Teriyaki Tofu and Broccoli Stir Fry
A quick and nutritious stir fry featuring protein-rich tofu and vibrant broccoli, coated in a savory sesame teriyaki sauce, perfect for easy weeknight meals.
Ingredients
Main Ingredients
- 14 ounces Simple Truth firm tofu Protein-rich base that absorbs flavors.
- 3 tablespoons canola oil Divided; olive oil can be used as an alternative.
- 1 medium white onion, sliced thinly Yellow onion works too.
- 2 crowns broccoli, chopped Fresh or frozen can be used.
- 1/4 cup water Helps steam the broccoli.
- 1 cup Private Selection Mukimame beans, thawed Edamame can be used as an alternative.
- 1 cup Private Selection Sesame Teriyaki Stir Fry Sauce Store-bought or homemade.
- 4 cups cooked rice Brown rice or quinoa for a healthier option.
- 1/4 cup chopped green onion For garnish.
- Sesame seeds Optional garnish.
Instructions
Preparation
- Drain the Tofu: Place a folded paper towel on a plate under the tofu, followed by another towel atop. Weigh it down with a heavy bowl to extract moisture for about 10 minutes.
- Slice the Tofu: Once drained, slice the tofu into bite-size pieces, set aside.
- Heat the Wok: Preheat a wok or non-stick skillet over high heat and add 2 tablespoons of canola oil.
Cooking
- Cook the Tofu: When the oil starts to ripple, add the tofu. Cook undisturbed for 3-4 minutes until golden on one side, then flip to brown the other side. Transfer to a plate lined with paper towels.
- Sauté the Onion: Heat the remaining oil in the wok and add the sliced onion. Stir fry for 2-3 minutes until softened.
- Add the Broccoli: Incorporate the chopped broccoli into the wok, pour in 1/4 cup of water to create steam. Stir fry until the broccoli is crisp-tender, about 2-3 minutes.
- Combine Ingredients: Pour in the sesame teriyaki sauce, add the thawed Mukimame beans and cooked tofu. Stir fry together for an additional 3-4 minutes.
- Garnish and Serve: Top with chopped green onion and sesame seeds before serving over rice.
Notes
Serve hot over rice, garnished with sesame seeds and green onions. Leftovers can be stored in an airtight container for 3-4 days, or frozen for meal prep.