Here’s a meatless recipe that vegetarians and non-vegetarians will both love! This vegetable stir-fry is so flavorful and it’s super simple to make. It’s great to serve as a main course, or you can also serve it as a side dish for a large meal.
- 14 oz. package extra firm tofu
- 2 cups broccoli
- 1 cup carrots, peeled and chopped
- 1 red pepper, diced
- 1 15 oz. can baby corn
- 1 tbsp. sesame oil
- 1/4 cup low-sodium soy sauce
- 2 tbsp. brown sugar
- 1 tbsp. grated ginger
- 1 tbsp. corn starch
- Preheat the oven to 400 degrees.
- To dry out the tofu, place a towel on a plate.
- Remove the tofu from the package and place it on the towel.
- Place another towel on top of the tofu and then place a heavy object (skillet, book, etc.) on top of the towel.
- Let the tofu set for roughly 15 minutes.
- Once the tofu has dried out, cut it into 1-inch pieces and place onto a baking sheet.
- Bake the tofu for 30 minutes.
- While the tofu is baking, prepare all of the vegetables.
- In a small bowl, mix together the soy sauce, brown sugar, ginger and corn starch, then set aside.
- In a large skillet over medium-high heat, begin to heat the sesame oil.
- Add the vegetables to the skillet.
- Cook the vegetables for 5-7 minutes, stirring frequently.
- Once the vegetables become tender, add the sauce and mix to coat.
- Continue stirring for a couple minutes until the sauce begins to thicken.
- Add the tofu to the skillet and stir to coat.
- Continue to cook the stir fry for roughly 5 minutes, then remove from heat.