Sesame Ginger Tofu and Veggie Stir-Fry

Sesame Ginger Tofu and Veggie Stir-Fry! Looking for a healthy dinner option? This is it! Perfectly crisp tofu, broccoli and carrots in a sesame-ginger-garlic sauce. Vegan & Gluten-Free.

📝 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. 1Press 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. 2Cube the tofu and toss with the salt and cornstarch until evenly coated.
3. 3Whisk together the ingredients for the sauce and set aside: garlic, ginger, maple syrup, soy sauce, water, sesame oil, rice wine vinegar.
4. 4Heat 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. 5Remove 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. 6Serve with cooked brown rice.