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Tofu Stir Fry

by Kahnita Wilkerson • featured in 6 High Protein Vegetarian Dinners

Ingredients

for 2 servings

  • 4 cloves garlic, minced, divided
  • 2 teaspoons
    fresh ginger, grated
  • 1 tablespoon
    honey
  • 1 teaspoon
    sriracha
  • ¼ cup
    lime juice (60 mL)
  • ¼ cup
    reduced sodium soy sauce (60 mL)
  • 1 block extra firm tofu
  • 4 tablespoons
    sesame oil, divided
  • 1 small onion, sliced
  • 1 large carrot, sliced
  • 1 red bell pepper, sliced
  • ½ cup
    edamame, frozen, thawed (75 g)
  • 3 cups
    soba noodle, cooked (300 g)
  • 1 tablespoon
    sesame seed
  • green onion, chopped, to serve

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Preparation

  1. In a medium bowl, add the soy sauce, lime juice, honey, ginger, and chili sauce and stir to combine. Set aside .
  2. Wrap the tofu in a dish towel then place a plate on top.
  3. Allow to drain for 10-15 minutes then remove the plate, unwrap the tofu, and slice into cubes.
  4. In a wok or large frying pan heat 2 tablespoons of sesame oil over medium heat.
  5. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
  6. Add the garlic and the onion and stir until softened, about 1 minute.
  7. Add in the edamame, red pepper, and carrots and cook, stirring occasionally, until tender, 2-3 minutes.
  8. Add the soba noodles, sauce, and sesame seeds.
  9. Cook for 1-2 minutes, stirring occasionally.
  10. Remove from the heat.
  11. Garnish with green onions, if desired.
  12. Enjoy!
 

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