Name: Sweet and Spicy Veggie Stir-Fry
Total time: 30 min
Yield: Serves 4
Cuisine: Asian, Asia
Ingredients: 1 (14-ounce) block firm tofu, cut into 1-inch cubes; 1/4 cup honey; 3 tablespoons soy sauce; 1 tablespoon Asian chili-garlic sauce; 1 tablespoon grated fresh ginger; 1/2 cup cornstarch; 1/2 cup vegetable oil; 1 pound salad bar vegetables, cut into bite-sized pieces (see Test Kitchen Discoveries, above)

Why This Recipe Works

We liked a mixture of broccoli, snow peas, bell peppers, baby corn, and red onion from the supermarket salad bar for our Sweet and Spicy Veggie Stir-Fry. Grabbing vegetables from the salad bar cut down on prep time, because many of the vegetables were already cut to the ideal size for a stir-fry. Draining the tofu and dredging it in cornstarch before frying helped it hold its shape and texture.

Instructions

Place tofu on paper towel-lined plate and let drain 15 minutes. Whisk honey, soy sauce, chili-garlic sauce, ginger, and 1 teaspoon cornstarch in medium bowl.

Spread remaining cornstarch in shallow plate. Pat tofu dry with additional paper towels and dredge in cornstarch, shaking off excess. Heat oil in large nonstick skillet over medium-high heat until shimmering. Cook tofu, turning occasionally, until golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer tofu to plate lined with fresh paper towels.

Pour off all but 1 tablespoon oil from pan. Add vegetables and cook until softened, about 5 minutes. Stir in honey mixture and cook until slightly thickened, about 2 minutes. Add tofu and toss to combine. Serve.