Tofu Stir Fry

Ingredients

• 14 ounces (400g) firm tofu, drained and cubed
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups frozen broccoli florets
• 2 medium carrots, sliced diagonally
• 1/4 cup water
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds (optional)

Instructions

• In a bowl, combine the soy sauce and cornstarch. Add the tofu cubes and gently toss until well coated. Let it marinate for about 10 minutes.
• Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated tofu and cook until golden brown on all sides. Remove the tofu from the skillet and set it aside.
• In the same skillet, add the remaining tablespoon of olive oil. Stir in the minced garlic and grated ginger, and cook for about 1 minute until fragrant.
• Add the frozen broccoli florets and sliced carrots to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender.
• In a small bowl, whisk together the water and sesame oil. Pour the mixture into the skillet and stir to combine.
• Return the tofu to the skillet and toss it with the vegetables and sauce. Cook for an additional 2-3 minutes to heat through.
• Sprinkle with sesame seeds (optional) and serve the tofu stir-fry hot. It can be enjoyed on its own or served over steamed rice or noodles.