Breastfeeding Friendly Classic Tofu Skillet Dinner
Total time45 min
Prep time20 min
Cook time25 min
4.6(9)
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4 servings
- 1 block (14 oz) extra-firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tsp cornstarch
- 2 tbsp neutral oil (such as canola oil or avocado oil), divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium red bell pepper, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 3 scallions, thinly sliced
- 1 tsp sesame seeds (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan for about 5 minutes, until most surface moisture is absorbed. Cut the pressed tofu into 1-inch cubes.
- 2
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and cornstarch until the cornstarch is fully dissolved and no lumps remain. Set aside.
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