Pregnancy Friendly Classic Tofu Stir-Fry
Total time55 min
Prep time20 min
Cook time20 min
4.9(22)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- ½ tsp salt
For the sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp cornstarch
- ¼ tsp red pepper flakes (optional)
For the stir-fry
- 3 tbsp neutral oil (such as canola or vegetable 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 cup snap peas, trimmed
For serving
- 2 cups cooked white rice, for serving
- 2 scallions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Drain the tofu and press it dry: wrap the block in several layers of paper towels, set a heavy skillet or cutting board on top, and let it press for 15 minutes. Cut the pressed tofu into 1-inch cubes.
- 2
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, 1 tsp cornstarch, and red pepper flakes, if using, until smooth. Set aside.
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