2tablespoonsgrapeseed oil— or canola oil, plus 1 tablespoon for cooking the tofu
3cupschopped broccoli,— about 6 ounces
2cups1-inch sliced asparagus,— about 8 ounces
2cupshalved cherry tomatoes,— about 10 ounces
4green onions— finely sliced, plus additional for garnish
For the Sauce:
2tablespoonsminced fresh ginger
1/3cuplow sodium soy sauce
1/3cupfresh lime juice— about 2 limes
Pinchred pepper flakes— optional
1/4cuploosely packed mint leaves— chopped
Cook the rice, farro, quinoa, or noodles according to package instructions. Set aside.
Prepare the tofu according to the method in Ultra Crispy Unfried Tofu. If you do not have time to freeze the tofu, simply skip this part and by boiling the tofu (step 2 of the tofu post).
In a small bowl, briskly stir together all of the sauce ingredients except for the mint: garlic, ginger, lime juice, soy sauce, honey, and optional red pepper flakes. Set aside.
Once the tofu is sautéed (again, according to the directions in Ultra Crispy Unfried Tofu), remove it from the skillet and place it on a paper towel-lined plate to drain.
Return the pan to the heat and add the 2 tablespoons grapeseed or canola oil. Let heat for 30 seconds, then add the asparagus and broccoli, along with 1/4 cup of the stir fry sauce (be careful—the sauce may splatter a bit on the heat). Cook until the veggies are crisp-tender, about 5 minutes. Add an additional 1/4 cup sauce, the reserved tofu, tomatoes, and green onions. Cook 2 additional minutes. Stir in the mint, then serve over the prepared farro, garnished with additional green onions and sauce as desired.
This stir fry is super adaptable, so feel free to swap any fresh or frozen vegetables you have on hand. Do note that if you use different veggies, you may need to cook them for a bit longer/shorter, depending upon the vegetables selected.