Tofu Stir Fry with Broccoli

Ingredients

• 1/2 cup soy sauce (low sodium recommended)
• 1/2 cup vegetable stock* (or water)
• 1 teaspoon sesame oil
• 1/2 tablespoon rice vinegar
• 2 cloves garlic (minced)
• 1-2 teaspoons ginger (grated or minced)
• 1 tablespoon sugar or honey (more for a sweeter sauce)
• 1 tablespoon cornstarch
• Pinch red pepper flakes (optional)
• 10-14 ounces extra firm tofu (cubed)
• 1 1/2 Tablespoons cornstarch
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 2-3 Tablespoons neutral oil
• 3 cups broccoli florets (bite-sized pieces)
• 1 cup carrots (diced)
• 1 red bell pepper (thinly sliced)
• 2 cloves garlic (thinly sliced or minced)
• 1 cup stir fry sauce* (see notes)

Instructions

1. 1

   The Sauce: whisk together the stir fry sauce ingredients and set aside.

2. 2

   Press tofu between paper towels to release excess water. Continue until most of the water is released. Cut the pressed tofu into 1/2 to 1 inch cubes, depending on your preferences. Toss with cornstarch, salt, and pepper until coated.

3. 3

   In a wok or large saute pan, heat oil over medium-high heat. Add tofu in an even layer and cook for 2-3 minutes until the first side is golden brown, stir and continue cooking until all sides are golden brown and crisp. Remove from pan and set aside.

4. 4

   Add the broccoli and carrots to the skillet. Cook for 3-4 minutes, then add the bell pepper and garlic (if using extra). Cook for 2 minutes, then stir in the stir-fry sauce. Add the tofu back to the pan and simmer for another 2-3 minutes until the sauce has thickened slightly and the veggies are tender.

5. 5

   Serve with rice or noodles if preferred, and garnish with green onions, cilantro, or lime.