I'll let you in on a little secret... with the tofu coated/fried like in this recipe, you would be hard pressed to know that you are not eating chicken or pork. The tofu takes on the flavor of the glaze/sauce. It's a great way to get in a lot of veggies! I like to serve coconut rice along with it.
If you are new to tofu - I highly suggest giving this a try. Let me know what you think!
TOFU STIR FRY
What you will need:
1 package extra firm tofu (HAS to be extra firm)
1 large carrot (grated with vegetable peeler into thin slices)
cauliflower florets (we use about half of the head of cauliflower) or broccoli if you prefer
1 small onion sliced
sugar snap peas
baby bok choy (cut the white/bottom parts off and separate from leaves. stack all leaves on top of each other, roll, then cut into thin strips. cut the white pieces into small strips)
corn starch
honey
low sodium vegetable broth
soy sauce
vegetable oil
2 tsp FRESH ginger (peeled and grated with micro planer)..do NOT, i repeat DO NOT use dried ginger...blechy.
2 cloves garlic, minced
Easiest way to do it....first prep all of your vegetables by washing and cutting them. Set them aside on a serving platter.
Make your sauce and your glaze and set aside.
Glaze:
Whisk together..
2 tablespoons soy sauce
2 tablespoons honey
1/4 cup low sodium vegetable broth
Sauce:
Whisk together...
3 tablespoons soy sauce
3/4 cup low sodium vegetable broth
1 tablespoon corn starch
2 tablespoons honey
In a separate bowl, mix garlic, ginger and 1 teaspoon vegetable oil. Set all three bowls aside.
Prepare your tofu. Take tofu “block” out of wrapping (careful, there will be water in there that you will need to drain off). Place it on a cutting board and cut in half horizontally to form two rectangular planks. Cut each plank into six squares. Then cut each square diagonally into two triangles.
Heat about 3 tablespoons vegetable oil in a non stick 12 inch skillet. While oil is heating, sprinkle about 1/3 cup corn starch into baking dish. Place tofu on top of corn starch and turn with fingers until evenly coated.
When skillet is hot, add tofu in single layer and cook until golden brown (4-6 minutes). Turn tofu with tongs and cook until other side is browned (4-6 minutes more). Don’t rush this part - you want the tofu to be crispy (slightly browned) on the outside and creamy on the inside. Add glaze ingredients and cook, stirring until glaze has coated all tofu (it will essentially absorb into the tofu)....1 to 2 minutes. Transfer tofu to place. Wipe skillet clean with damp paper towels.
Heat 2 tsp. vegetable oil in now empty skillet over medium high heat until beginning to smoke. Add onion, cauliflower and carrots. Stirring occasionally until beginning to brown (2-3 minutes). Add 1/2 cup vegetable broth and cover skillet. Cook until fork tender - 2 to 3 minutes. Uncover and cook until liquid evaporates (about 30 seconds). Transfer vegetables to plate.
Heat 2 tsp. vegetable oil in now empty skillet over medium high heat until beginning to smoke. Add snap peas and bok choy (white part and leaves), stirring occasionally until beginning to brown and soften - 1 to 2 minutes. Push vegetables to center, add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula until fragrant (my favorite part, the fresh ginger smells amazing) - 15 to 20 seconds. Then stir mixture into greens.
Return all vegetables (onion, cauliflower and carrots) and tofu to skillet and add sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated (2- 3 minutes). Ta da!!!!!
What you will need:
1 package extra firm tofu (HAS to be extra firm)
1 large carrot (grated with vegetable peeler into thin slices)
cauliflower florets (we use about half of the head of cauliflower) or broccoli if you prefer
1 small onion sliced
sugar snap peas
baby bok choy (cut the white/bottom parts off and separate from leaves. stack all leaves on top of each other, roll, then cut into thin strips. cut the white pieces into small strips)
corn starch
honey
low sodium vegetable broth
soy sauce
vegetable oil
2 tsp FRESH ginger (peeled and grated with micro planer)..do NOT, i repeat DO NOT use dried ginger...blechy.
2 cloves garlic, minced
Easiest way to do it....first prep all of your vegetables by washing and cutting them. Set them aside on a serving platter.
Make your sauce and your glaze and set aside.
Glaze:
Whisk together..
2 tablespoons soy sauce
2 tablespoons honey
1/4 cup low sodium vegetable broth
Sauce:
Whisk together...
3 tablespoons soy sauce
3/4 cup low sodium vegetable broth
1 tablespoon corn starch
2 tablespoons honey
In a separate bowl, mix garlic, ginger and 1 teaspoon vegetable oil. Set all three bowls aside.
Prepare your tofu. Take tofu “block” out of wrapping (careful, there will be water in there that you will need to drain off). Place it on a cutting board and cut in half horizontally to form two rectangular planks. Cut each plank into six squares. Then cut each square diagonally into two triangles.
Heat about 3 tablespoons vegetable oil in a non stick 12 inch skillet. While oil is heating, sprinkle about 1/3 cup corn starch into baking dish. Place tofu on top of corn starch and turn with fingers until evenly coated.
When skillet is hot, add tofu in single layer and cook until golden brown (4-6 minutes). Turn tofu with tongs and cook until other side is browned (4-6 minutes more). Don’t rush this part - you want the tofu to be crispy (slightly browned) on the outside and creamy on the inside. Add glaze ingredients and cook, stirring until glaze has coated all tofu (it will essentially absorb into the tofu)....1 to 2 minutes. Transfer tofu to place. Wipe skillet clean with damp paper towels.
Heat 2 tsp. vegetable oil in now empty skillet over medium high heat until beginning to smoke. Add onion, cauliflower and carrots. Stirring occasionally until beginning to brown (2-3 minutes). Add 1/2 cup vegetable broth and cover skillet. Cook until fork tender - 2 to 3 minutes. Uncover and cook until liquid evaporates (about 30 seconds). Transfer vegetables to plate.
Heat 2 tsp. vegetable oil in now empty skillet over medium high heat until beginning to smoke. Add snap peas and bok choy (white part and leaves), stirring occasionally until beginning to brown and soften - 1 to 2 minutes. Push vegetables to center, add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula until fragrant (my favorite part, the fresh ginger smells amazing) - 15 to 20 seconds. Then stir mixture into greens.
Return all vegetables (onion, cauliflower and carrots) and tofu to skillet and add sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated (2- 3 minutes). Ta da!!!!!
MAKES 3 CUPS
TOTAL TIME; 30 MINS.
Bring to a Boil; Stir In:
1 1/2 cups chicken broth
1 cup coconut milk (do not confuse with cream of coconut and do not get sugar free!)
2 teaspoon sugar
1 teaspoon kosher salt
1 cup jasmine rice
Finish with:
2 tablespoons fresh lime juice
1 tablespoon unsalted butter
Bring broth, coconut milk, sugar, and salt to a boil; stir in the rice. Cover, reduce heart to low, and simmer 15 minutes, or until the liquid is absorbed. Remove from heat and let sit for 5 minutes before stirring.
Finish with lime juice and butter. Fluff with a fork and serve.
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