"What! You Don't Like Tofu!" Stir-Fry

Courtesy of epicurious

Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
Marinate: 1 Hr.

For the Tofu Marinade:
* 1 Tbsp. low-sodium soy sauce
* 1 Tbsp. teriyaki sauce
* 1 Tbsp. rice vinegar
* 1 Tbsp. cornstarch
* 14 oz. extra-firm tofu, drained and cubed
For the Sauce:
* 2 Tbsp. oyster sauce
* 1 Tbsp. low-sodium soy sauce
* 1 Tbsp. teriyaki sauce
* 1 Tbsp. rice vinegar
* 1 Tbsp. cornstarch

For the Stir Fry:
* 1/2 head of broccoli, florets cut and stalks sliced
* 1 Tbsp. peanut oil or canola oil
* 3 scallions, peeled and minced
* 1 tsp. minced garlic
* 1 Tbsp. minced fresh ginger
* 1 red bell pepper, seeded and sliced into sticks
* 7 button mushrooms, sliced
* steamed brown rice, optional
* 1/2 bunch of cilantro, minced
* 1 avocado, pitted and sliced into lengths
* 1 Tbsp. sesame seeds
* 1 lime, cut into wedges

1. To make the Marinade and Sauce: In a medium bowl, whisk the marinade ingredients together with 2 tablespoons of water. Add the tofu, stir, and refrigerate for one hour, stirring once or twice. In a small bowl, whisk the sauce ingredients together and set aside.
2. In a large pot of boiling water, cook the broccoli for 2 minutes. Rinse under cold water and set aside.
3. In a large skillet or wok, warm the oil over moderate heat. Add the scallions, garlic, and ginger and cook for about 3 minutes, stirring constantly. Add the pepper and mushrooms and cook until slightly soft, about 3 minutes. Add the broccoli, tofu, and sauce and simmer about 7 minutes, so the flavors will blend.
4. To serve, put some rice on a plate, if using, then the tofu stir-fry. Top with cilantro, avocado, sesame seeds, and a squirt of lime juice.

From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Chloe Long, Age 10
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com

Calories: 383;   Total Fat: 22g;   Total Carbs: 30g;   Protein: 24g;