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Loading...| 1 block tofu | |
| 2 cups mixed vegetables (carrots, broccoli, bell peppers, snow peas, onions, mushrooms) | |
| 2 cloves garlic, minced | |
| 1 tablespoon ginger, grated | |
| 2 tablespoons soy sauce | |
| 1 tablespoon honey | |
| 1 tablespoon rice vinegar | |
| 1 tablespoon cornstarch | |
| 2 tablespoons vegetable oil | |
| Salt and pepper to taste |
| 1. | Press the tofu to remove excess water, then cut it into cubes. |
| 2. | Heat 1 tablespoon of oil in a wok or large frying pan over high heat. |
| 3. | Add the tofu and cook until browned on all sides, then remove it from the pan and set aside. |
| 4. | Add another tablespoon of oil to the pan and add the garlic and ginger. |
| 5. | Cook for 30 seconds, then add the mixed vegetables and stir-fry for 3-5 minutes until tender. |
| 6. | In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch. |
| 7. | Pour the sauce over the veggies and continue to stir-fry until the sauce has thickened and coated the vegetables. |
| 8. | Add the tofu back to the pan and stir to combine. |
| 9. | Season with salt and pepper to taste, then serve hot over rice or noodles. |
Healthy, high in protein, quick and easy to make
May require buying some new ingredients if not already in pantry
This dish is high in protein and packed with vitamins and minerals from the mixed vegetables. Tofu is a great source of plant-based protein and is also high in iron and calcium.
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