Tofu & Brussels Sprouts Stir-fry
Quick and delicious! This tofu stir-fry can be made with whatever fresh or even frozen veggies you have on hand. Serve with brown rice for a complete dinner.
Ingredients
- 1 pound Brussels sprouts cleaned & trimmed
- 4 large carrots sliced
- 4 large celery stalks sliced
- 1 14 oz. package tofu very firm, drained well
- 1/4 cup soy sauce low sodium, if desired
- 1/4 cup vegetable broth
- 2 tbsp vinegar rice or white
- 2-3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp agave or maple syrup
- 2 tsp sriracha or more, to taste
- 1 tbsp corn starch for thickening
Instructions
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Drain tofu and press to remove as much water as possible. Slice into long cubes.
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In non-stick skillet, brown tofu on all sides stirring frequently to keep it from sticking. Remove to a medium bowl and wipe the skillet to clean.
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Combine sauce ingredients: soy sauce, vegetable broth, vinegar, garlic, ginger, agave, sriracha. Stir well and pour about 1/2 of the sauce over the tofu to marinate.
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While tofu marinates, slice Brussels sprouts, carrots and celery. You can use any vegetables you have on hand.
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Heat non-stick skillet to medium high and add sliced vegetables and 2 tbsp water. Cover to steam for 5 minutes.
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Add tofu, plus marinade to the skillet and stir to combine. Cover and steam additional 2-3 minutes until tofu is heated through. Don’t overcook, you want your veggies to be crisp.
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Combine remaining sauce with cornstarch and whisk with a fork until smooth. Pour gradually into vegetable/tofu mixture stirring constantly until the sauce thickens. Remove from heat.
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Serve with brown rice.
