Tofu Stir Fry

INGREDIENTS

• FOR TOFU

  • 1 (14-oz.) block extra-firm tofu

  • 1 tbsp. shoyu

  • 1 tbsp. sesame oil

  • 1/2 tsp. freshly ground black pepper

  • 2 tbsp. cornstarch

• FOR STIR FRY

  • 3 tbsp. extra-virgin olive oil, divided

  • Kosher salt

  • 3 cloves garlic, minced

  • 1 tbsp. freshly minced ginger

  • Assorted vegetables of your choosing. I like to put broccoli, cabbage, zucchini, carrots, onions, etc.

• FOR SAUCE

  • 2 tbsp. shoyu

  • 2 tsp. sesame oil

  • 1/4 c. water

  • 2 tbsp. packed brown sugar

  • 2 tsp. cornstarch

DIRECTIONS

Step 1

Simmer tofu for 2 minutes in a pot of salted boiling water. Remove from heat and when cooled, squeeze and pat dry.

Step 2

Cut tofu then mix with sesame oil, shoyu, and black pepper in a medium bowl. Once liquids are absorbed, toss with cornstarch.

Step 3

Heat 2 tablespoons oil in wok or skillet over medium-high heat. Add tofu and let cook until golden on all sides, turning occasionally ( around 7 to 8 minutes). Season with salt and pepper, remove from heat, and set aside.

Step 4

Heat 1 tablespoon oil and add in garlic and ginger and cook until fragrant.. Stir in vegetables. Cook until your choice of tenderness. Season with salt and pepper.

Step 5

In a bowl, mix together sauce ingredients - shoyu, sesame oil, water, brown sugar, and cornstarch. Return tofu to skillet and add sauce mixture to pan. Stir and cook until slightly thickened, 2 minutes.