Tofu Stir-Fry with Vegetables
A delicious and nutritious stir-fry recipe that uses expired but safe tofu to reduce food waste.
Ingredients
- 1 package of expired unopened refrigerated tofu
- 2 cups of mixed vegetables (broccoli, bell peppers, carrots, snap peas, etc.)
- 2 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1/4 cup of water
- Cooking oil for stir-frying
- Salt and pepper to taste
Instructions
Drain and press the tofu to remove excess moisture. Cut it into cubes.
In a small bowl, mix together soy sauce, sesame oil, cornstarch, and water. Set aside.
Heat some cooking oil in a large skillet or wok over medium-high heat.
Add minced garlic and cook for 1 minute until fragrant.
Add the mixed vegetables and stir-fry for 3-4 minutes until slightly tender.
Push the vegetables to one side of the skillet and add the tofu cubes to the other side.
Cook the tofu for 3-4 minutes, flipping occasionally, until golden brown.
Pour the sauce mixture over the tofu and vegetables. Stir well to coat everything evenly.
Continue cooking for another 2 minutes until the sauce thickens.
Season with salt and pepper to taste.
Serve hot with steamed rice or noodles.
Enjoy!