Description
Crispy tofu, vibrant veggies, and a sticky-sweet ginger sauce come together in this fast, flavorful stir-fry—perfect for weeknights, meal prep, and clean-out-the-fridge nights!
Ingredients
Scale
- 4 tbsp soy sauce or liquid aminos
- 2 tbsp maple syrup or agave
- 1 tsp fresh ginger, minced
- 3–4 garlic cloves, finely minced
- 1 tbsp unseasoned rice vinegar
- 1 lb firm tofu, pressed and cubed
- Sea salt and black pepper, to taste
- 2 tsp neutral oil (like avocado or canola)
- 2 tsp sesame oil
- 2 heads broccoli, chopped
- 1 large carrot, peeled and julienned
- 2 tsp cornstarch + 2 tsp water (slurry)
Instructions
- Whisk together all sweet ginger sauce ingredients and set aside.
- Heat both oils in a large skillet or wok over medium-high. Add tofu and 2 tbsp sauce. Crisp tofu on all sides, about 2–3 minutes per side. Remove and set aside.
- Add broccoli and carrot to pan. Stir-fry 2 minutes. Add a few tablespoons water, cover, and steam 2 minutes.
- Lower heat to medium. Return tofu to pan, add remaining sauce and cornstarch slurry. Stir and cook 2–3 minutes, until sauce thickens.
- Serve over rice or grain of choice. Top with scallions and sesame seeds.
Notes
Press tofu for at least 15 minutes for best texture. Double the sauce if you like things extra saucy. Add your favorite veggies or a handful of cashews for crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 7g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg