Stir Fry Tofu

All you need are some pantry basics like soy sauce, sesame oil, and fresh ginger, which can always be found in my fridge, to come up with this simple everyday meal. It's the perfect healthy and satisfying dish for the harried office worker after a long day on the job or anytime, when you're not in the mood for yet another meat dish. The beauty of the recipe is that you don't have to follow it to a "T". Just improvise as I did with whatever vegetables are lurking in your own fridge. Tasty alone or served on a bed of  plain leftover basmati rice which can be sauteed in some browned onions and a hint of light soy sauce. Super easy and another great meal in way under thirty minutes.

Ingredients:

1 block 10oz. very firm tofu cut into 1" squares
3-4  tablespoons light olive oil or canola oil
1/2 onion finely chopped
1-2 garlic cloves finely chopped 
1 inch piece fresh ginger finely chopped (about 2 tablespoons when chopped)
1 teaspoon sesame oil
3-4 tablespoons Kikkoman soy sauce (light soy sauce)
1/2 onion cut into slices
1/2 red bell pepper, cut into slices
2 celery stalks, cut into 1/2 inch pieces
2 cups broccoli  florets
1 zucchini, cut into 1/4 inch slices


Prep the vegetables and set aside

Heat the oil  and brown the onions. Add the garlic and ginger, saute an additional minute. Toss in the tofu and stir, scraping the pan to transfer flavour from the browned onion pieces. Add the sliced onions and cook for 3-4 minutes to brown the tofu.

 .

Pour in  the sesame oil and soy sauce. Cook for 2-3 minutes, before adding the broccoli. Allow the broccoli to cook slightly, an additional minute or two.

Toss in the celery, peppers and zucchini.

Cook until al dente and serve over rice.