GINGER TOFU STIR-FRY

Happy New Year! One of my goals this year is to eat more vegetables (I already eat a lot but could always do better). One of my favourite ways to eat them is to make a big stir-fry and serve it with rice. I had posted this homemade ginger sauce a while back and a lot of you wanted the recipe so here you go!

*One thing to note is that this dish has a bit of a kick to it. If you don’t want it to be spicy - omit the sriracha. If you’d like it to be spicier, add as much of the hot sauce as you’d like! Play around with it.


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Makes: 3-4 servings

What you’ll need:

1 package extra firm tofu (I use organic where possible)
1 full head of broccoli
1 yellow, red OR orange pepper
1 small onion
Basmati rice (I make enough for 4-6 servings so I have leftovers)
1 tbsp sesame oil (if you are allergic to sesame use olive)

For the sauce:

1 tsp ground ginger
4 garlic cloves - minced
1/2 cup maple syrup
1/4 cup rice vinegar
3 tbsp soy sauce
1 tbsp sesame oil
1/2 tbsp sriracha
1/2 cup water
2 tbsp corn starch + 6 tbsp water


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Directions:

  1. Preheat your oven to 400F.

  2. Cut your tofu into cubes and press the water out with a paper towel. If you have more time, put a paper towel over the tofu cubes and place a heavy object on it and leave for about 10 minutes. Skip this step if you are pressed for time.

  3. Place the tofu on a parchment paper lined baking sheet. Sprinkle sea salt and pepper over the tofu and mix around. Bake for 15-20 minutes flipping halfway.

  4. In the meantime, prepare your basmati rice (or whatever rice you are using). Follow package instructions.

  5. Cut your broccoli up into small florets and cut your onion and pepper.

  6. Now prepare the sauce. In a medium sized bowl, whisk together the ground ginger, minced garlic, maple syrup, rice vinegar, soy sauce, sesame oil, sriracha and water. Once the tofu is done, place your tofu in this mixture.

  7. Prepare the corn starch mixture. This will help your sauce thicken up when cooking. Whisk together the 2 tbsp of corn starch and 6 tbsp water. Set aside.

  8. Heat up a wok or large pan on medium-high heat (not too high though, just a little past medium). Add the sesame oil. Once hot, add your onion, pepper and broccoli. Let cook for about 6-7 minutes. Continue to stir.

  9. Add the tofu + sauce mixture to your pan. Continue to stir. Let cook for about 5 minutes.

  10. Once your rice is almost done, add the corn starch mixture to the stir-fry. Continue to stir. It will start to thicken up. After about 4-5 minutes, reduce heat down to low.

  11. Once the sauce has reached your desired thickness, serve with rice and enjoy! :)


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Amanda TraceyComment