Honey-Garlic Tofu and Vegetable Stir-fry
A vibrant stir-fry featuring crispy tofu, potatoes, tomatoes, and a savory honey-garlic sauce, perfect over rice or noodles.
Ingredients
- 175g cubed Extra Firm Tofu
- 1 medium diced Potatoes
- 1/2 cup diced Tomatoes
- 1/2 cup Broccoli Florets
- 2 tbsp Gluten-Free Soya Sauce
- 1 tbsp Honey
- 2 tbsp Vegetable Oil
- 2 cloves minced Garlic
- 1 tsp minced Ginger
- Pinch Red Pepper Flakes
Instructions
- Press the tofu to remove excess water and cube it. Toss with 1 tablespoon of vegetable oil, salt, and pepper.
- In a bowl, mix soya sauce and honey to create the glaze. Set aside.
- Heat the remaining vegetable oil in a wok or large skillet over medium-high heat.
- Add the tofu and cook until golden brown and crispy on all sides. Remove from skillet and set aside.
- Add the diced potatoes and broccoli florets to the skillet and cook until they start to soften, about 5 minutes.
- Add diced tomatoes, minced garlic, and ginger and cook for another 3 minutes.
- Return the tofu to the skillet. Pour the honey-soya glaze over the stir-fry and cook until the sauce thickens and coats all ingredients, about 2-3 minutes.
- Sprinkle a pinch of red pepper flakes for added heat. Serve hot over brown rice or gluten-free noodles.
Cuisine: Chinese
Suitability: vegetarian,dairy-free,gluten-free
Prep Time: 15 mins
Cook Time: 20 mins
Serving Size: 1
Meal Type: lunch