Tofu Stir Fry

Ingredients

• 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 or arrowroot powder
• 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)

Method

1. In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
2. 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.
3. Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
4. In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
5. Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.4 min timer
6. 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.5 min timer
8. Add the garlic and ginger and cook 30 to 60 seconds.1 min timer
9. Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.2 min timer
10. Top with sesame seeds.