Asian Tofu Stir Fry
Creating a healthy, vegan, easy and very tasty dish that is hearty and very flavorful. This Asian Tofu Stir Fry is satisfying for all us meat eaters.
Servings 4 people
Ingredients
Main Ingredients
- 28 Ounces Firm Tofu cubed
- 1 Tsp Salt
- 3 Bulbs Bok Choy rough chopped
- 3 Cups Green Beans
- 1 Whole Carrot rough chopped
- 1/2 Whole Red Pepper cut in half slices
- 3 Tbsp Olive Oil divided
Sauce Ingredients
- 2 Tbsp Hot Sesame Oil
- 3 Inches Fresh ginger grated
- 3 Tbsp Fresh Garlic minced
- 2 Tbsp Rice Wine Vinegar
- 1/2 Tsp Red Pepper Flakes
- 5 Tbsp Brown Sugar
- 1 Tbsp Cornstarch
- 2 Tbsp Water
Instructions
Creating Dish
- Drain the tofu from the package and place the tofu on the prepared plate. Wrap the tofu in paper towels. Place a tea towel around the tofu wrapped in paper towels. Place a plate on top of the tofu and add a heavy object. Let the tofu dry for at least 15-20 minutes and ideally. Once dry, cut the tofu up into 1-inch cubes.In a large nonstick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flip the tofu to brown all sides. Remove to a plate and set aside.
Add the remaining 1 tablespoon of oil to the pan. Begin by adding the bok choy and cook for 3 minutes to soften. Next, add the carrots and red peppers and cook for 2 minutes. Add the tofu back in with the green beans and cook for 2 minutes. Finish by adding the sauce and mix well so all the ingredients are coated. Let the sauce thicken. Serve over brown rice. Enjoy!
Sauce
- While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or food processor and blend until completely smooth. Set side.
Notes
Recipe adapted from Little Spice Jar - https://littlespicejar.com/sesame-ginger-tofu-and-veggie-stir-fry/