Veggie Tofu Stir Fry
|Canola oil||3 Tablespoon, divided|
|Firm tofu||14 Ounce, sliced into 1/4-inch rectangles, divided (1 Package)|
|Chopped fresh ginger||1 Tablespoon|
|Red pepper flakes||1 Teaspoon|
|Small broccoli florets||2 Cup (32 tbs)|
|Red bell pepper||1 , cut into strips in 1 cup|
|Sliced bok choy||3 Cup (48 tbs)|
|No sugar added teriyaki sauce||6 Tablespoon|
|Scallion greens||1 , diagonally sliced to make 2 tablespoons (Use Thin Variety)|
1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half of the tofu and cook until it releases easily from pan, about 3 minutes per side. Transfer to a paper towel and let cool; cut into 1/2-inch cubes. Repeat with another tablespoon oil and remaining tofu.
2. Add remaining tablespoon oil to skillet; stir in ginger and red pepper flakes, if using. Cook, stirring, until fragrant, 30 seconds.
3. Add broccoli, red pepper, and bok choy; reduce heat to medium. Stir-fry until nearly crisp-tender, 3 to 4 minutes. Add tofu, teriyaki sauce, scallion, and water. Toss gently to mix. Cook, tossing gently, until tofu is hot and broccoli is tender but not mushy, 2 to 4 minutes.