Sydney Broccoli, Red Pepper & Tofu Stir Fry With Balsamic Vi

Recipe by KateL
READY IN: 20mins
SERVES: 3
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
  • 14
    ounces extra firm tofu, water-packed, drained
  • 3
    tablespoons balsamic vinegar
  • 1
    tablespoon honey or 1 tablespoon agave syrup
  • 2
    garlic cloves, minced
  • 1
    tablespoon grated ginger
  • 1
    tablespoon vegetable oil, for broccoli
  • 1
    tablespoon vegetable oil, for red pepper
  • 1
    red pepper, thinly sliced (I use red bell pepper)
  • 1
    tablespoon vegetable oil, for tofu
  • 4
    scallions, sliced, for garnish
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DIRECTIONS

  • Cut the tofu across the width into 6 slabs. Cut each slab in half to make 12 squares. Blot the tofu to remove some of the moisture and set aside.
  • Whisk together the balsamic vinegar, soy sauce, honey, garlic, and ginger in a small bowl and set aside.
  • Saute the broccoli in 1 tablespoon of oil over medium-high heat until bright green and starting to brown in places, about 5 minutes. Remove broccoli from the pan.
  • Saute the red pepper in 1 tablespoon of oil over medium-high heat until it starts to brown, about 3 minutes. Remove the red pepper from the pan.
  • Saute the tofu in the remaining 1 tablespoon of vegetable oil over medium-high heat until browned, 2 minutes per side.
  • Add the vinegar mixture to the tofu and simmer until slightly thickened, about 1 minute.
  • Return the broccoli and peppers to the pan and gently toss to coat with the sauce.
  • Garnish with the scallions and serve with brown rice or another whole grain.
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