Ginger Tofu Stir Fry
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For the stir fry
cup uncooked brown or white rice
ounces extra firm tofu
tablespoons grapeseed or canola oil, divided
ounces frozen broccoli florets, thawed
cups 1-inch sliced asparagus (about 8 ounces)
cups halved cherry tomatoes (about 10 ounces)
green onions, finely sliced, plus additional for serving
For the sauce
tablespoons minced fresh ginger
cup low sodium soy sauce
cup fresh lime juice (about 2 limes)
cup loosely packed mint leaves, chopped
Cook the rice according to package instructions. Set aside.
Stir together the garlic, ginger, soy sauce, lime juice, honey, and red pepper flakes. Set aside.
Cut the tofu into cubes and transfer to a paper towel-lined plate. Place a second plate on top, then press firmly. Change the paper towels, wait a minute, then press again, removing as much water as possible.
Heat 2 tablespoons oil in a large skillet or in a wok over medium. When the oil is shiny, add the tofu in a single layer. Let the tofu cook a few minutes until golden on one side, then flip to pan fry on all sides until golden. Remove to a paper towel-lined plate to drain.
Return the pan to the heat and add the remaining 2 tablespoons oil. Let heat for 30 seconds, then add the asparagus and broccoli, along with 1/4 cup of the stir fry sauce (be careful-the sauce may splatter a bit on the heat). Cook until the veggies are crisp-tender, about 5 minutes. Add additional 1/4-cup sauce, reserved tofu, tomatoes, and green onions. Cook 2 additional minutes. Stir in the mint, then serve over rice, garnished with additional green onions and sauce as desired.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.