Tofu Veggie Stir Fry by Tori Nicole - Musely
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Tofu Veggie Stir Fry

posted in Food & Drink > Recipes
05/24/2016
  • 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

  • Make rice according to manufacturers directions.
    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.
    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.
    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.

  • 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.

  • 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.
    Serve stir-fry over rice.

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