Judy Spencer
CSMS Magazine
Try this recipe. You won’t regret it.
Ingredients (Serves 2–3)
For the Tofu
14 oz (400g) firm tofu, drained and pressed.
2 tbsp cornstarch
2 tbsp vegetable oil (for frying)
For the Vegetables
1 red bell pepper, sliced into thin strips.
1 cup broccoli florets
1 carrot, thinly sliced.
1 cup snap peas or green beans
2 cloves garlic, minced
1-inch piece of ginger, minced
For the Stir-Fry Sauce
3 tbsp soy sauce (low-sodium preferred)
1 tbsp hoisin sauce (optional for extra flavor)
1 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil
1 tsp honey or maple syrup
1 tbsp water
½ tsp red pepper flakes (optional for heat)
Optional Garnishes
Sesame seeds
Sliced green onions
Instructions
Prepare the Tofu
Cut the pressed tofu into bite-sized cubes.
Toss the tofu cubes in cornstarch until evenly coated.
Heat vegetable oil in a nonstick skillet or wok over medium-high heat.
Fry tofu until golden and crispy on all sides (about 6–8 minutes).
Remove tofu from the pan and set aside on a plate lined with a paper towel.
Stir-Fry the Vegetables
In the same pan, add a bit more oil if needed.
Add minced garlic and ginger, stir for about 30 seconds until fragrant.
Add carrots and broccoli first (harder veggies), cook for 2–3 minutes.
Add bell pepper and snap peas, stir-fry another 2–3 minutes until vegetables are tender-crisp.
Make the Sauce
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, water, and red pepper flakes.
Combine Everything
Return the tofu to the pan with the vegetables.
Pour the sauce over the tofu and vegetables.
Stir well to coat everything evenly. Let it cook for another 2 minutes until the sauce thickens slightly.
Serve
Garnish with sesame seeds and sliced green onions if desired.
Serve hot with steamed jasmine rice, brown rice, or noodles.
