Broccoli Tofu Stir Fry
Here’s what we had for dinner Monday night. It’s very adaptable to whatever your fave veggies and/or source of protein is, and the sauce is simple and tasty—no need to buy premade. We make variations of this stir fry quite often. Happy eating!
BROCCOLI TOFU STIR FRY
1 12-ounce package firm or extra-firm tofu (NOT silken or Mori-Nu), cut into small dice
fresh ginger and garlic
oil for sauteing (we use olive)
1-2 heads of broccoli, cut into bite-sized florets
1 red pepper, cut in small strips
other veggies of choice: we often throw in some cauliflower (we have one child who loves broccoli, and one who loves cauliflower), carrots, snap or snow peas, etc.
The sauce:
1 cup stock
2-3 Tbsp tamari or soy sauce
1 Tbsp toasted sesame oil
1 Tbsp sugar
1 1/2 Tbsp cornstarch
1 tsp hot sauce (optional)
Fry tofu cubes in oil in a wok with minced ginger and garlic over medium-high heat until tofu is golden on several sides. Meanwhile, prep your veggies. Add hardest veggies first (carrots, cauliflower) once tofu is golden, medium (broccoli) after a few minutes and soft (snap peas, pepper) again after a few more minutes—add occasional splashes of water to the wok to help veggies steam and cook. Meanwhile, make your sauce by combining all ingredients save cornstarch, then mixing in cornstarch by first combining it with a bit of water. When the veggies are done to your liking—it does NOT cook more when the sauce is on—stir the sauce once more to mix up the cornstarch, then pour over stir fry and stir constantly over heat, getting everything coated and allowing the sauce to thicken (this should happen VERY quickly, 1 or 2 minutes, tops). Serve immediately over rice.