Vegan Tofu and Broccoli Stir Fry
Ingredients:
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and pepper to taste
- Cooked rice or noodles for serving
- Sesame seeds and green onions for garnish (optional)
Instructions:
- Prepare the Tofu:
- Press the tofu to remove excess water. Cut it into cubes and set aside.
- Prepare the Sauce:
- In a small bowl, whisk together soy sauce (or tamari), maple syrup (or agave nectar), sesame oil, minced garlic, and minced ginger.
- Stir Fry:
- Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil.
- Once the oil is hot, add the cubed tofu to the skillet. Cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Add sliced onions, red bell pepper, and broccoli florets. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Return the tofu to the skillet with the vegetables.
- Finish and Serve:
- In a small bowl, mix cornstarch with water to make a slurry. Pour it into the skillet along with the sauce mixture.
- Stir everything together and cook for another 1-2 minutes until the sauce thickens and coats the tofu and vegetables evenly.
- Season with salt and pepper to taste.
- Serve the tofu and broccoli stir-fry hot over cooked rice or noodles.
- Garnish with sesame seeds and chopped green onions if desired.
Nutrition Facts (per serving, without rice or noodles):
- Calories: 240 kcal
- Total Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 670mg
- Total Carbohydrate: 18g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 19g
Note: Nutrition values are approximate and may vary depending on specific ingredients used.