Tofu and Vegetable Stir-Fry with Ginger and Sesame

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Serves 5.

All you need:

14 oz firm or extra-firm tofu, drained
4 tbsp Hy-Vee light soy sauce
1 tbsp rice vinegar
1 tbsp grated fresh ginger or 1 tsp Hy-Vee ground ginger
2 tsp minced garlic
1 tsp toasted sesame oil
1/8 tsp Hy-Vee crushed red pepper
4 tsp Hy-Vee canola oil, divided
6 c. assorted vegetables (such as thinly sliced carrots, broccoli florets, red onion wedges, red bell pepper strips and sugar snap peas) or 1 (16 oz) bag Hy-Vee frozen stir-fry vegetables
2 tsp Hy-Vee cornstarch
3/4 c. Hy-Vee 33%-less-sodium chicken broth
2 c. hot cooked quinoa
1 tbsp sesame seeds, toasted

All you do:

Cut tofu into 3/4-inch cubes; place in a shallow baking dish. In a small bowl, whisk together soy sauce, rice vinegar, ginger, garlic, sesame oil and crushed red pepper. Pour over tofu. Cover and marinate for 10 minutes. Drain, reserving marinade.
In a large skillet, heat 3 teaspoons canola oil over medium-high heat. Add tofu to skillet. Cook 3 minutes without stirring or until tofu begins to brown. Using a spatula, stir tofu and cook 3 minutes more. Remove tofu from skillet; keep warm.
Add remaining 1 teaspoon canola oil and assorted vegetables to skillet; cook and stir for 2 to 3 minutes or until crisp-tender. In a small bowl, whisk cornstarch into chicken broth, then whisk in reserved marinade; add to skillet. Cook and stir about 2 minutes or until thickened. Stir in tofu; heat through. Serve over quinoa. Sprinkle with toasted sesame seeds.

Nutrition information per serving:
Calories: 260
Carbohydrate: 28g
Cholesterol: 0mg
Dietary Fiber: 5g
Fat: 10g
Protein: 13g
Saturated Fat: 1g
Sodium: 560mg
Sugars: 6g
Trans fats: 0g

Daily nutritional values:
10% vitamin A
20% vitamin C
15% calcium
10% iron