Teresa's Recipes
Ginger Tofu Stir Fry
Dive into this vibrant and aromatic Ginger Tofu Stir Fry, where protein-rich tofu meets a medley of fresh vegetables, all brought to life with the zesty kick of ginger and garlic. This dish is not just a feast for the eyes, but also a wholesome and nutritious vegan delight, perfect for any weeknight dinner. The flavors meld beautifully, creating a symphony of tastes that will leave your taste buds dancing. Originating from the heart of Asian cuisine, stir-frying is a quick cooking method that retains the nutrients and colors of the ingredients, making it a favorite for health-conscious cooks.
Ingredients
- 14 ounces, pressed and cut into cubes Firm tofu
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 1 tablespoon, minced Fresh ginger
- 2 cloves, minced Garlic
- 1 tablespoon Cornstarch
- 1/2 cup Vegetable broth
- 1 cup Broccoli florets
- 1 medium, julienned Carrot
- 1 medium, sliced Bell pepper
- 1 cup Snow peas
- 2 tablespoons, toasted Sesame seeds
- 2, chopped for garnish Green onions
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 280
- Fat: 15g
- Carbs: 25g
- Protein: 15g
- Sodium: 500mg
- Sugar: 5g
Instructions
- Begin by pressing the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into bite-sized cubes.
- In a small bowl, whisk together the soy sauce, sesame oil, minced ginger, and minced garlic. This will serve as your sauce.
- Heat a large skillet or wok over medium-high heat. Add the tofu cubes and cook for about 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the tofu from the skillet and set aside.
- In the same skillet, add the broccoli florets, julienned carrot, sliced bell pepper, and snow peas. Stir-fry the vegetables for 3-4 minutes, or until they are tender-crisp and vibrant in color.
- In a separate small bowl, whisk together the cornstarch and vegetable broth until smooth. Pour this mixture into the skillet with the vegetables and cook for 1-2 minutes, stirring continuously, until the sauce thickens.
- Return the cooked tofu to the skillet and gently toss everything together, ensuring the tofu and vegetables are nicely coated with the sauce.
- Remove from heat, and garnish with chopped green onions and toasted sesame seeds before serving.
- Serve this delightful stir fry hot over steamed rice or noodles for a complete meal.
Tips
- For added heat, consider adding a pinch of red pepper flakes or a splash of sriracha to the sauce.
- Feel free to customize the vegetables based on what you have on hand; bell peppers, mushrooms, and zucchini work wonderfully as substitutes.
- For a gluten-free version, use tamari instead of regular soy sauce.