Baked Tofu Stir-Fry

Extra-firm tofu baked in a flavorful soy-ginger sauce is tossed with carrots, bean sprouts, and green onions in this vegetarian stir-fry.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 185 Calories

Ingredients

• 2 teaspoons honey
• 1 teaspoon minced garlic
• 1 cup shredded carrots
• 6 tablespoons soy sauce
• 6 green onions, chopped
• 1 cup fresh bean sprouts
• 2 teaspoons rice wine vinegar
• 1 (12 ounce) package extra-firm tofu, cubed
• 2 tablespoons grated fresh ginger
• 1 bell pepper, cut into strips
• 1 tablespoon sesame oil, divided
• 1 cup frozen sugar snap peas

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; spread tofu on top.

Step 2

Mix soy sauce, ginger, 1 teaspoon sesame oil, honey, rice wine vinegar, and garlic together in a bowl. Pour 1/2 the mixture over the tofu.

Step 3

Bake tofu in the preheated oven until evenly browned, about 30 minutes.

Step 4

Heat 1 teaspoon sesame oil in a large skillet or wok after 15 minutes of baking time. Add sugar snap peas and carrots; stir-fry until slightly softened, about 5 minutes. Transfer to a plate. Heat remaining 1 teaspoon sesame oil in the skillet. Add bean sprouts, bell pepper, and green onions; stir-fry until slightly softened, about 5 minutes.

Step 5

Return sugar snap peas and carrots to the skillets. Add remaining soy sauce mixture. Stir-fry until flavors combine, about 5 minutes more. Mix in tofu carefully.