Happy new year! What is a better to start 2021 than posting my first dinner recipe?
I adapted this recipe from A Couple of Cooks and it was absolutely delicious! The tofu was actually my favorite part. It yields 4 people and takes around 30 minutes to make.
FOR THE TOFU
1 16-oz block extra-firm tofu 453 g
2 Tbsp soy sauce 30 mL
1 Tbsp toasted sesame oil* 15 mL
1 Tbsp olive oil 15 mL
1 clove garlic minced
FOR THE STIR FRY
1 cup teriyaki sauce
1 16 oz package tofu
2 medium heads broccoli
3 medium carrot
3 bell peppers: red, yellow, and green
1 inch frozen ginger
1/2 tablespoon sesame oil
Press tofu for at least 15 minutes, wrapping it in paper towels and placing a heavy object on it (like a large book), letting the moisture drain. When finished, cut tofu into bite-sized blocks and transfer to a bowl.
Combine all remaining ingredients in a small bowl. Drizzle over tofu and toss to coat. If you want, you can let tofu marinate for an additional 15 minutes.
AirFry at 375 degrees F for 10-15 minutes, occasionally shaking the pan. If you don’t have an AirFryer, bake in the oven at 400 F for 25-30 minutes.
Make the rice.
Cut the broccoli into florets. Dice the peppers into large chunks. Cut the carrots into long, thin strips.
In a large skillet, add 1/2 tablespoon sesame oil. Add the broccoli and carrots and a few pinches kosher salt. Cook, stirring constantly, for 1 minute.
Add 1/2 cup water and continue to saute. When the water cooks out (about 1 minute), add the ginger, peppers, and another pinch of kosher salt. Saute until the vegetables are just tender (3-5 minutes).
Turn off the heat. Add the teriyaki sauce and stir together until everything is coated with sauce. Serve with rice.