Sesame Ginger Tofu and Veggie Stir-Fry

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)
• 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

1. 1

   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.

2. 2

   Cube the tofu and toss with the salt and cornstarch until evenly coated.

3. 3

   Whisk together the ingredients for the sauce and set aside: garlic, ginger, maple syrup, soy sauce, water, sesame oil, rice wine vinegar.

4. 4

   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.

5. 5

   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.

6. 6

   Serve with cooked brown rice.