Tofu Vegetable Stir-Fry

By Feed The People - Puna, Hawaiʻi Island

Andrei via Unsplash

Serves 6

Ingredients

1 block tofu

1/2 cup shoyu

2 Tbsp sugar

*optional 1-2 Tbsp ginger, minced

*optional 2 Tbsp rice wine

2 Tbsp canola oil

1 broccoli veg pack (broccoli, bell peppers, carrots, onions), sliced

2-3 cloves garlic, minced

6 cups cooked rice

3 each green onions, sliced

1 Tbsp sesame seeds

Directions

Remove the tofu from the package and discard liquid. Wrap the tofu in paper towels, or a clean kitchen towel, and place it underneath a heavy cutting board or bowl for 30 minutes to squeeze out the excess liquid. Dice the tofu into bite-sized cubes.

In a small bowl, whisk together the shoyu, sugar, ginger and rice wine.

In a large skillet, over medium-high heat, warm 1 Tbsp oil and pan fry the tofu until golden brown. Remove the tofu from the pan and drain on a paper towel.

Add another 1 Tbsp oil to the skillet and stir-fry the vegetables 7-10 minutes. Add the garlic and cook one more minute. Add the tofu and sauce and cook 3 more minutes.

Serve over rice and garnish with green onion and sesame seeds if you have them on hand.

Recipe edited by Sarah Burchard