I'm not a huge meat-lover, so I sometimes have a hard time getting enough protein. One reason I love this dish is because while it is vegetarian, it is packed with protein power foods: tofu and soybeans. This is based off a Test Kitchen recipe, but I've added my own little twists. And you can add yours (that's the great thing about stirfries!).
Tofu and Edamame Stirfry:
1 14-oz package extra-firm tofu, patted dry and cut into 1/2-inch cubes (I find the smaller the cubes, the easier to fry without them falling apart)
2 tsp. soy sauce
2 tbsp. vegetable oil
1 1/2 c. matchstick carrots
1 1/2 c. edamame beans
3 garlic cloves, minced
1/2 tbsp. grated fresh ginger
1/2 cup orange juice
1/4 cup low-sodium chicken broth
1/4 cup soy sauce
2 tsp. toasted sesame oil
2 tsp. cornstarch
1. Toss tofu with soy sauce. Heat 2 tsp. of oil over high heat, add tofu and cook until lightly browned. Remove tofu from pan.
2. Add another tbsp. of oil to pan, return to high heat. Add carrots and edamame and cook for about five minutes so carrots are slightly crisp.
3. In center of pan, add remaining 1 tsp. oil, garlic and ginger and cook for about 30 seconds. Add tofu and orange-sesame sauce. Cook for a few minutes until sauce thickens. Serve over sticky rice. Eat and enjoy!