Tomato Grape Veggie Stir Sauté

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1 1/2 cups red seedless grapes
• 2 cups cherry tomatoes
• 14 oz firm tofu
• 3 cups broccoli florets
• 1 large red bell pepper
• 1 cup snap peas
• 1 tbsp minced fresh ginger
• 4 garlic cloves
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 2 tbsp neutral oil
• 4 green onions
• 1/4 cup fresh cilantro
• 4 cups cooked jasmine rice
• 1 tbsp toasted sesame seeds

Instructions

1. 1Press the tofu for 10 minutes between paper towels under a heavy plate to remove excess moisture, then cut into 3/4-inch cubes. Halve the cherry tomatoes and grapes so their juices release quickly.
2. 2Heat a large wok or deep skillet over medium-high heat until a drop of water sizzles. Add neutral oil and swirl to coat.
3. 3Add the tofu cubes in a single layer and sear undisturbed 3 to 4 minutes until golden on one side. Flip and cook another 2 minutes, then transfer to a plate.
4. 4In the same pan add the broccoli florets and sliced bell pepper. Stir-fry 3 minutes until bright green and just tender-crisp with slight char on the edges.
5. 5Add the snap peas, minced ginger, and sliced garlic. Cook 1 minute more until fragrant but not browned. Return the tofu to the pan.
6. 6Toss in the halved grapes and cherry tomatoes. Pour the soy sauce and rice vinegar the edges of the pan so they sizzle and create a light glaze.
7. 7Stir everything together for 2 minutes until the grapes soften slightly and the tomatoes begin to burst, coating the vegetables in a glossy light sauce. Drizzle sesame oil at the very end.
8. 8Remove from heat and fold in sliced green onions and chopped cilantro. Serve immediately over warm jasmine rice and finish with a sprinkle of toasted sesame seeds.