Tofu and vegetable stir fry

Name: Tofu and vegetable stir fry
Yield: 4 servings
Cuisine: Canada
Ingredients: extra firm tofu 1 package (350 g); ground ginger 5 mL (1 tsp); curry powder 2 mL (½ tsp); ground pepper Pinch; sesame oil 10 mL (2 tsp); onion, sliced 1; garlic, minced 2 cloves; fresh or frozen cut vegetables 1 L (4 cups); no salt added vegetable broth 190 mL (¾ cup); hoisin sauce 15 mL (1 tbsp); cornstarch 5 mL (1 tsp); sesame seeds, toasted (optional) 5 mL (1 tsp)

The ginger and sesame flavour of this stir-fry works well with a variety of vegetables.

Original source ↗

Ingredients

ServingsServes 4Original: Serves 4

extra firm tofu1 package (350 g)
ground ginger5 mL (1 tsp)
curry powder2 mL (½ tsp)
ground pepperPinch
sesame oil10 mL (2 tsp)
onion, sliced1
garlic, minced2 cloves
fresh or frozen cut vegetables1 L (4 cups)
no salt added vegetable broth190 mL (¾ cup)
hoisin sauce15 mL (1 tbsp)
cornstarch5 mL (1 tsp)
sesame seeds, toasted (optional)5 mL (1 tsp)

Method 4 steps

On a cutting board, cut tofu into cubes. Toss cubed tofu with ginger, curry and pepper in a bowl.
In a non-stick skillet, heat oil and brown tofu. Remove to plate. Spray skillet with cooking spray and return to medium heat. Cook onion and garlic for 2 minutes to start softening. Add vegetables.
In a small bowl, whisk together broth, hoisin and cornstarch. Pour into skillet and bring to a simmer. Cover and cook for about 5 minutes. Add tofu back to skillet and stir to coat well.
Sprinkle with sesame seeds before serving, if using. Enjoy this over cooked brown rice noodles.