Tasty Tofu and Broccoli Stir Fry

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
Tofu-broccoli stir fry.

You’ll need:

  • 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:
  1. 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.
  2. 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.
  3. Heat the regular oil in a wok or skillet. Add tofu and cook for about 5 minutes. 
  4. 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. 
  5. Add the garlic mixture, toss to coat, and stir until the sauce thickens.
Serve over brown rice.