Japanese Seaweed & Tofu Stir-Fry

Japanese · 40 min · Tofu · vegetarian, vegan, dairy-free, pescatarian

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Ingredients

• 14 oz Firm tofu
• 2 tbsp Dried wakame seaweed
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 3 Garlic cloves
• 3 Green onions
• 1 large Carrot
• 1 Bell pepper
• 4 cups Cooked jasmine rice
• 1 tbsp Sesame seeds

Method

1. Rehydrate dried wakame seaweed in warm water for 5 minutes, then drain and chop roughly.
2. Cut the tofu into bite-sized cubes and pat dry with paper towels.
3. Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add tofu and cook until golden brown on all sides, about 8 minutes. Remove and set aside.
4. In the same skillet, add minced garlic, sliced carrot, and sliced bell pepper. Stir-fry for 5 minutes until vegetables are tender.
5. Add rehydrated wakame and cooked tofu back into the skillet. Pour in soy sauce and remaining tablespoon of sesame oil. Stir well and cook for another 5 minutes.
6. Meanwhile, reheat jasmine rice if needed. Serve stir-fry over rice, garnished with chopped green onions and sesame seeds.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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