Teriyaki Tofu Stir-Fry

Prep time: 15 minutes | Servings: 2

Crispy tofu with colorful vegetables in sweet teriyaki sauce

Photo by Alesia Kozik on Pexels

Ingredients

• 7.00 oz tofu
• 1.00 cup broccoli
• 1.00 whole Carrot
• 0.50 cup snap pea
• 2.00 tbsp soy sauce
• 1.00 tbsp maple syrup
• 1.00 tsp rice vinegar
• 0.50 tsp Ginger
• 1.00 cup rice

Instructions

1. Press 6 oz firm tofu between paper towels with a heavy object on top for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
2. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon brown sugar, 2 tablespoons water, and 0.5 teaspoon cornstarch until smooth. Set teriyaki sauce aside.
3. Cut 0.5 medium bell pepper into 1-inch pieces, chop 0.75 cup broccoli florets into bite-sized pieces, slice 0.5 medium carrot into thin rounds, mince 1 clove garlic clove, and grate 0.5 teaspoon fresh ginger. Slice 1 stalk green onion.
4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes in a single layer and cook undisturbed for 3-4 minutes until golden brown on the bottom. Flip and cook another 3-4 minutes until crispy on all sides. Remove tofu from pan and set aside.
5. Add remaining 1 tablespoon vegetable oil to the same pan. Add 0.5 medium carrot and 0.75 cup broccoli florets, stir-fry for 3 minutes until slightly tender. Add 0.5 medium bell pepper, 1 clove minced garlic clove, and 0.5 teaspoon grated fresh ginger, cook for 1 minute until fragrant.
6. Return tofu to the pan. Pour teriyaki sauce over everything and toss constantly for 1-2 minutes until sauce thickens and coats all ingredients evenly.
7. Serve the teriyaki tofu stir-fry over 1 cup cooked white rice. Garnish with 0.5 teaspoon sesame seeds and sliced 1 stalk green onion.

Nutrition (per serving)

Calories: 582 | Fat grams: 21g | Sodium mg: 1420g | Carbs grams: 73g | Fiber grams: 6g | Sugar grams: 16g | Protein grams: 23g | Cholesterol mg: 0g