Pregnancy Friendly Vegan Tofu and Broccoli Stir Fry
Total time40 min
Prep time20 min
Cook time20 min
4.5(25)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp neutral oil, divided (such as avocado or canola oil)
For the sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- 1 tsp sriracha (optional)
For the stir fry
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
- 3 tbsp water
For serving
- 2 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
- cooked white or brown rice, for serving
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 at least 5 minutes until most surface moisture is removed. Cut the tofu into 1-inch cubes.
- 2
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, 1 tsp cornstarch, and sriracha (if using) until smooth. Set aside.
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