Stir-Fried Tofu with Vegetables and Soy Sauce

Name: Stir-Fried Tofu with Vegetables and Soy Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 14 oz firm tofu; 1 cup broccoli florets; 1/2 cup carrots; 3 tbsp soy sauce; 1 tbsp sesame oil; 2 cloves garlic; 1 tbsp ginger; 1 tsp cornstarch

Crispy tofu paired with colorful vegetables in a savory soy-based glaze, ready in under 20 minutes.

Cuisine: Asian

Category: Asian

Prep: 15 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

14 oz firm tofu
1 cup broccoli florets
1/2 cup carrots
3 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic
1 tbsp ginger
1 tsp cornstarch

Instructions

Step 1: Press 14 oz firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes. Toss with 1 tsp cornstarch until evenly coated.
Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes, flipping occasionally, until golden brown on all sides. Remove and set aside.
Step 3: In the same skillet, add 2 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until aromatic. Add 1 cup broccoli florets and 1/2 cup sliced carrots, cooking for 4-5 minutes until crisp-tender.
Step 4: Return tofu to the skillet. Add 3 tbsp soy sauce and 1/4 cup water, stirring until sauce bubbles and thickens slightly. Cook for 1 minute more until vegetables are tender-crisp.