is caramelized.
- Remove the tofu and add another teaspoon or so of olive oil to the skillet. Add the broccoli and carrots and stir-fry until vegetables are tender, about 5-7 minutes. Add the sauce and the cooked tofu and cook 1-2 more additional minute until sauce is mostly absorbed.
- Serve with cooked brown rice.
Nutrition
Serving: 1servingCalories: 341kcalCarbohydrates: 42gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 1343mgPotassium: 696mgFiber: 5gSugar: 7gVitamin A: 5913IUVitamin C: 84mgCalcium: 109mgIron: 3mg