Tofu and Veggie Stir Fry in Sweet Ginger Sauce
This Tofu and Veggie Stir Fry pairs chewy tofu and tender-crisp vegetables with an irresistible sweet ginger sauce for the perfect weeknight dinner. It’s great for meal prep, too!
You can substitute ground ginger for ginger root in this recipe, but I don’t recommend it. Dried, ground ginger has a very different flavour profile than fresh ginger root. Fresh ginger is fragrant, subtly sweet, and has a complex, warm flavour that adds so much to this recipe.
If you do need to swap in ground ginger in this stir fry or any other recipe, 1/4 teaspoon of ground ginger is equivalent to 1 tablespoon of fresh ginger.
SWEET GINGER SAUCE
4 tablespoons soy sauce, or liquid aminos
2 tablespoons maple syrup, or agave
1 teaspoon minced ginger
3-4 cloves of finely minced garlic
1 tablespoon rice wine vinegar
1 lb block of firm tofu, pressed, (454g)
pinch sea salt and pepper
2 teaspoons oil , neutral and high smoke point (eg. avocado oil)
2 teaspoons sesame oil
2 heads broccoli, (168g) large stem removed and chopped
1 large carrot, peeled and julienned
2 teaspoons cornstarch + 2 teaspoon water for a cornstarch slurry