Veggie Tofu Stir Fry Recipe
Ingredients
| Canola oil | 3 Tablespoon, divided | |
| Firm tofu package | 1 , divided | |
| Ginger | 1 Tablespoon, chopped | |
| Red pepper flakes | 1 Teaspoon | |
| 2 cups small broccoli florets | ||
| Red bell pepper | 1 To taste, cut into strips | |
| Bok choy | 3 Cup (16 tbs), sliced | |
| Sugar | 6 Tablespoon | |
| 1 thin scallion, greens only, diagonally sliced (2 tablespoons) | ||
| Water | 2 Tablespoon | |
Directions
1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half of the tofu and cook until it releases easily from pan, about 3 minutes per side. Transfer to a paper towel and let cool; cut into 1/2-inch cubes. Repeat with another tablespoon oil and remaining tofu.
2. Add remaining tablespoon oil to skillet; stir in ginger and red pepper flakes, if using. Cook, stirring, until fragrant, 30 seconds.
3. Add broccoli, red pepper, and bok choy; reduce heat to medium. Stir-fry until nearly crisp-tender, 3 to 4 minutes. Add tofu, teriyaki sauce, scallion, and water. Toss gently to mix. Cook, tossing gently, until tofu is hot and broccoli is tender but not mushy, 2 to 4 minutes.
2. Add remaining tablespoon oil to skillet; stir in ginger and red pepper flakes, if using. Cook, stirring, until fragrant, 30 seconds.
3. Add broccoli, red pepper, and bok choy; reduce heat to medium. Stir-fry until nearly crisp-tender, 3 to 4 minutes. Add tofu, teriyaki sauce, scallion, and water. Toss gently to mix. Cook, tossing gently, until tofu is hot and broccoli is tender but not mushy, 2 to 4 minutes.
Chef
