Ginger and Tofu Veggie Stir Fry
Ingredients:
STIR FRY:
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1 (14 ounce) package extra firm tofu
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1 tablespoon cornstarch
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½ teaspoon kosher salt
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3 tablespoons high heat oil (such as avocado)
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2 ½ cups green beans, cut into 1-inch pieces or angle slice (watch video how to angle slice here https://rb.gy/p7z63)
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1 cup baby carrots, cut lengthwise
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THE SAUCE:
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1 tablespoons sesame oil
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1 ½ tablespoon grated ginger
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1 ½ tablespoons minced garlic
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1 tablespoons rice vinegar
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3 tablespoons soy sauce
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¼ teaspoon red pepper flakes
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1-3 tablespoons brown sugar
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1 tablespoon cornstarch (can be stubstituted with potato starch, rice flour, arrowroot powder or tapioca flour)
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2 tablespoons water
Directions:
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Drain tofu and place between paper towels to remove access liquid.
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Cut tofu into cubes.
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Toss with 1 tablespoon of cornstarch and 1/2 teaspoon salt in ziploc bag until coated.
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Combine sauce ingredients in a blender until completely smooth and set aside.
To cook the tofu:
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Add 2 tablespoons of oil (try virgin coconut oil for additional flavor).
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Once the oil heats up, add the tofu and let fry for 3-7 minutes.
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Flip the tofu as needed until all cubes are browned from all sides.
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Add 2 tablespoons of sauce and allow to cook until the sauce coats the tofu; about 2-3 minutes. When the tofu is caramelized, set aside.
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Veggie stir fry: Add the remaining oil to the pan, if needed.
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Toss in veggies and cook for 3-4 minutes, tossing as needed to desired doneness.
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Add tofu back to the skillet.
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Stir in the sauce until both the veggies and tofu are coated.
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Cook for an additional 1-2 minutes or until the tofu soaks up the sauce.
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Serve warm with basmati rice, black forbidden rice, quinoa, noodles, cauliflower rice, or on its own. The tofu will lose it’s crispness as it sits. Best when eaten fresh!