GF Asian Tofu Stir Fry
The classic Chinese chicken restaurant dish turned into a GF Asian Tofu Stir Fry made gluten free and vegan with the use of tofu and gf soy sauce.
Servings 6 people
Ingredients
- 14 Ounces Firm Tofu
- 3 Tbsp Gluten Free Soy Sauce
- 1 Tsp Sambal
- 1 Tbsp Apple Cider Vinegar
- 6 Tbsp Cornstarch
- 2 Cloves Garlic minced
- 2 Inches Ginger grated
- 2 Tsp Olive Oil
- 2 Cups Rice
- 1 Head Broccoli
Sauce Ingredients
- 3 Tbsp Apple Cider Vinegar
- 3 Tbsp Soy Sauce
- 3 Tbsp Vegetable Stock
- 3 Tbsp Coconut Sugar
- 1 Tbsp Cornstarch
- 1 Tsp Hot Sesame Oil
Instructions
- Cook the rice according to the package instructions. Steam the broccoli and set aside.To make the sauce just mix all the ingredients until well combined. Set aside.
First, wrap the tofu in paper towels and put a heavy plate or weight on it to drain the excess moisture.Next, mix the gluten free soy sauce and vinegar in a bowl until well combined.Add the tofu cubes and let rest for at least 5 minutes.Drain the tofu and transfer 1/2 of the tofu cubes to a freezer bag with 3 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu and cornstarch. Add more cornstarch if needed.In batches, cook the tofu cubes in a skillet with a little bit of oil over medium-high heat until all sides are golden brown. Be patient and turn the tofu to crisp all sides. Remove tofu from pan and set aside.Add the garlic and ginger to the skillet and cook them over medium-high heat for about 1 to 2 minutes, stirring frequently until they start to golden brown.Add the sauce to the skillet and cook until it thickens, stirring frequently.Finally, add the tofu, stir and cook for 1 to 2 minutes more.Remove pan from heat and serve with white rice and broccoli. Garnish with chopped chives.
Notes
Adapted from the Minimalist Baker - httpss://minimalistbaker.com/general-tsos-tofu/ and the Simple Vegan Blog - httpss://simpleveganblog.com/general-tsos-tofu/