Tofu Stir Fry

Name: Tofu Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 16 oz extra firm tofu; 8-10 mini sweet peppers, sliced; 2 cups zucchini, chopped; 15 spears asparagus, chopped; 2/3 cup brown jasmine rice; 1/2 tbsp olive oil; 1/2 tsp arrowroot flour; Optional toppings: sliced green onion and sesame seeds; 1 lime; 2 tbsp low sodium soy sauce; 1 tbsp rice vinegar; 2 tsp freshly grated ginger; 1 tsp honey; 1 tsp sesame oil; 1/2 tsp garlic powder

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 servings
Calories
289 kcal
Course
Main Course
Cuisine
Asian

Tofu Stir Fry

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

16 oz extra firm tofu
8-10 mini sweet peppers, sliced (120 grams)
2 cups zucchini, chopped (400 grams)
15 spears asparagus, chopped (175 grams)
2/3 cup brown jasmine rice cooked according to package directions
1/2 tbsp olive oil
1/2 tsp arrowroot flour
Optional toppings: sliced green onion and sesame seeds

Marinade

1 lime juiced
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
2 tsp freshly grated ginger
1 tsp honey
1 tsp sesame oil
1/2 tsp garlic powder

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Instructions

Line a dinner plate with paper towels and place block of tofu on top. Add another layer of paper towels on top of tofu and top with another dinner plate. Set aside in the refrigerator for 30-45 minutes.
Cut drained tofu into approx. 1/2" cubes.
Whisk together all marinade ingredients. Pour half over sliced tofu and toss gently to coat. Set aside remaining marinade.
Heat a large skillet or wok over high heat, then add olive oil and swirl around the pan. Add vegetables and toss to stir-fry for 4-5 minutes or until tender-crisp. Set aside on a baking sheet or large plate.
Add tofu to the hot skillet or wok, tossing to sear all sides until lightly browned (5-6 minutes). Add the remaining marinade.
As the tofu continues to cook, whisk arrowroot flour into 2 tbsp of water. Add mixture to wok or skillet and gently mix. Bring to a boil, then return veggies to the wok and toss until evenly coated.
Serve with rice.