Chinese Tofu, Broccoli and Carrot Stir-Fry
Golden tofu and crisp-tender broccoli and carrot get coated in a glossy ginger-tamari sauce, served over rice.
Fits Celiac, Low-FODMAP, Pregnancy and 10 more diets
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Ingredients
- 200 g firm tofu, pressed and cubed
- 150 g broccoli, cut into small florets
- 1 carrot, thinly sliced
- 1 tbsp gluten-free tamari
- 2 tbsp water
- 1 tsp cornstarch
- 1 tsp fresh ginger, finely grated
- 1 tbsp garlic-infused olive oil
- ¾ cup cooked rice
Method
- Whisk tamari, water, cornstarch, and ginger until smooth.
- Heat infused oil; brown tofu, turning until golden on several sides.6 min timer
- Add broccoli and carrot; stir-fry until tender-crisp and bright.5 min timer
- Pour in sauce; stir until glossy and thickened around tofu.2 min timer
- Serve the stir-fry hot over cooked rice.
Why it works
- Picky eater: Familiar golden tofu and rice come with mild ginger sauce and simple vegetables.
- No red meat: Tofu is the main protein, with broccoli and carrot alongside.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
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This recipe also fits: Low-FODMAP recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, IBS recipes, High cholesterol recipes, Vegetarian recipes, Vegan recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Chinese recipes, Gluten-free Asian recipes.