Tofu Veggie Stir-fry
You won't miss the meat when you eat this sweet and savory comfort food. We kept the vegetable combination in our version simple; feel free to toss in some sliced bell pepper, broccoli florets or a handful of sugar snap peas, if you like. this recipe makes 2 servings.
PREP TIME: 5 minutes
COOK TIME: 15 minutes
For the stir-fry:
6 ounces buckwheat Soba noodles, prepared according to package directions and drained
1 7-ounce pack extra-firm tofu, sliced into 1/2" cubes
1/2 red onion, sliced into thin wedges
1 small carrot, diced
2 large ribs celery, sliced into 1/4" pieces
2 tablespoons vegetable oil, divided
For the sauce:
2 tablespoons soy or tamari sauce
1 tablespoon rice vinegar
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1 tablespoon brown sugar
Make the sauce: Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
Heat a large nonstick skillet to medium-high. Add 1 tablespoon of the oil and the tofu pieces. Cook tofu until it begins to crisp on the edges, stirring to make sure all sides of the tofu cubes get browned. this process should take about 5-7 minutes. Once tofu is browned, remove from the pan with a slotted spoon and set aside.
Add remaining tablespoon of oil to the pan. Add onion, carrot and celery and cook for 4-5 minutes, until the vegetables begin to soften. Add cooked pasta and stir-fry for another 5 minutes. Add tofu back in and add the sauce. Cook for another minute, until the sauce is heated through. Serve immediately.