# Crispy Tofu & Veggie Stir-Fry

> Cornstarch-crisped tofu with broccoli, peppers and carrots in a gluten-free tamari sauce.

Serves 4. Prep 10 min, cook 15 min. dinner; vegan, vegetarian, pescatarian, gluten-free, dairy-free, high-protein. Contains: soy, sesame.

Nutrition per serving (USDA FoodData Central): 630 calories, 43 g protein, 64 g carbs, 26 g fat, 10 g fiber, 840 mg sodium.

## 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.

recipe_id: `tofu-veggie-stir-fry` (use with the Mise MCP tools build_shopping_list and log_calories)