Tokyo Summer Stir-Fry
A quick and easy stir-fry with crispy tofu, juicy tomatoes, and creamy avocado, all tied together with a zesty lemon butter sauce.
- Prep
- 10 min
- Cook
- 10 min
- Total Time
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Japanese
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Ingredients
Servings:
4
- 14ozsfirm tofu, cubed
- 2tbspsbutter
- 2cupstomatoes, diced
- 1wholelemon, juiced
- 1wholeavocado, diced
- 2tbspssoy sauce
- 1tbsprice vinegar
- 1tspsesame oil
Step-by-Step
- 1
In a large skillet or wok, melt the butter over medium-high heat.
2mmedium-high heat - 2
Add the cubed tofu and cook for 3-4 minutes, or until it's crispy and golden brown on all sides. Transfer the tofu to a plate and set aside.
4mmedium-high heat - 3
In the same skillet, add the diced tomatoes and cook for 2-3 minutes, or until they start to soften and release their juices.
3mmedium-high heat - 4
Squeeze the lemon juice over the tomatoes and stir to combine.
1m - 5
Add the crispy tofu back to the skillet and gently toss everything together. Cook for an additional 1-2 minutes to allow the flavors to meld.
2mmedium-high heat - 6
Remove the skillet from the heat and stir in the diced avocado. Serve immediately.
1m