This simple tofu stirfry with veggies gets back to the basics then kicked up a little preserves and gochujang sauce. Use whatever vegetables and fruit preserves you have on hand. No tofu? Make it without. No rules, just yum.
INGREDIENTS
14 oz extra firm tofu, drained and pressed
1/2 tsp Chinese five-spice powder
2 cloves garlic, minced
2 to 3 carrots, sliced on the diagonal
2 cups broccoli florets
1 red bell pepper, cut in 2" pieces
1.5 cups snow peas, trimmed
1 green onion, sliced
3 Tbsp gochujang
1/3 cup apricot preserves
1.5 cups rice of choice
1 Tbsp sesame oil
1 Tbsp sesame seeds
DIRECTIONS
1. Prepare rice according to package directions. Wisk together apricot preserves, gochujang with 1/3 cup water in a medium bowl, set aside. Slice tofu into 1" cubes.
2. In a large nonstick skillet or wok over medium-high heat with 1 Tbsp oil, add tofu and sprinkle with the Chinese five-spice and a pinch of salt. Cook, tossing occasionally, until crisp in places, about 4 to 5 minutes per side. Transfer to bowl with Gochujang-apricot sauce.
3. Return the skillet to medium-high heat and add sesame oil. Once hot, add the carrots and broccoli, stir fry for 3 minutes adding 1 Tbsp water at 2 minute mark. Add the minced garlic, bell pepper, snowpeas and sesame seeds and continue to stirfry another 3 minutes, again adding another 1 Tbsp water at 2 minute mark.
4. Return the tofu along with the gochujang-apricot sauce to the skillet. Toss to combine and cook until heated through, about 1 to 2 minutes.
5. Serve over rice and sprinkle with chopped green onion and additional sesame seeds.
