Name: Weeknight Tofu Veggie Stir-Fry
Ingredients: 1 container, extra firm tofu, baked (recipe below); 2 TBS olive oil; 2 TBS minced, fresh ginger; 4-6 carrots peeled and sliced; 1 large bunch of broccoli, rinsed and cut into small florets (slice the stem too and add it); 1 8 ounce container sliced mushrooms; 2 cups (or 1 small bag) sugar snap peas; 1 1/2 cups thawed, shelled edamame; 1 bunch bok choy or 2-3 bunches baby bok choy, chopped and rinsed; 1 can of baby corn, drained; 4 TBS Hoisoin sauce; 4 TBS. rice vinegar; ¼ cup soy sauce; 1 cup water

Baked Tofu

Tossing extra firm tofu with cornstarch, soy sauce and olive oil and baking it creates a tofu with a nice flavor and firm, almost crisp texture.

Author: Elizabeth Davenport

Ingredients

Scale

1 box extra firm tofu, drained

1 tablespoon olive oil

1 tablespoon soy sauce

1 tablespoon cornstarch

Instructions

Remove the tofu from the packaging
You’ll need 2 paper towels each folded in half lengthwise. Place one on a plate, then place the tofu on top of the paper towel. Place the second paper towel on top of the tofu. Then place a pan on top of that to squeeze out the moisture.
Let sit for 10 – 30 minutes.
Remove the tofu from under the pan and discard the paper towels.
Cut into cubes and toss with olive oil, soy sauce and cornstarch.
Place on a parchment paper lined baking sheet.
Bake for 15 minutes at 425 F or until golden brown. Remove from over and add to the stir-fry.

Find it online: https://sunnydev.maura8.com/2019/04/28/easy-weeknight-tofu-veggie-stir-fry/