Description
A sweet, savory and spicy tofu stir fry ready in less than 20 minutes.
Ingredients
Scale
Stir Fry Ingredients
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 thumb size ginger, peeled and minced
- 1 cup green beans, ends trimmed, sliced in half
- 1/2 red bell pepper, cored, seeded and thinly sliced
- 1 block firm tofu
- Cooked white rice for serving
Stir Fry Sauce
- 2 tablespoons honey
- 2–3 tablespoons soy sauce
- 2 tablespoon rice vinegar
- 1 teaspoon sriracha sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 1/4 cup cold water
Instructions
- Prep the tofu: Wrap the tofu in a kitchen towel and let sit for 10 minutes to drain. Cut it into bite size cubes and set aside.
- Make the sauce: Mix all the ingredients for the stir fry sauce and set aside.
- Cook the vegetables: In a large pan over medium high heat, add the oil, green beans and red bell peppers. Cook for 3-4 minute, or until vegetables are tender but still yielding a crunch.
- Add the aromatics: Add the garlic and ginger and cook for 1 minute, until garlic becomes fragrant.
- Finish the dish: Add the tofu and sauce and cook for 1-2 minutes, until the tofu is hot and the sauce has thickened.
- Serve: Transfer to a bowl and serve with rice.
Notes
Store leftovers of this honey ginger tofu stir fry in the fridge for up to 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 183
- Sugar: 11.1g
- Sodium: 286mg
- Fat: 8.5g
- Saturated Fat: 1.8g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 17.4g
- Fiber: 2g
- Protein: 10.2g
- Cholesterol: 3.5mg
