I love stir fry. It’s easy, healthy, and delicious. Most of the time spent is on preparation: cutting veggies andmixing the sauce, but it’s worth it. Here’s the recipe I used for this week’s meal prep (4 meals total):
|Tofu-broccoli stir fry.|
- 1 package of extra-firm tofu, cut into 1-inch cubes
- 4 tbsp tamari or gluten-free soy sauce, divided
- 4 tbsp red wine vinegar
- 3 tbsp water
- 4 cloves of garlic, minced (or 2 tsp minced garlic in a jar)
- 1 tsp arrowroot flour
- 1 tsp honey
- 1 tsp ground ginger
- 1/2 tsp sesame oil
- 1 head of broccoli, cut into florets
- 4 diagonally-sliced carrots
- 3 tbsp oil, divided
What to do:
- Whisk together 1 tbsp each of red wine vinegar and soy sauce in a small bowl. Add the tofu and toss to coat. Let it marinate for about 15 minutes at room temperature – this gives it a subtle flavor.
- While the tofu is marinating, whisk together the remaining 3 tbsp each of soy sauce and red wine vinegar, plus the water. Stir in the garlic, honey, flour, ginger, and sesame oil.
- Heat the regular oil in a wok or skillet. Add tofu and cook for about 5 minutes.
- Add the vegetables and cook for another 2-3 minutes. Add about 2 tbsp of water to the skillet and cover with a lid. Let cook for 2-3 more minutes, then remove the lid and cook until all the water has evaporated.
- Add the garlic mixture, toss to coat, and stir until the sauce thickens.
Serve over brown rice.