Stir Fried Vegetables with Tofu
- ⅓ cup gluten free soy sauce or Bragg’s Liquid Aminos
- ¾ cup water
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 TBSP sesame oil
- 1 12-16 oz package extra firm tofu
- 3 TBSP olive oil, divided
- 1 medium onion, diced
- 2 cups carrots, sliced
- 1 large red bell pepper, seeded and sliced into strips
- 2 cups sugar snap peas
- 1 15 oz can baby corn, drained
- 2 cups broccoli florets
- 2 tsp cornstarch (or arrowroot powder)
- In a medium bowl, whisk together soy sauce, water, grated ginger, and garlic.
- Gradually whisk in sesame oil. Set aside while preparing tofu.
- Drain tofu block and cut in half lengthwise, then cut into ½ inch thick slices. Pat tofu slices with paper towel to absorb excess moisture.
- Add tofu slices to marinade and let sit in refrigerator at least 30 minutes and up to overnight.
- Heat 2 TBSP olive oil in cast iron skillet over medium high heat.
- When oil is heated, remove tofu pieces from marinade, reserving remaining marinade, and place tofu pieces in a single layer in skillet. Cook tofu for 6 minutes, until you see a golden crust beginning to appear at the sides of the slices. During this time, do not stir or flip tofu, but gently shake pan or nudge with spatula to ensure tofu doesn’t stick to pan. Add more oil to pan if necessary. Once golden crust is visible on bottom of tofu slices, gently turn them to the other side and heat for about 4 more minutes. Gently remove tofu from skillet onto paper towel and set aside.
- Heat 1 TBSP olive oil in a large skillet over medium high heat. Add onions and cook 1 minute. Add carrots and peppers and cook 1 minute. Add snap peas, corn, broccoli and any additional vegetables and cook 2 more minutes, until vegetables are crisp-tender.
- Dissolve cornstarch or arrowroot powder into 1 cup of reserved marinade mixture by stirring together in a small bowl or shaking in a lidded glass jar. Add liquid to vegetables in skillet and simmer until sauce thickens.
- Return tofu to vegetables in skillet and stir until mixed. Serve over brown rice.
Any vegetables of your choice, including bok choy, zucchini, snow peas, mushrooms or others may be added or substituted