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