GERD Friendly Vegan Tofu & Vegetable Stir-Fry
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 block (14 oz) extra-firm tofu, pressed and cut into ¾-inch cubes
- 3 tbsp neutral oil (such as avocado oil or canola oil), divided
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 medium carrot, thinly sliced on the diagonal
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh ginger, grated
For the sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
For serving
- 2 cups cooked white or brown rice, for serving
- 2 tsp sesame seeds, for serving (optional)
- 2 green onions, thinly sliced, for serving (optional)
Ingredient noteScallions appears here only as an optional add-on, and the recipe uses just about 1/2 of a scallion per serving, which is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
Instructions
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, cornstarch, and red pepper flakes (if using) until the cornstarch is fully dissolved. Set aside.
- 2
Heat 2 tbsp of the neutral oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden and crisp. Flip and cook for another 2–3 minutes, until golden on the second side. Transfer the tofu to a plate and set aside.
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