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Tofu Veggie Stir Fry

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  • Yield: 4 servings 1x

Ingredients

for the sauce:

  • 1 clove garlic
  • 1 tablespoon grated ginger
  • 2 tablespoons honey
  • 6 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fresh orange juice
  • 1/4 cup water
  • 1 tablespoon cornstarch

for the stir-fry

  • 14 oz firm tofu
  • 4 tablespoons coconut oil, divided
  • 1/3 cup sliced scallions
  • 1 cup sliced carrots
  • 1 cup diced bell pepper
  • 1 cup sliced zucchini
  • 1 cup chopped broccoli
  • cooked rice to serve with

Instructions

  1. Make rice according to manufacturers directions.
  2. Remove tofu from package and place between two layers of paper towels (about 3-4) and place a heavy pan or lid on top. Drain the tofu for 5 minutes to release the extra liquid.
  3. Meanwhile make the sauce by mixing all the ingredients EXCEPT the cornstarch in a mason jar or other container with tight fitting lid; shake to combine.
  4. Cut the tofu into roughly a 1/2-inch dice and place it in a bowl with 3-4 tablespoons of the sauce you made.
  5. Heat 2 tablespoons of coconut oil in large wok over medium-high heat. Add the tofu when the wok is hot and cook 2-3 minutes per side until the tofu is crispy and brown. Remove from the wok and place it on a plate. Add the other 2 tablespoons of coconut oil to the wok and turn heat down to medium. Add the scallions and carrots and cook for 1-2 minutes. Add the zucchini and cook 1-2 minutes more. Add the broccoli and cook for 1-2 minutes.
  6. Add the cornstarch to the remaining sauce and mix. Turn the heat up to medium-high on the work and add the sauce to the wok. Add the tofu and cook, stirring to coat everything, for 1 minute.
  7. Serve stir-fry over rice.