Tofu That Tastes Good: Stir-Fry

Tofu That Tastes Good: Stir-Fry

from minimalistbaker.com
Entrée
60 min
2 servings
492 kcal / serving

A tofu-veggie stir fry made tasty with a simple technique that gives the tofu perfect texture and flavor. Serve over rice or on its own for a healthy and delicious weeknight meal. Feeds 2-3.

Ingredients

  • 114-ounce package firm or extra-firm tofu
  • 2 cupsroughly chopped green beans
  • 1 cupdiced carrots or red pepper
  • 2 tbsptoasted sesame oil for sautéing ((or sub peanut or coconut))
  • ¼ cuplow-sodium soy sauce ((ensure gluten-free for gf eaters))
  • 1 tbspfresh grated ginger
  • 2 tbsporganic brown sugar (reduce slightly for less sweet sauce)
  • 1 tbspagave or maple syrup ((or honey if not vegan // reduce slightly for less sweet sauce))
  • 1 tbspcornstarch
  • brown rice
  • peanut sauce

Directions

  1. 1

    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. Alternatively, use a tofu press.

  2. 2

    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).

  3. 3

    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.

  4. 4

    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.

  5. 5

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

  6. 6

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

  7. 7

    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.

  8. 8

    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.

Tofu That Tastes Good: Stir-Fry Recipe | Only Recipes