TOFU STIR-FRY

Recipe by: https://minimalistbaker.com/tofu-that-tastes-good-stir-fry/

INGREDIENTS

STIR FRY

• 1 396-g package firm or extra-firm tofu

• 200 g roughly chopped green beans

• 128 g diced carrots or red pepper

• 30 ml toasted sesame oil for sautéing (or sub peanut or coconut

  SAUCE

  • 60 ml low-sodium soy sauce (make sure it’s gluten-free if gluten-free)

  • 6 g fresh grated ginger

  • 27 g organic brown sugar (reduce slightly for less sweet sauce)

  • 15 ml agave or maple syrup (or honey if not vegan // reduce slightly for less sweet sauce)

  • 7 g cornstarch

  FOR SERVING optional

  • Brown rice , white rice, or quinoa

  • Peanut sauce

  Instructions

  • Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet.

  • Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, unwrap, chop tofu into roughly 1-inch cubes or rectangles (see photo).

  • Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more tender texture, pull it out at 20-25 minutes to check.

  • Once it’s golden brown and a bit tough and firm, remove from the oven set it out to dry a bit more while you prep your vegetables. Ideally, it would set out another 45 minutes or even longer. I haven’t tried letting it set out for much longer, but I don’t think it would hurt either way.

  • If serving over rice, start the rice at this point.

  • In a small mixing bowl, whisk together all of the sauce ingredients – set aside.

  • To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat.

  • Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from heat. Serve as is or over rice for a more filling meal. Best when eaten fresh, though will keep in the refrigerator for a couple days.