Wok-Fried Tofu with Mixed Vegetables

Crispy pan-fried tofu and a colorful mix of frozen vegetables tossed in a savory soy-ginger sauce, served over fluffy instant brown rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $3.98/serving

Dietary

• Dairy-Free
• Vegetarian
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• quick
• healthy
• stir-fry
• savory

Ingredients

• 8 ounce extra-firm tofu (pressed, cubed)
• 3 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon sesame oil
• 1 clove garlic (minced)
• 0.5 teaspoon fresh ginger (grated)
• 4 cup frozen mixed vegetables (stir-fry blend)
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 0.25 cup vegetable broth
• 1 cup instant brown rice

Instructions

1. Prepare instant brown rice according to package directions. Set aside.
2. While rice cooks, pat the pressed tofu cubes very dry with paper towels. In a medium bowl, toss the tofu with 1 tablespoon soy sauce and cornstarch until evenly coated.
3. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, rice vinegar, honey, and water or vegetable broth. Set aside.
4. Heat sesame oil in a large skillet or wok over medium-high heat. Add the coated tofu and cook, stirring occasionally, until golden brown and crispy on all sides, about 6-8 minutes. Remove tofu from the skillet and set aside.
5. Add minced garlic and grated fresh ginger to the skillet, cook for 30 seconds until fragrant. Add the frozen mixed stir-fry vegetables. Cook, stirring frequently, for 5-7 minutes, until vegetables are tender-crisp.
6. Return the cooked tofu to the skillet with the vegetables. Pour the prepared sauce over everything and stir to coat. Cook for 1-2 minutes until the sauce has thickened slightly.
7. Serve the wok-fried tofu and vegetables immediately over the instant brown rice.

Notes

Ensure tofu is well-pressed and dried for maximum crispiness. Adjust soy sauce to taste, or use low-sodium if preferred.

Nutrition (per serving)

• Calories: 420
• Protein: 24.5 g
• Carbohydrates: 54.3 g
• Fat: 14.8 g
• Fiber: 9 g
• Sodium: 1280 mg
• Saturated Fat: 2.1 g
• Sugar: 9.2 g