Tofu Vegetable Stir-Fry

Ingredients · for 4 (scales to your household)

• 14 oz extra firm tofu $3.31
• 3 tbsp soy sauce $0.50
• 2 tbsp brown sugar $0.11
• 2 tbsp water $0.00
• 1 tsp sesame oil $0.16
• 2 cloves garlic $0.06
• 1 tsp fresh ginger $0.02
• 2 tbsp vegetable oil $0.16
• 0.4 lb coleslaw mix (shredded cabbage) $0.48
• 0.1 lb coleslaw mix (shredded carrot) $0.13
• 0.25 cup peanuts $0.39
• 2 whole green onion $0.57
• 1 tbsp sriracha $0.21

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Stir together the soy sauce, brown sugar, water, sesame oil, minced garlic and grated ginger to make the stir-fry sauce; set aside.
2. Slice the green onions and chop the peanuts.
3. Drain the tofu and crumble it into a bowl.
4. Heat the oil in a large skillet over medium-high. Add the crumbled tofu and stir-fry about 5 minutes until no liquid pools in the pan.
5. Pour in the sauce and cook another 2 to 3 minutes, stirring often.
6. Add the coleslaw mix and chopped peanuts; cook 1 to 2 minutes more until the cabbage just wilts.
7. Top with sliced green onion and a drizzle of sriracha, then serve.

Per serving