Description
A Stir Fry Packed With Garlicky Goodness
This fast, flavorful stir fry brings together crispy tofu, tender broccoli and a rich garlic ginger sauce for a simple, satisfying meal that works any night of the week.
Ingredients
Stir Fry
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1 Tbsp peanut oil
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1 Tbsp tamari
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2 cups frozen tofu chunks thawed
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2 heads broccoli
Sauce Components
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2 Tbsp water
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1 Tbsp cornstarch
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1/3 cup rice wine
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3 Tbsp tamari
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2 Tbsp brown sugar
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1 tsp toasted sesame oil
Aromatics
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3 Tbsp peanut oil
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2 inches fresh ginger peeled and minced
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4 large garlic cloves minced
Instructions
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In a skillet over high heat fry tofu in peanut oil, seasoning with tamari, until browned. Set aside.
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Steam broccoli until bright green and tender. Set aside.
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In a small bowl stir together water and cornstarch. Set aside.
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In another small bowl stir together rice wine, tamari, sugar and sesame oil. Set aside.
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Heat peanut oil in a large wok or skillet over high heat.
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Add ginger and garlic and sauté for 30 seconds.
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Add broccoli and tofu and toss until coated with oil.
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Pour wine mixture down the side of the pan and toss again.
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Reduce heat to medium, cover and cook 30 seconds.
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Stir cornstarch mixture again and add to wok. Stir to combine.
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Cook uncovered another 1 to 2 minutes until sauce thickens.
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Serve immediately over rice or enjoy on its own.
Notes
Serve over jasmine rice, rice noodles or quinoa for a complete meal.
Top with scallions, crushed peanuts or a sprinkle of sesame seeds for extra crunch.
Add chili crisp or sriracha for a spicy kick.
Nutrition info is approximate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: Stir Fry
- Cuisine: Asian Inspired, Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310kcal
- Sugar: 8g
- Sodium: 1180mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg