Tofu Stir-Fry with Vegetables

This versatile vegan dish allows for ingredient swaps while maintaining texture and flavor.  The tofu pairs well with various vegetables, making it a flexible and nutritious meal.

Ingredients:

• 12 oz. firm tofu (or tempeh for a firmer texture)
• 2 tbsp cornstarch (or arrowroot powder for a grain-free option)
• 5 oz. broccoli (frozen or substituted with green beans, snap peas, or zucchini)
• 1/4 cup oil (avocado, grapeseed, or coconut oil)
• 1 tsp minced garlic clove
• 1 tsp minced ginger
• 1/2 cup white onion, sliced (or red onion for a milder sweetness)

Stir-Fry Sauce Ingredients:

• 1/2 cup vegetable broth or water
• 1 tbsp soy sauce (or tamari for a gluten-free option)
• 1/4 tsp salt
• 1 tsp sugar (or maple syrup for a refined sugar-free option)
• 1 tsp vegetarian oyster sauce (or hoisin sauce for a different flavor)
• 1/2 tsp sesame oil (optional)
• 1/2 tsp Korean chili flakes (or red pepper flakes for mild heat)
• 1 tsp cornstarch (or tapioca starch)

To Serve:

• Rice (brown rice, quinoa, or cauliflower rice for a lower-carb option)
• Green onion for garnish (or cilantro for a fresh twist)

Directions:

1.    Cut tofu into 1/2-inch cubes.  Sprinkle with cornstarch to coat evenly.

2.    In a bowl, mix all the sauce ingredients and set aside.

3.    If using fresh vegetables, cut them into small bite-sized pieces.

4.    Heat oil in a sauté pan and arrange tofu in a single layer.  Fry until golden brown.

5.    Remove excess oil if needed.  Add garlic and ginger, cooking until fragrant.

6.    Stir in frozen broccoli (or other vegetables) and cook for 2 minutes.

7.    Pour in the sauce and cook until thickened.

8.    Sprinkle with green onions and remove from heat.

9.    Serve with rice or your preferred grain alternative.