Tofu Stir Fry

Meal plan

The Low Fat Vanguard

See full meal plan

Nutrition Notes

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)

Preparation

1. 1

   Step 1

   In a small bowl combine soy sauce, vegetable broth and honey. Set aside.

2. 2

   Step 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. 3

   Step 3

   Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.

4. 4

   Step 4

   In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.

5. 5

   Step 5

   Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.

6. 6

   Step 6

   Remove tofu and set aside.

7. 7

   Step 7

   To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.

8. 8

   Step 8

   Add the garlic and ginger and cook 30 to 60 seconds.

9. 9

   Step 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.

10. 10

    Step 10

    Top with sesame seeds.

11. Bon appetit!