Tofu and Vegetable Stir-Fry
Ingredients
- 14 oz extra-firm tofu
- 3/4 cup vegetable broth
- 1/4 cup gluten-free tamari or soy sauce
- 1 tbsp maple syrup
- pinch cayenne
- 2 tsp minced ginger
- 3 tsp tapioca starch or cornstarch
- 1/2 red onion
- assorted favorite vegetables
- salt and pepper to taste
Preparation
Press the tofu to remove excess liquid and cut into 1-inch cubes.
Bake the tofu cubes on a lined baking sheet at 400°F until golden and slightly crispy.
Whisk together the sauce ingredients: 3/4 cup vegetable broth, 1/4 cup gluten-free tamari or soy sauce, 1 tbsp maple syrup, pinch cayenne, 2 tsp minced ginger, and 3 tsp tapioca starch or cornstarch, then heat in a saucepan until thickened.
Roughly chop 1/2 red onion and your favorite vegetables.
Cook the chopped vegetables in a little vegetable broth, add more broth if needed, and steam under a lid until tender but still crunchy.
Add the baked tofu and thickened sauce to the vegetables, mix together, heat through, and adjust salt and pepper to taste.
