Looking for a dish to add to your Meatless Monday repertoire? Tofu makes a great alternative with a similar texture and mouthfeel to chicken. Serve over rice for a hearty meal that makes great leftovers.

Prep time: 20 minutes
Total time: 50 minutes
Serves: 4

Ingredients:

For Tofu:

  • 14 oz. or 1 block of tofu
  • 1 Tb. low-sodium soy sauce
  • 1 Tb. sesame oil
  • ½ tsp. ground black pepper
  • 2 Tb. cornstarch

For Stir-Fry:

  • 3 Tb. extra-virgin olive oil
  • Kosher salt, divided
  • 3 cloves of garlic, minced
  • 1 Tb. ginger, minced
  • 8 oz. string beans, cut into 1” pieces
  • 2 small carrots, sliced
  • 1 small head of broccoli, cut into florets
  • 1 red bell pepper, seeded and sliced
  • 2 green onions, thinly sliced

For Sauce:

  • 2 Tb. low-sodium soy sauce
  • 2 tsp. sesame oil
  • ¼ cup water
  • 2 Tb. packed brown sugar
  • 2 tsp. cornstarch

Directions:

  • 1

    Place tofu in a medium pot of boiling, salted water for 2 minutes. If tofu is frozen, be sure to simmer until it’s completely defrosted. Drain tofu through a colander lined with paper towels. Once it’s cool enough to touch, squeeze and pat it dry.

  • 2

    Cut tofu into bite-size pieces, then toss with black pepper, sesame oil and soy sauce. Once the liquids are mixed well, toss tofu with cornstarch.

  • 3

    Use a large skillet on medium-high heat to heat 2 tablespoons of oil. Add sliced tofu and let cook until golden. Stir to get that golden texture on all sides. Season with salt and pepper, and remove from skillet.

  • 4

    Heat 1 tablespoon of oil with garlic and ginger until fragrant, about 1 minute. Mix in string beans, carrots, broccoli, red pepper and green onions. Cook about 8-10 minutes or until tender. Add salt and pepper.

  • 5

    Use a small bowl to stir together soy sauce, sesame oil, water, brown sugar and cornstarch. Add tofu back into the skillet, and add the sauce mixture. Stir together, and cook until slightly thickened. Enjoy!

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