Sydney Broccoli, Red Pepper & Tofu Stir Fry With Balsamic Vi

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 14 ounces extra firm tofu, water-packed, drained
• 3 tablespoons balsamic vinegar
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon honey or 1 tablespoon agave syrup
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon vegetable oil, for broccoli
• 1/2 lb broccoli floret
• 1 tablespoon vegetable oil, for red pepper
• 1 red pepper, thinly sliced (i use red bell pepper)
• 1 tablespoon vegetable oil, for tofu
• 4 scallions, sliced, for garnish

Recipe

• 1 cut the tofu across the width into 6 slabs. cut each slab in half to make 12 squares. blot the tofu to remove some of the moisture and set aside.
• 2 whisk together the balsamic vinegar, soy sauce, honey, garlic, and ginger in a small bowl and set aside.
• 3 saute the broccoli in 1 tablespoon of oil over medium-high heat until bright green and starting to brown in places, about 5 minutes. remove broccoli from the pan.
• 4 saute the red pepper in 1 tablespoon of oil over medium-high heat until it starts to brown, about 3 minutes. remove the red pepper from the pan.
• 5 saute the tofu in the remaining 1 tablespoon of vegetable oil over medium-high heat until browned, 2 minutes per side.
• 6 add the vinegar mixture to the tofu and simmer until slightly thickened, about 1 minute.
• 7 return the broccoli and peppers to the pan and gently toss to coat with the sauce.
• 8 garnish with the scallions and serve with brown rice or another whole grain.