Ingredients
Scale
- 1 block (14 ounces) extra-firm tofu, pressed and cubed
- 1/4 cup soy sauce (or tamari for a gluten-free option)
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 cups cooked brown rice
- Sesame seeds and sliced green onions, for garnish
Instructions
- In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. This marinade is where our tofu gets its punch of flavor.
- Place the cubed tofu in a shallow dish and pour half of the marinade over it, tossing gently to coat. Let it sit for at least 15 minutes to soak up all those wonderful flavors.
- In a separate bowl, mix the remaining marinade with the cornstarch, setting it aside for later.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until they’re golden brown and slightly crisp around the edges, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- In the same skillet, add the broccoli, bell pepper, and snap peas. Stir-fry for about 5 minutes until they are vibrant and just tender. Remember, you want them to keep a bit of crunch!
- Return the tofu to the skillet, pour in the reserved marinade with cornstarch, and stir well. Cook for another 2-3 minutes until everything is well-coated and the sauce has thickened.
- Serve the tofu and vegetables over a bed of brown rice, garnished with sesame seeds and green onions. Enjoy the satisfaction of a meal that’s both simple and flavorful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
