Stir Fry Tofu and Vegetables

My daughters adore tofu. For an after school snack, they often saute cubes of tofu in a bit of canola oil with a sprinkling of garlic and onion powder until they are brown and add a dash of soy sauce before devouring the tasty cubes. Today, Madeleine was craving a tofu stir fry with vegetables and found this winner recipe. The sauce was easy to whip together and coated the veggies with a delicious sweet teriyaki flavor. And she discovered a new way to cook tofu--- bake it!

Stir Fry Tofu and Vegetables

Stir Fry

   1 14-ounce package firm or extra firm tofu

   1 cup roughly chopped green beans
   1 1/2 cups chopped broccoli

    1/2 cup roasted red peppers (or fresh peppers to add to the mix)

       1 Tbsp toasted sesame oil for sauteing

Sauce

    1/4 cup low-sodium soy sauce

     1 Tbsp fresh grated ginger

      2 Tbsp brown sugar

      1 Tbsp  maple syrup 

      1 Tbsp cornstarch

Instructions

1.       Preheat oven to 400 degrees F.  Drain the block of tofu, slice in half lengthwise and place between three sets of paper towels. Then place a weight (like a pan) on top.

2.     Keep the tofu between the towels for 15 minutes  and then cut into cubes or rectangles.

3.      Arrange tofu cubes on a parchment-lined baking sheet and bake for a total of 25-30 minutes, flipping once halfway. If you want the tofu to be tougher in texture, cook for 30-35 minutes.

4.    Whisk together all of the sauce ingredients in a small bowl.

5.     Add sesame oil to a large skillet over medium-high heat, then add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat.

6.       Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked, remove from heat. 
Serve over rice for a delicious meal!