Description
Delight in the vibrant flavors of sesame ginger tofu with broccoli and snap peas, a quick and nutritious vegan dish perfect for any occasion.
Ingredients
Scale
- 14 oz firm or extra-firm tofu
- 2 tbsp cornstarch
- 1 tbsp sesame oil (for cooking)
- 2 cups broccoli florets
- 1 cup snap peas
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Press the tofu for about 15 minutes to remove excess moisture. Cut it into bite-sized cubes.
- Toss tofu cubes in cornstarch until evenly coated.
- Steam broccoli florets and snap peas until tender-crisp, about 3 minutes.
- In a bowl, whisk together soy sauce, honey (or maple syrup), minced garlic, grated ginger, sesame oil, and cornstarch-water mixture until smooth.
- Heat a nonstick skillet over medium-high heat and add sesame oil. Cook tofu cubes in an even layer until golden brown on all sides (about 4 minutes per side).
- Add steamed vegetables to the skillet and stir-fry for an additional minute.
- Pour sauce over tofu and vegetables, stirring gently to coat. Simmer until sauce thickens slightly, about 2 minutes.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For added crunch, try using carrots or bell peppers in place of some of the broccoli. - To increase spiciness, add red pepper flakes or sriracha to the sauce. - Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on the stove or microwave.