Sesame-Ginger Tofu and Vegetable Stir Fry

Who doesn't love a good stir fry? They come together quickly, they're warm and flavorful, and they can be designed to fit any palate. They're essentially guilt-free comfort food, and who can resist that?

In this case I combine tofu, broccoli, and baby bok choy for a vegetable-forward dish that will even satisfy a meat-lover. Bonus? If you're in middle of baby led weaning with an 8-month old, as I am, then the broccoli easy translates to dinner for the little one! She does love her brassicas...

I used a pre-made sesame ginger sauce from Wegman's so it comes together extra quickly, but don't worry if you don't have a Wegmans nearby. Use another pre-made (low-sodium!) sauce or quickly whip up your own with some soy sauce, teriyaki sauce, and fresh garlic and ginger.

Time: 30 min


Sesame-Ginger Tofu and Vegetable Stir Fry
Ingredients:
1 package frozen tofu, thawed, like this (frozen tofu really has a different texture than standard refrigerated tofu and it's delicious in this stir fry!)
4 tsp olive oil
2/3 c sweet onion, diced
3 garlic cloves, minced
1 tsp dried ginger
1 head of broccoli, cut into florets
12 oz baby bok choy, trimmed and sliced in half lengthwise
3/4 c Wegmans Organic Sesame Garlic Sauce
2 tbsp roasted sesame seeds
5 green onion stalks, sliced

Get your oven pre-heating to 400 degrees.

Cut your tofu into 1/2" squares (frozen tofu doesn't need pressing!) and put in a large bowl. Drizzle two teaspoons oil over the top and toss well to coat. Put on a parchment-lined cookie sheet and bake for 12-15 minutes or until puffed up. (It will deflate some once it comes out of the oven.)

Heat a large pan or wok over medium-high heat. Add the remaining two teaspoons olive oil, swirling to coat. Add the onions, garlic, and ginger. Stir fry for 1-2 minutes. Add the broccoli and stir fry for another 3-4 minutes or until the broccoli is lightly browned. Pour 1/4 c water into the pan. Cook until evaporated, 4-5 minutes. The broccoli should steam a bit during this processing, softening.

Add the baby bok choy. Cook for another 3-4 minutes. Then add the sesame garlic sauce, tofu, sesame seeds, and green onions. Toss well so everything is evenly coated. Cook for another 1-2 minutes or until sauce and last additions are warm. Enjoy!

For best results, serve over your favorite whole grain. As you can see in the picture, I served it over brown rice.

Note: This recipe is adapted from a Wegmans recipe.