Crispy tofu paired with broccoli florets, diced carrot, and bell pepper are tossed in a homemade stir-fry sauce. It's a hearty vegetarian dinner ready in under 30 minutes!
The Sauce: whisk together the stir fry sauce ingredients and set aside.
½ cup soy sauce, ½ cup vegetable stock*, 1 teaspoon sesame oil, 1/2 tablespoon rice vinegar, 2 cloves garlic, 1-2 teaspoons ginger, 1 tablespoon sugar or honey, 1 tablespoon cornstarch, Pinch red pepper flakes
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.
10-14 ounces extra firm tofu, 1 ½ Tablespoons cornstarch, ½ teaspoon kosher salt, freshly ground black pepper
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.
2-3 Tablespoons neutral oil
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.
3 cups broccoli florets, 1 cup carrots, 1 red bell pepper, 2 cloves garlic, 1 cup stir fry sauce*
Serve with rice or noodles if preferred, and garnish with green onions, cilantro, or lime.
Notes
Storage: place leftovers in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 2 months.
*Sauce: the sauce makes approximately 1 1/4 cups; if you prefer a less saucy stir fry, add about 1 cup of the sauce and continue adding more until the desired amount is reached.
To make the sauce even thicker, add an additional 1/2 tablespoon of cornstarch.