Ingredients

The following ingredients have 4 Servings
  • 12 ounce block extra firm tofu
  • 2 tablespoons vegetable oil divided use
  • 1/2 cup carrots peeled and thinly sliced
  • 1 cups small broccoli florets
  • 2 teaspoons garlic minced
  • 1 teaspoon ginger minced
  • salt and pepper to taste
  • 1/4 cup cornstarch
  • 3 tablespoons green onions sliced
  • 1/4 cup soy sauce
  • 1/2 chopped onion
  • 1/2 teaspoon salt

Instruction

  • cut the tofu into 1/2 inch cubes and set aside.
  • Pour the oil in the pan and place the tofu in the pan in a single layer. Cook for 3-4 minutes per side or until crispy and golden brown.
  • Remove the from the pan and place on a plate. Cover to keep warm.
  • Add the onions, carrots and broccoli and toss to combine. Mix frequently and sauté until all the vegetables are cooked and tender, yet still remain crispy.
  • Add the garlic, ginger, salt and pepper to the pan. Cook for an additional 1-2 minute.
  • Once the vegetables are tender and crispy, turn the heat down to medium-low. Add the pan-fried tofu to the vegetables. Slowly add the sauce and toss with the vegetables and tofu.
  • In a small bowl mix the 2 teaspoons of cornstarch with a tablespoon of cold water.Pour the soy sauce mixture over the tofu and vegetables; cook for 30 seconds.
  • Mix slowly on medium-low heat until the sauce starts to thicken and coat the vegetables and tofu.
  • Sprinkle with green onions, then serve.