Weeknight Tofu Stir Fry

Ingredients

Stir Fry 

• 1 pack extra-firm tofu, cut into cubes
• 1 tbsp cornstarch
• 2–3 tbsp avocado oil (can sub vegetable oil)
• 1/2 red onion, chopped
• 2 garlic cloves, finely chopped
• 1 tbsp minced ginger
• 1 cup broccoli florets
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped

Stir fry Sauce

• 1/4 cup vegetable broth
• 3 tbsp soy sauce (use gluten-free if needed)
• 1 tbsp honey (sub maple syrup for vegan)
• 1/2 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp sriracha
• 1 tbsp cornstarch

Other

• Rice or rice noodles for serving

Instructions

1. Drain the tofu and squeeze as much water out as possible with a kitchen towel or paper towel. 
2. Cut the tofu into cubes then toss the tofu and the cornstarch together until evenly coated.
3. Heat 2 tbsp of oil in a non-stick pan then add the tofu, letting cook for 2-3 minutes on each side until golden brown. Once cooked, remove the tofu from the pan.
4. Add a touch more oil to the pan, then add the vegetables and sautee for 4-5 minutes until tender.
5. Mix the tofu back in with the veggies then add the stir fry sauce to the pan mixing everything together until evenly coated. 
6. Serve on it’s own or with rice.