Tofu and Vegetable Stir-Fry

Ingredients

• AmountIngredientEst. cost
• 454 g firm tofu, pressed and cubed $3.49
• 300 g dry long-grain white rice $0.75
• 250 g frozen mixed vegetables $0.65
• 3 tbsp peanut butter $0.22
• 2 tbsp soy sauce $0.15
• 1 tbsp rice vinegar or white vinegar $0.08
• 1 tsp sesame oil $0.10
• 2 cloves garlic, minced $0.16
• 0.5 tsp ground ginger $0.07
• 1 tbsp cornstarch $0.05
• 2 tbsp vegetable oil $0.13
• to taste chili flakes or hot sauce (optional) $0.05
• Recipe total$5.90

Instructions

1. 1 Cook the rice according to package directions. Set aside.
2. 2 Press the tofu: wrap it in a clean towel and press firmly for a few minutes, or set something heavy on top for 10 minutes. The drier it is, the crispier it will get.
3. 3 Cut tofu into 2 cm cubes. Toss with cornstarch and a pinch of salt.
4. 4 Heat 1.5 tbsp oil in a large skillet over medium-high heat. Add tofu in a single layer. Cook without moving for 3–4 minutes until golden on the bottom. Flip and cook another 3 minutes. Remove and set aside.
5. 5 In the same skillet, add remaining oil and the frozen vegetables. Stir-fry 3–4 minutes until heated through.
6. 6 Add garlic and ginger. Cook 30 seconds.
7. 7 Whisk together peanut butter, soy sauce, vinegar, sesame oil, and 4 tbsp of water until smooth. Pour over the vegetables.
8. 8 Return the tofu to the pan. Toss everything together and cook 1–2 minutes until the sauce coats everything.
9. 9 Serve over rice. Add chili flakes or hot sauce if using.

Nutrition per Serving

Estimated values per serving.