Tofu Stir Fry

We love tofu! It is a very nutritional and versatile ingredient for main courses, soups and sanwiches. The hard version of tofu can make a perfect grill especially when mixed with other ingredients, or well seasoned with salt, black pepper and olive oil.

Tofu provides loads of calcium, iron, B-vitamins, isoflavones and relatively low calories when compared to milk cheeses.

Try this recipe and you’ll fall in love with tofu.

Tofu Stir Fry
Servings: 4 portions

- 1 16-oz package extra-firm, water-packed tofu
- 1/2-1 cup plus 1 tablespoon cornstarch
- 1 bag, 12-oz, Fresh Stir Fry Veggie Medley (or cut your own – whatever veggies you like!)
- 2 tablespoons canola oil
- 1/2 cup vegetable broth
- 1 1/2 tablespoons water

Marinade:
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp toasted sesame oil

Drain tofu; cut into 6 slices width-wise. Press tofu for at least 30 minutes, preferably 1 hour. Mix ingredients for marinade; microwave for 2 minutes or cook over low heat in a saucepan and stir until sugar is completely dissolved. Reserve approx 2/3 cup for sauce, 1/3 cup for actual marinade.
Cut pressed tofu into cubes (6 cubes per slice). Place in a glass dish or plastic zipper bag; pour the 1/3 cup of marinade over the tofu. Marinate for at least 1 hour; preferably 4-6.
Heat 2 tablespoons of oil in large skillet or wok over medium/medium-high heat. Remove tofu from marinade; coat with 1/2 cup cornstarch. Shake off excess.

Make sauce: Add reserved marinade to a saucepan, along with the 1/2 cup vegetable stock/broth. Bring to a rolling boil; boil for 2 minutes to reduce a bit and concentrate the flavors. Whisk together 1 tablespoon cornstarch and 11/2 tablespoons of cool water in a small dish until smooth. Turn sauce down to medium-high; add cornstarch slurry, whisking continuously. Continue to stir until sauce starts to thicken; reduce to low heat. Sauce should lightly coat the whisk.
Cook Tofu: Add tofu to hot pan, being careful to not overcrowd. You’ll probably need to do it in 2 batches. Resist the urge to touch your tofu cubes until they are golden brown on one side – then use tongs to flip. Once golden brown on both sides, remove from pan. Add veggies to pan (you might need to add a bit more oil) and stir-fry until bright and tender-crisp.
Combine: Return tofu to pan with veggies. Add enough sauce so that everything is lightly coated, but not drowning in sauce.
Serve over hot brown rice. Add extra sauce if desired!

Recipe Source: The Daily Green