Tofu and Vegetable Stir Fry Variation

Ingredients:

400g firm tofu, pressed and cubed

3 tablespoons soy sauce or tamari

2 tablespoons maple syrup

1 tablespoon sesame oil

2 tablespoons grated ginger

3 minced garlic cloves

1 sliced red bell pepper

1 cup snap peas

1 cup broccoli florets

1 sliced carrot

1/2 cup sliced mushrooms

2 tablespoons vegetable oil

1 tablespoon rice vinegar

1 teaspoon chili flakes (optional)

2 green onions, sliced for garnish

1 tablespoon sesame seeds for garnish

Instructions:

1. In a bowl, whisk together 2 tablespoons soy sauce, maple syrup, 1 tablespoon sesame oil, 1 tablespoon grated ginger, and 2 minced garlic cloves. Add tofu cubes and marinate for at least 30 minutes.

2. Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat. Add marinated tofu and cook until golden brown on all sides. Remove tofu from the pan and set aside.

3. In the same pan, add another tablespoon of vegetable oil. Stir in the remaining garlic and ginger, and chili flakes if using, cooking for about 30 seconds.

4. Add bell pepper, snap peas, broccoli, carrot, and mushrooms. Stir-fry for about 5 minutes or until vegetables are tender but still crisp.

5. Return tofu to the pan. Add the remaining 1 tablespoon soy sauce and rice vinegar. Stir well to combine and heat through.

6. Garnish with green onions and sesame seeds before serving.

Makes 4 servings.

Nutrition Facts per serving: 250 Calories, 16g Protein, 18g Carbohydrates, 14g Fat

Entree