Soy-Ginger Stir-Fry with Tofu Recipe

Soy-Ginger Stir-Fry with Tofu Recipe

  • 2 tablespoons low-sodium soy sauce, divided
  • 1 tablespoon water
  • 1 (14 ounce) package soft tofu, drained and cut into 1/2-inch cubes
  • 2 tablespoons O Organics™ Extra Virgin Olive Oil, divided
  • 1/2 medium O Organics Yellow Onion, vertically sliced
  • 2 tablespoons grated fresh ginger
  • 2 cups sliced mushrooms
  • 2 1/2 cups O Organics fresh or frozen Petite Broccoli Florets, chopped
  • 2 cups snow peas, trimmed
  • 1 1/2 cups broccoli coleslaw
  • 1 stalk O Organics Celery, cut into 1/2 inch pieces
  1. Combine 1 tablespoon soy sauce, water, and tofu in a medium bowl; toss to coat. Set aside.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and ginger; saute 3 minutes. Add mushrooms and saute 6 minutes or until tender.
  3. Add broccoli and next 3 ingredients to pan; saute 6 minutes or until vegetables are tender. Remove pan from heat. Stir in remaining 1 tablespoon soy sauce. Remove vegetables from pan; keep warm.
  4. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add tofu and cook 6 minutes or until browned. Add vegetables and cook 1 minute, stirring gently, or until thoroughly heated.
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