Name: Tofu Veggie Stir Fry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 tbsp soy sauce (or liquid aminos); 2 tbsp maple syrup (or agave); 1 tsp ginger (minced); 3 cloves garlic (finely minced); 1 tbsp rice vinegar; 1 lb firm tofu (pressed); null pinch sea salt (to taste); null pinch pepper (to taste); 2 tsp neutral oil (high smoke point (e.g., avocado oil)); 2 tsp sesame oil; 2 heads broccoli (large stem removed and chopped); 1 large Carrot (peeled and julienned); 2 tsp cornstarch; 2 tsp water; null to_garnish sesame seeds (extra, for garnish); null to_garnish scallions (chopped, for garnish)

Instructions

Show units in method

1

Whisk the soy sauce (4 tbsp), maple syrup (2 tbsp), minced ginger (1 tsp), finely minced garlic (3 cloves), and rice wine vinegar (1 tbsp) together. Set aside.
2

In a pan over medium-high heat, add the neutral oil (2 tsp) and sesame oil (2 tsp). Once hot, add the firm tofu (1 lb) and 2 tbsp of the prepared sauce. Cook for 2 to 3 minutes per side until crisped and browned. Season with [pinch sea salt] and [pinch pepper]. Remove and set aside.
3

In the same pan, add the broccoli (2 heads) and carrot (1 large). Stir fry for minutes (2). Add water (3 tbsp), cover, and steam for minutes (2).
4

Uncover, reduce heat to medium. Add the cooked firm tofu (1 lb) and the remaining sauce. Create a slurry by mixing cornstarch (2 tsp) with water (2 tsp) and pour it into the pan. Stir to coat everything and cook for 2 to 3 minutes until the sauce thickens.
5

Remove from heat. Garnish with [to_garnish sesame seeds] and [to_garnish chopped scallions]. Serve hot.