Ingredients

• 1 block firm tofu, pressed and cubed - $2.50
• 2 cups cooked rice - $0.80
• 1 broccoli crown, chopped - $1.50
• 1 bell pepper, sliced - $1.50
• 1 carrot, sliced thin - $0.30
• 1 small onion, sliced - $0.80
• 2 tablespoons soy sauce - $0.30
• 1 tablespoon oil - $0.20
• 2 cloves garlic, minced - $0.20
• 1 teaspoon ginger - $0.15
• 1 tablespoon cornstarch, optional - $0.05
• 1 tablespoon maple syrup or brown sugar - $0.20
• 2 tablespoons water - $0.00

Estimated ingredient total: $8.50 to $9.00
Displayed website estimate: $15.20

Detailed Instructions

1. Press the tofu for 10 to 15 minutes to remove excess moisture, then cut it into cubes.
2. If you want crispier tofu, toss the cubes with cornstarch.
3. Heat half the oil in a large skillet over medium-high heat.
4. Add the tofu and cook for 6 to 8 minutes, turning occasionally, until lightly browned on several sides.
5. Remove the tofu from the skillet and set aside.
6. Add the remaining oil to the pan along with the onion, broccoli, bell pepper, and carrot.
7. Cook the vegetables for 5 to 6 minutes, stirring often, until just tender.
8. Add the garlic and ginger and cook for 30 seconds.
9. Stir in the soy sauce, maple syrup, and water.
10. Return the tofu to the pan and toss to coat everything in the sauce.
11. Cook for 1 to 2 more minutes until hot.
12. Serve over warm rice.