Waka Garlic-Ginger Tofu Stir-Fry

Ingredients

• 14 oz extra-firm tofu
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 tbsp neutral oil (canola/vegetable)
• 2 cups broccoli florets
• 1 medium bell pepper
• 1 medium carrots
• 3 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tbsp honey (or brown sugar)
• 1 tsp cornstarch
• 2 tbsp water
• 1 tsp sesame oil(optional)
• 1/4 tsp red pepper flakes(optional)

Instructions

1. 1

   Prep (15 minutes): Pat tofu dry and cut into 3/4-inch cubes. Mince garlic and grate ginger. Chop broccoli into small florets, slice bell pepper, and cut carrots into thin matchsticks.

2. 2

   Cook (15 minutes): Heat oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook 6–7 minutes, turning occasionally, until crisp and golden.

3. 3

   Add vegetables: Stir in broccoli, carrots, and bell pepper. Cook 5–6 minutes, stirring frequently, until crisp-tender.

4. 4

   Make and add sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, cornstarch, and water until smooth. Pour into the pan and toss 1–2 minutes until glossy and thickened. Stir in sesame oil and red pepper flakes if using, then serve immediately.