• Izzy Grussgott

Tofu Teriyaki Stir Fry

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.


Ingredients

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

  • Sea salt

  • Rice


Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Make the rice.

  5. Cut the broccoli into florets. Dice the peppers into large chunks. Cut the carrots into long, thin strips.

  6. 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.

  7. 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).

  8. Turn off the heat. Add the teriyaki sauce and stir together until everything is coated with sauce. Serve with rice.



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