Mung Bean and Tofu Stir-Fry

This quick and savory stir fry with mung bean sprouts, tofu, and vegetables in a rich brown sauce makes a great weeknight meal. Pair with brown rice to round out the meal.

Serves 4 (serving size: about 1½ cups)

Ingredients

• ¼ cup soy sauce or tamari
• 2 tbsp rice vinegar
• 2 tbsp honey
• 2 tsp cornstarch
• 1 tsp sesame oil
• ¼ tsp freshly ground black pepper
• 1 tbsp vegetable oil
• 1 block firm tofu, cut into ½-inch cubes
• 1 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 medium carrot, julienned
• 1 small zucchini, sliced
• 2 cups organic mung bean sprouts
• 2 green onions, sliced 

Directions

1. In a small bowl, combine soy sauce, vinegar, honey, cornstarch, and sesame oil; whisk until smooth. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add vegetable oil to pan; swirl to coat. Add tofu; sauté 8-10 minutes or until golden and crispy. Remove tofu from skillet; set aside.
3. Add ginger and garlic to pan; sauté 30 seconds or until fragrant.
4. Add bell pepper, carrot, and zucchini; stir fry 3-4 minutes or until the vegetables are crisp-tender.
5. Add tofu back to pan. Pour reserved sauce over tofu mixture, folding to coat. Cook 1 minute.
6. Fold in mung bean sprouts; cook 1-2 minutes or until sprouts are warm and sauce is thickened. Serve immediately.