Crispy Tofu & Veggie Stir-Fry

Ingredients

• 28 oz firm tofu, pressed and cut into cubes (2 blocks)
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 4 cup broccoli, cut into florets
• 2 bell pepper, sliced
• 1 cup carrot, thinly sliced
• 3 tbsp tamari
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp sesame oil
• 3 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup white rice, uncooked

Instructions

1. Cook the rice with 2 cups water: bring to a boil, cover and simmer on low 15 minutes.
2. Pat the tofu dry and toss with the cornstarch. Heat the oil in a large nonstick skillet over medium-high heat and cook the tofu 8 minutes, turning, until golden. Remove to a plate.
3. In the same pan, stir-fry the broccoli, peppers and carrots with 2 tablespoons water for 4 minutes until crisp-tender.
4. Whisk the tamari, brown sugar, vinegar, sesame oil, garlic and ginger, pour into the pan and bubble for 1 minute.
5. Return the tofu, toss to coat, and serve over the rice.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).