* Buy Together & Subscriptions orders are not eligible for Cashback
Free shipping over $25
Free Shipping on All Orders Over $25.
You may request a return within 30 days from the date the product is shipped.
All returns may be tentative on brand approval.
Tofu Veggie Stir Fry
Food & Drink
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
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.