Ginger-Garlic Tofu & Vegetable Meal Prep
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Ingredients
Instructions
- 1
Pat the tofu dry and toss it with cornstarch.
- 2
Heat the neutral oil in a large skillet or wok. Cook the tofu for 8–10 minutes, turning occasionally, until golden and crisp. Transfer to a plate.
- 3
Add the broccoli, peppers, carrots, and mushrooms. Stir-fry for 7–9 minutes, adding a splash of water if needed.
- 4
Add the garlic and ginger; cook for 1 minute.
- 5
Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, red pepper flakes, and water.
- 6
Return the tofu to the pan and pour in the sauce. Toss for 2–3 minutes, until glossy and heated through.
- 7
Divide into four meal-prep containers and garnish with green onions and sesame seeds. Refrigerate for up to 4 days.
- 8
Reheat gently in a skillet or microwave. Add a splash of water before reheating to refresh the sauce.
