Tofu Vegetable Stir Fry
Ingredients
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Sauce:
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1 tablespoon cornstarch
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¼ cup soy sauce
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¼ cup water
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2 teaspoons minced garlic
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2 tablespoons oyster sauce
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1 tablespoon chili sauce (such as sambal oelek)
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2 teaspoons sugar
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Stir Fry:
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1 block firm tofu
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3 tablespoons vegetable oil
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4 cups broccoli florets
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1 can (15.5-ounce) Green Valley Green Beans, drained
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5 green onions, cut into 1-inch pieces
Featuring...
Cut Green Beans
Steps
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Make the sauce: In a small bowl, whisk together the cornstarch, soy sauce, and water until smooth. Add the garlic, oyster sauce, chili sauce, and sugar, and stir to combine. Set aside.
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Prepare the tofu: Tear the tofu into bite-size pieces. (Tearing instead of cutting creates craggy edges that better absorb the sauce.)
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Cook the tofu: Heat the vegetable oil in a wok or large skillet over high heat until shimmering. Add the tofu and cook until golden brown on the bottom, then flip. Continue cooking, turning occasionally, until the tofu is evenly browned.
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Add the vegetables: Add the broccoli florets and stir-fry for 2 minutes. Add the green beans and green onions, then stir-fry for 1 minute more.
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Add the sauce: Pour the prepared sauce over the tofu and vegetables. Stir to coat evenly, then cover and cook for 3 minutes, until the vegetables are crisp-tender and the sauce has thickened.
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Serve: Serve hot with rice.
Final Step
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