Minutes Prep time: 25
Minutes Total time: 85
Servings: 4
Difficulty: Intermediate
1 pkg (14 oz each) extra firm tofu
1/4 cup hoisin sauce
2 tablespoons La Choy® Lite Soy Sauce
2 teaspoons finely chopped garlic
1 teaspoon finely grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon firmly packed light brown sugar
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil, divided
1 bag (10 oz each) Birds Eye® Shredded Carrots and Broccoli Florets
1 bag (10 oz each) Birds Eye® Steamfresh® Long Grain White Rice
2 green onions, chopped
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 275 mg | 27% |
| Carbohydrate | 36 g | 12% |
| Cholesterol | 0 | |
| Total Fat | 15 g | 22% |
| Iron | 2 mg | 14% |
| Calories | 324 kcal | 16% |
| Sodium | 775 mg | 32% |
| Protein | 12 g | 25% |
| Saturated Fat | 2 g | 10% |
| Sugars | 11 g | 1% |
| Vitamin C | 3 mg | 6% |
Wrap tofu in several layers of paper towels and place on plate or baking sheet. Place second plate or baking sheet on top of tofu and place weights or heavy pot or skillet on top plate to press moisture out of tofu. Allow tofu to sit for 30 minutes, replacing paper towels if needed. Cut pressed tofu into 1-inch cubes.
In a small bowl whisk together hoisin sauce, soy sauce, garlic, ginger, sesame oil, brown sugar and red pepper flakes. Place sauce and tofu cubes in a large resealable bag and press out excess air. Marinate in refrigerator at least one hour.
Remove marinated tofu from bag and discard marinade. Pat tofu dry with paper towels to remove excess moisture. In a heavy-bottomed or cast iron skillet, heat 1 tablespoon oil on medium heat. Add tofu to skillet, spacing pieces out so they are not touching, and allow to cook on one side undisturbed for 3 to 5 minutes or until bottoms of tofu are golden brown. Carefully flip pieces over and brown on opposite side. Cook in batches if necessary. Remove from skillet and keep warm.
Add remaining oil and frozen vegetables to skillet and cook uncovered 7 to 10 minutes or until browned. Remove from heat, add seared tofu to vegetables and stir together. Prepare rice according to package directions. Divide rice evenly between four bowls, and top with stir fry mixture. Garnish stir fry with chopped scallions; serve.
Vegan Broccoli Stir Fry
