Tofu Veggie Stir Fry

• 14 oz Extra firm tofu
• 4 tablespoons Light soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Grated fresh ginger
• 2 teaspoons Minced garlic
• 1 teaspoon Toasted sesame oil
• 1/8 teaspoon Crushed red pepper
• 4 teaspoons Canola oil, divided
• 6 cups Assorted vegetables (carrots, broccoli, red peppers, snap peas, onions
• 2 teaspoons Cornstarch
• ¾ cup Chicken broth
• 1 ½ cups Hot cooked quinoa
• 1 teaspoon Sesame seeds, toasted

1. Cut tofu into 3/4-inch cubes; place in a shallow baking dish. In a small bowl, whisk together soy sauce, rice vinegar, ginger, garlic, sesame oil and crushed red pepper. Pour over tofu. Cover and marinate for 10 minutes. Drain, reserving marinade.
2. In a large skillet, heat 3 teaspoons canola oil over medium-high heat. Add tofu to skillet. Cook 3 minutes without stirring or until tofu begins to brown. Using a spatula, stir tofu and cook 3 minutes more. Remove tofu from skillet; keep warm.
3. Add remaining 1 teaspoon canola oil and assorted vegetables to skillet; cook and stir for 2 to 3 minutes or until crisp-tender. In a small bowl, whisk cornstarch into chicken broth, then whisk in reserved marinade; add to skillet.
4. Cook and stir about 2 minutes or until thickened. Stir in tofu; heat through. Serve over quinoa. Sprinkle with toasted sesame seeds.

Servings: 5

Preparation time: 15 minutes

Cooking time: 15 minutes

Nutrition Information